Pahumunto Nuntiya, Piwat Supatcharin, Chanvitan Surasawadee, Ongwande Wiboon, Uraipan Supansa, Teanpaisan Rawee
Common Oral Diseases and Epidemiology Research Center, Thailand.
Department of Stomatology, Faculty of Dentistry, Prince of Songkla University, Hat-Yai, Thailand.
J Dent Sci. 2020 Dec;15(4):403-410. doi: 10.1016/j.jds.2020.03.003. Epub 2020 May 6.
BACKGROUND/PURPOSE: Sucrose has been considered as a cariogenic substrate due to large amounts of acid production after fermentation by certain oral bacteria, thus sugar alcohols are often used to replace sucrose. The aims of this study were to investigate the effect of maltitol on the growth and acid production of and -SD11 compared to various sugars, and to examine whether the fermented milk containing a potential probiotic -SD11 with maltitol could reduce
The acid production of tested sugars by cariogenic was measured using pH meter. In a clinical trial, 123 children were recruited and randomly assigned to either the probiotic- or control-fermented milk, once daily for 4 weeks. The target bacteria levels in the saliva were examined using a real-time PCR at baseline, 4 and 8 weeks. The oral examination was recorded at the baseline and 8 weeks.
The results showed that maltitol exhibited less acid production than simple sugars. In the clinical trial, a significant reduction of salivary total streptococci and occurred, while the levels of salivary lactobacilli significantly increased in the probiotic group compared to the control group after receiving the probiotic fermented milk.
The daily consumption of the fermented milk containing -SD11 with maltitol had beneficial effects on oral health by reducing salivary Thus, the substitution of simple sugars by maltitol in dairy products containing -SD11 may be an alternative way to prevent the risk of caries.
背景/目的：由于某些口腔细菌发酵后蔗糖会产生大量酸，因此蔗糖被认为是一种致龋底物，所以糖醇常被用来替代蔗糖。本研究的目的是调查与各种糖类相比，麦芽糖醇对变形链球菌和嗜酸乳杆菌SD11生长及产酸的影响，并检验含有潜在益生菌嗜酸乳杆菌SD11和麦芽糖醇的发酵乳是否能降低……
使用pH计测量致龋变形链球菌对受试糖类的产酸情况。在一项临床试验中，招募了123名儿童并将他们随机分为益生菌发酵乳组或对照组，每天饮用一次，共4周。在基线、4周和8周时使用实时PCR检测唾液中的目标细菌水平。在基线和8周时记录口腔检查情况。
结果表明，麦芽糖醇的产酸量低于单糖。在临床试验中，与对照组相比，益生菌组饮用益生菌发酵乳后唾液中总链球菌和变形链球菌数量显著减少，而唾液中乳酸杆菌水平显著增加。
每天饮用含有嗜酸乳杆菌SD11和麦芽糖醇的发酵乳可通过减少唾液中变形链球菌数量对口腔健康产生有益影响。因此，在含有嗜酸乳杆菌SD11的乳制品中用麦芽糖醇替代单糖可能是预防龋齿风险的一种替代方法。
