IADR Abstract Archives
Yogurt Consumption Containing Probiotic Bifidobacterium-lactis Reduces Streptococcus-mutans in Orthodontic Patients
Objectives: Purpose of this study is to investigate the effect of daily intake of yogurt containing probiotic Bifidobacterium animalis subsp. lactis bb-12 on salivary Sterptococcus mutans counts, in patients undergoing orthodontic treatment with fixed appliances.
Methods: Salivary sample of patients (n=7, mean ages 21 years) were collected before and two weeks after probiotic yogurt consumption. B. lactis bb-12 and S. mutans ATCC 25175 were cultured in BHI broth at 370C for 48-h, anaerob condition (CO2, H, N). Standard plate cound method was required to determine the bacteria enumeration by serial dilution technique. Number of colonies on each dilution would be used to extrapolate a standard curve. DNA were extracted using Heat Shock Method. The counts of DNA target were identified using Real Time-PCR technique followed by SYBR Green reagents and 16S rRNA specific primers for B. lactis and S. mutans. Data were analyzed using paired samples T-test.
Results: Probiotic yogurt containing B. lactis consumption reduce S. mutans levels in 5 saliva subject. On statistical evaluation, there was significant difference in average S. mutans score before probiotic consumption (4.73 ± 1.43) log CFU/mL and 2 weeks after probiotic consumption (4.03 ± 0.77) log CFU/mL, p <0,05. Result showed probiotic yogurt brought about a statistically significant reduction of salivary S. mutans probiotic consumption fixed orthodontic patients.
Conclusions: The probiotic yogurt containing B. lactis bb-12 may reduce the levels of S. mutans in saliva during fixed orthodontic treatment. Therefore, probiotic bacteria could also beneficially for oral health. Future works are still needed to explore this positive effect.
Methods: Salivary sample of patients (n=7, mean ages 21 years) were collected before and two weeks after probiotic yogurt consumption. B. lactis bb-12 and S. mutans ATCC 25175 were cultured in BHI broth at 370C for 48-h, anaerob condition (CO2, H, N). Standard plate cound method was required to determine the bacteria enumeration by serial dilution technique. Number of colonies on each dilution would be used to extrapolate a standard curve. DNA were extracted using Heat Shock Method. The counts of DNA target were identified using Real Time-PCR technique followed by SYBR Green reagents and 16S rRNA specific primers for B. lactis and S. mutans. Data were analyzed using paired samples T-test.
Results: Probiotic yogurt containing B. lactis consumption reduce S. mutans levels in 5 saliva subject. On statistical evaluation, there was significant difference in average S. mutans score before probiotic consumption (4.73 ± 1.43) log CFU/mL and 2 weeks after probiotic consumption (4.03 ± 0.77) log CFU/mL, p <0,05. Result showed probiotic yogurt brought about a statistically significant reduction of salivary S. mutans probiotic consumption fixed orthodontic patients.
Conclusions: The probiotic yogurt containing B. lactis bb-12 may reduce the levels of S. mutans in saliva during fixed orthodontic treatment. Therefore, probiotic bacteria could also beneficially for oral health. Future works are still needed to explore this positive effect.