Chen Xiuqin, Daliri Eric Banan-Mwine, Chelliah Ramachandran, Oh Deog-Hwan
Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon 200-701, Korea.
Microorganisms. 2020 Oct 16;8(10):1596. doi: 10.3390/microorganisms8101596.
Dental caries is attributed to the predominance of cariogenic microorganisms. Cariogenic microorganisms are pathological factors leading to acidification of the oral microenvironment, which is related to the initiation and progression of caries. The accepted cariogenic microorganism is (). However, studies have found that caries could occur in the absence of . This study aimed to assess the presence of potentially cariogenic microorganisms in human teeth biofilm. The microorganisms were isolated from human mouth and freshly extracted human maxillary incisors extracted for reasons of caries. The isolates were sorted based on their acidogenic and aciduric properties, and the was used as the reference strain. Four potentially cariogenic strains were selected. The selected strains were identified as (), (), (), and () through morphological analysis followed by 16S rRNA gene sequence analysis. The cariogenicity of isolates was analyzed. We show, for the first time, an association between (present in fermented food) and dental caries. The data provide useful information on the role of lactic acid bacteria from fermented foods and oral commensal streptococci in dental caries.
龋齿归因于致龋微生物的优势生长。致龋微生物是导致口腔微环境酸化的病理因素,这与龋齿的发生和发展有关。公认的致龋微生物是()。然而,研究发现,在没有()的情况下也可能发生龋齿。本研究旨在评估人类牙齿生物膜中潜在致龋微生物的存在情况。这些微生物从人类口腔以及因龋齿原因而新鲜拔除的人类上颌切牙中分离得到。根据分离株的产酸和耐酸特性进行分类,并且将()用作参考菌株。挑选出四株潜在致龋菌株。通过形态学分析以及16S rRNA基因序列分析,将挑选出的菌株鉴定为()、()、()和()。分析了分离株的致龋性。我们首次表明(存在于发酵食品中)与龋齿之间存在关联。这些数据为发酵食品中的乳酸菌和口腔共生链球菌在龋齿中的作用提供了有用信息。