Department of Prosthodontics, School of Dentistry, University of São Paulo, São Paulo, SP, Brazil.
Department of Microbiology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil.
Oral Dis. 2017 Oct;23(7):919-925. doi: 10.1111/odi.12669. Epub 2017 May 16.
The access to probiotics should be facilitated in order to encourage their usage. We evaluated the effect of consumption of two experimental probiotic-containing cheeses on the oral colonization of Candida in denture wearers.
Sixty denture wearers harboring oral Candida were randomly allocated in groups who received cheese supplemented with Lactobacillus acidophilus NCFM (T1) or Lactobacillus rhamnosus Lr-32 (T2), daily for 8 weeks, and a control group (C) who received a control cheese. Oral samples were obtained through a mouthwash, and Candida levels were determined (CFU/mL) at baseline and after the 8-week experimental period.
At baseline, the mean levels of Candida spp. (log CFU/mL) were similar among the groups. However, the mean levels of Candida were significantly reduced in groups T1 and T2 but not in C (Tukey, p<.05). The reduction in Candida oral levels occurred independently on the colonizing Candida species, participant age, and use of bi- or unimaxillary dentures.
Daily consumption of cheese supplemented with probiotics, with either L. acidophilus NCFM or L. rhamnosus Lr-32, was able to reduce the colonization of oral Candida in complete denture wearers, suggesting its potential in reducing the risk of oral candidiasis in this highly susceptible population.
为了鼓励使用益生菌，应方便获取益生菌。我们评估了食用两种含实验性益生菌干酪对义齿佩戴者口腔念珠菌定植的影响。
60 名口腔携带念珠菌的义齿佩戴者被随机分为三组，分别接受添加嗜酸乳杆菌 NCFM（T1）或鼠李糖乳杆菌 Lr-32（T2）的奶酪，每天食用 8 周，对照组（C）接受对照奶酪。通过漱口获得口腔样本，并在基线和 8 周实验期后测定念珠菌水平（CFU/mL）。
基线时，各组间念珠菌属的平均水平（log CFU/mL）相似。然而，T1 和 T2 组的念珠菌平均水平显著降低，但 C 组没有（Tukey，p<.05）。念珠菌口腔水平的降低与定植的念珠菌种类、参与者年龄以及使用双或单颌义齿无关。
每天食用添加嗜酸乳杆菌 NCFM 或鼠李糖乳杆菌 Lr-32 的益生菌干酪，能够降低全口义齿佩戴者口腔念珠菌的定植，提示其在降低该高度易感人群口腔念珠菌病风险方面具有潜力。
