IADR Abstract Archives
Effects of Probiotics on Mutans streptoccoci Salivary Counts: a Clinical Trial
Objectives: To assess the effects of Lactobacillus casei and Lactobacillus acidophilus available in yogurt on salivary Mutans streptococci (MS) and Lactobacilli spp. counts in Colombian children aged from 6-12 years.
Methods: A randomized single-blind clinical trial was carried out. Sixty-two children were randomly allocated into two groups. Those in intervention group drank yogurt containing Lactobacillus casei and Lactobacillus acidophilus and control group drank yogurt without probiotics. Every child received 150 g of the assigned yogurt after lunch during three months (weekdays). Sociodemographic data were also obtained. Microbiological examinations were performed at baseline and at the end of the intervention period. Samples of stimulated whole saliva were collected and serial dilutions were executed. Two inoculums for each dilution were plated on Mitis Salivarius-Bacitracin agar and Rogosa agar. The number of Colony Forming Units (CFU) were counted and biochemical identification tests were also used. The pH levels were measured as well as the buffering capacity. This study was approved by the Research Ethics Committee at Universidad Santo Tomas in Bucaramanga (Colombia). Parents or caregivers signed the informed consent.
Results: Sixty children completed the trial. The mean age was 9.5 ± 1.8 years and 33 (55,0%) were girls. The median of salivary CFU counts of Mutans streptoccoci was reduced in the intervention group compared with the control group (p=0.3474) and the median of Lactobacillus spp. was reduced in the control group compared with the intervention group (p=0.4462). Salivary buffer capacity and salivary pH levels were very similar between the groups at the end of the study, no statistical difference was found.
Conclusions: Short-term consumption of yogurt containing Lactobacillus casei and Lactobacillus acidophilus did not reduce the FCU salivary counts of Mutans streptoccoci and Lactobacillus spp. Neither the salivary pH levels and the buffering capacity. ISRCTN96117208
Methods: A randomized single-blind clinical trial was carried out. Sixty-two children were randomly allocated into two groups. Those in intervention group drank yogurt containing Lactobacillus casei and Lactobacillus acidophilus and control group drank yogurt without probiotics. Every child received 150 g of the assigned yogurt after lunch during three months (weekdays). Sociodemographic data were also obtained. Microbiological examinations were performed at baseline and at the end of the intervention period. Samples of stimulated whole saliva were collected and serial dilutions were executed. Two inoculums for each dilution were plated on Mitis Salivarius-Bacitracin agar and Rogosa agar. The number of Colony Forming Units (CFU) were counted and biochemical identification tests were also used. The pH levels were measured as well as the buffering capacity. This study was approved by the Research Ethics Committee at Universidad Santo Tomas in Bucaramanga (Colombia). Parents or caregivers signed the informed consent.
Results: Sixty children completed the trial. The mean age was 9.5 ± 1.8 years and 33 (55,0%) were girls. The median of salivary CFU counts of Mutans streptoccoci was reduced in the intervention group compared with the control group (p=0.3474) and the median of Lactobacillus spp. was reduced in the control group compared with the intervention group (p=0.4462). Salivary buffer capacity and salivary pH levels were very similar between the groups at the end of the study, no statistical difference was found.
Conclusions: Short-term consumption of yogurt containing Lactobacillus casei and Lactobacillus acidophilus did not reduce the FCU salivary counts of Mutans streptoccoci and Lactobacillus spp. Neither the salivary pH levels and the buffering capacity. ISRCTN96117208