Koopaie Maryam, Fatahzadeh Mahnaz, Jahangir Sana, Bakhtiari Ronak
Department of Oral Medicine, School of Dentistry, Tehran University of Medical Sciences, Iran.
Department of Diagnostic Sciences, Rutgers School of Dental Medicine, Newark, USA.
Dent Med Probl. 2019 Jan-Mar;56(1):33-38. doi: 10.17219/dmp/99757.
Dental caries is considered the most common infectious disease in humans worldwide. Cariogenesis is the outcome of a complex interaction between the host's oral flora and diet. The consumption of snacks such as cake, which have the potential to promote dental caries, has increased.
The aim of this study was to investigate the effect of including probiotic bacteria (Bacillus coagulans - B. coagulans) in consumed snack cake on the Streptococcus mutans (S. mutans) count and salivary pH.
We conducted a randomized, double-blind, cross-sectional cohort study on 40 healthy volunteers. The subjects were divided into 2 groups. In the 1st group, the subjects consumed probiotic cake as breakfast for 1 week and then, following a 4-week wash-out period, consumed regular cake as breakfast for 1 week. In the other group, the administration of probiotic and regular cake was reversed. For both groups, samples of at least 5 mL of non-stimulated saliva were collected using the spitting technique before and after the 1st and the 6th week. A colony counter was used to determine the number of S. mutans colonies. Salivary pH was measured before eating (8-9 a.m.).
We detected no statistically significant difference in the S. mutans count before and after the consumption of probiotic cake, but noted a statistically significant difference in the count before and after the consumption of regular cake. We did not detect a significant difference in salivary pH with respect to the consumption of probiotic and regular cake, although the consumption of both foods caused a drop in salivary pH.
The addition of probiotic bacteria to sweet snack cake caused a minimal increase in the salivary count of S. mutans, a bacterial species with a definite role in cariogenesis, but did not impact salivary pH. Since probiotic cake has a slight impact on the S. mutans count, it is preferred over regular cake as a snack food.
龋齿被认为是全球人类最常见的传染病。龋齿发生是宿主口腔菌群与饮食之间复杂相互作用的结果。具有促进龋齿发生潜在风险的零食（如蛋糕）的消费量有所增加。
本研究旨在调查在食用的零食蛋糕中添加益生菌（凝结芽孢杆菌）对变形链球菌数量和唾液pH值的影响。
我们对40名健康志愿者进行了一项随机、双盲、横断面队列研究。受试者分为两组。在第一组中，受试者将益生菌蛋糕作为早餐食用1周，然后在经过4周的洗脱期后，将普通蛋糕作为早餐食用1周。在另一组中，益生菌蛋糕和普通蛋糕的食用顺序相反。对于两组，在第1周和第6周前后，使用吐唾法收集至少5 mL非刺激性唾液样本。使用菌落计数器确定变形链球菌菌落的数量。在进食前（上午8 - 9点）测量唾液pH值。
我们发现食用益生菌蛋糕前后变形链球菌数量无统计学显著差异，但注意到食用普通蛋糕前后数量有统计学显著差异。尽管食用这两种食物都会导致唾液pH值下降，但我们未检测到食用益生菌蛋糕和普通蛋糕在唾液pH值方面有显著差异。
在甜零食蛋糕中添加益生菌对在龋齿发生中起明确作用的变形链球菌唾液计数有轻微增加，但不影响唾液pH值。由于益生菌蛋糕对变形链球菌计数有轻微影响，作为零食，它比普通蛋糕更可取。
