Common Oral Diseases and Epidemiology Research Center, Prince of Songkla University, Hat-Yai, 90112, Thailand; Department of Conservative Dentistry, Prince of Songkla University, Hat-Yai, 90112, Thailand.
Common Oral Diseases and Epidemiology Research Center, Prince of Songkla University, Hat-Yai, 90112, Thailand; Department of Preventive Dentistry, Prince of Songkla University, Hat-Yai, 90112, Thailand.
J Dairy Sci. 2017 Oct;100(10):7780-7787. doi: 10.3168/jds.2017-12961. Epub 2017 Aug 10.
The aims of this study were to evaluate whether short-term consumption of fermented milk containing Lactobacillus rhamnosus SD11 affected levels of oral microbiota in vivo and whether L. rhamnosus SD11 could colonize in the human mouth. We also monitored for potential side effects of the probiotic. The applicability of using L. rhamnosus SD11 compared with Lactobacillus bulgaricus as a starter culture for fermented milk was evaluated. After informed consent, 43 healthy young adults were recruited and randomly assigned to either the probiotic or control group and received fermented milk containing L. rhamnosus SD11 or L. bulgaricus, respectively, once daily for 4 wk. The numbers of mutans streptococci, lactobacilli, and total bacteria in saliva were counted at baseline and then after 4 and 8 wk. An oral examination was performed at baseline and after 8 wk. The persistence of L. rhamnosus SD11 was investigated by DNA fingerprinting using arbitrary primer-PCR. Results demonstrated that statistically significant reductions in mutans streptococci and total bacteria were observed in the probiotic group compared with the control group, and the number of lactobacilli was significantly increased in both groups after receiving fermented milks. Lactobacillus rhamnosus SD11 could be detected (in >80% of subjects) up to 4 wk following cessation of dosing among subjects in the probiotic group. No side effects were reported. Thus, L. rhamnosus SD11 could be used as a starter culture for fermented milk. Daily consumption of L. rhamnosus SD11-containing fermented milk for 4 wk may have beneficial effects on oral health by reducing salivary levels of mutans streptococci. The probiotic was apparently able to colonize the oral cavity for a longer time than previously reported. However, the potential benefits of probiotic L. rhamnosus SD11 on oral health require further evaluation with a larger group of volunteers in a longer-term study.
本研究旨在评估短期摄入含有鼠李糖乳杆菌 SD11 的发酵乳是否会影响体内口腔微生物群的水平，以及鼠李糖乳杆菌 SD11 是否能定植于人体口腔。我们还监测了益生菌的潜在副作用。评估了使用鼠李糖乳杆菌 SD11 代替保加利亚乳杆菌作为发酵乳起始培养物的适用性。在获得知情同意后，招募了 43 名健康的年轻成年人，并将他们随机分配到益生菌组或对照组，分别每天摄入含有鼠李糖乳杆菌 SD11 或保加利亚乳杆菌的发酵乳，持续 4 周。在基线时以及 4 周和 8 周后测量唾液中的变异链球菌、乳杆菌和总细菌数量。在基线时和 8 周后进行口腔检查。通过随机引物-PCR 的 DNA 指纹图谱技术研究了鼠李糖乳杆菌 SD11 的持续性。结果表明，与对照组相比，益生菌组的变异链球菌和总细菌数量显著减少，两组在摄入发酵乳后乳杆菌数量均显著增加。在益生菌组中，停止给药后 4 周内仍能检测到鼠李糖乳杆菌 SD11（在 >80%的受试者中）。未报告任何副作用。因此，鼠李糖乳杆菌 SD11 可作为发酵乳的起始培养物。连续 4 周每天摄入含有鼠李糖乳杆菌 SD11 的发酵乳可能通过降低唾液中变异链球菌的水平对口腔健康有益。该益生菌显然能够在口腔中定植更长时间，这比之前的报道时间更长。然而，需要在更大的志愿者群体中进行更长期的研究来进一步评估益生菌鼠李糖乳杆菌 SD11 对口腔健康的潜在益处。
