Effect of Short-Term Placebo-Controlled Consumption of Probiotic Yoghurt and Indian Curd on the Streptococcus mutans Level in Children Undergoing Fixed Interceptive Orthodontic Therapy.

OBJECTIVE

To examine the effect of short-term consumption of probiotic yoghurt, Indian curd, and ultra-heated yoghurt as placebo on the levels of salivary and plaque in children undergoing fixed interceptive orthodontic therapy.

METHODS

A placebo-controlled double-blind study was carried out in a total of 30 children (8-15 years). The level in the plaque and saliva were taken at the baseline and 2 weeks after the initiation of fixed orthodontic treatment by Dentocult SM kits. An equal number of participants randomized in three groups were asked to ingest 200 g of yoghurt containing La-1 and La-2 (>1×10 cfu/mL) once daily, Indian curd, or ultra-heated control yoghurt without viable bacteria and were followed for the level after 2 weeks.

RESULTS

A significant reduction in salivary levels was recorded after probiotic yoghurt ingestion (p=0.001) in addition to a reduction in the plaque , which was observed after Indian curd consumption (p=0.026).

CONCLUSION

Our findings suggest that short-term daily consumption of probiotic yoghurt along with Indian curd may help to reduce the levels of in the saliva and plaque in children undergoing interceptive fixed orthodontic therapy.