Angarita-Díaz M P, Forero-Escobar D, Cerón-Bastidas X A, Cisneros-Hidalgo C A, Dávila-Narvaez F, Bedoya-Correa C M, Freitas Sidonio C, Cabrera-Arango C L, Melo-Colina R
GIOMET Group, Faculty of Dentistry, Universidad Cooperativa de Colombia-Campus of Villavicencio, Carrera 22 # 7-06 Sur, Villavicencio, Colombia.
GIOD Group, Faculty of Dentistry, Universidad Cooperativa de Colombia-Campus of Pasto, Pasto, Colombia.
Eur Arch Paediatr Dent. 2020 Feb;21(1):161-169. doi: 10.1007/s40368-019-00468-y. Epub 2019 Aug 6.
The aim of this study was to evaluate the effects of a functional food supplemented with probiotics on biological factors related to dental caries in children aged 3-5 years.
A repeated measures pilot study was conducted with children who have consumed a commercial milk containing two lactic acid bacteria as probiotics (WP milk) for a period of 3 months and another period of 3 months consuming a milk without probiotics (NP milk). Salivary pH, plaque index, pH variation before and after a sugar rinse, quantification of Streptococcus mutans in saliva and demineralisation of the carious lesions were determined at the beginning and at the end of both milk ingestion periods.
Regarding WP milk, a non-significant decrease in terms of the concentration of S. mutans and pH variation (p > 0.05), a significant decrease (i.e. acidification) in salivary pH (p < 0.01) and a remineralisation of 39.4% of the caries were found. On the other hand, for NP milk, a non-significant increase in terms of the concentration of S. mutans, pH variation, salivary pH (p > 0.05) and a remineralisation of 64.2% were found.
Lactic acid probiotics can contribute to the decrease in the number of cariogenic microorganisms. However, the appropriate selection of the bacteria type with regard to its acidogenicity is fundamental to avoid the generation of an effect contrary to that expected, e.g. a significant decrease in salivary pH.
本研究旨在评估添加益生菌的功能性食品对3至5岁儿童龋齿相关生物学因素的影响。
对儿童进行重复测量的试点研究，这些儿童饮用含有两种乳酸菌作为益生菌的市售牛奶（WP牛奶）3个月，然后再饮用不含益生菌的牛奶（NP牛奶）3个月。在两个牛奶摄入期开始和结束时，分别测定唾液pH值、菌斑指数、糖冲洗前后的pH值变化、唾液中变形链球菌的定量以及龋损的脱矿情况。
关于WP牛奶，发现变形链球菌浓度和pH值变化无显著下降（p>0.05），唾液pH值显著下降（即酸化，p<0.01），39.4%的龋齿发生再矿化。另一方面，对于NP牛奶，发现变形链球菌浓度、pH值变化、唾液pH值无显著增加（p>0.05），再矿化率为64.2%。
乳酸益生菌有助于减少致龋微生物的数量。然而，根据产酸性正确选择细菌类型对于避免产生与预期相反的效果（例如唾液pH值显著下降）至关重要。
