Department of Food and Nutrition, and Research Institute of Human Ecology, Seoul National University, Seoul, 08826, Korea.
Research Center, BIFIDO Co., Ltd, Hongcheon, 25117, Korea.
Probiotics Antimicrob Proteins. 2021 Oct;13(5):1363-1386. doi: 10.1007/s12602-021-09761-z. Epub 2021 Mar 13.
It has been reported that certain probiotic bacteria have inhibitory effects against oral pathogens. Lactobacillus spp. have been studied and used as probiotics globally, but due to difficulties with laboratory cultivation and experimentation with oral microorganisms, there are few studies on Lactobacillus spp. isolated from the oral cavity being used against oral pathogens. The purpose of this study was to evaluate the biosafety and inhibitory effects of Lactobacillus fermentum OK as a potential oral biotherapeutic probiotic against oral pathogens. L. fermentum OK was evaluated based on microbial and genetic characteristics. A 5% dilution of L. fermentum OK culture supernatant showed that 60% inhibition against the growth of S. mutans and L. fermentum OK displayed significant inhibitory effects against the growth of Fusobacterium nucleatum, Porphyromonas gingivalis, Streptococcus gordonii, and Streptococcus sanguinis. However, proliferation of L. fermentum OK, when co-cultured with harmful oral bacteria, was retarded. L. fermentum OK was shown to produce 1130 μmol/L hydrogen peroxide, aggregate efficiently with Streptococcus sobrinus, S. gordonii, S. mutans, S. sanguinis, and P. gingivalis, and reduce S. mutans that produced artificial dental plaque by 97.9%. The in vitro cell adhesion capacity of L. fermentum OK to an oral epithelial cell line was 3.1 cells per cell and the cell adhesion of F. nucleatum and S. mutans decreased strongly in protection and displacement assays. L. fermentum OK was evaluated for safety using ammonia production, biogenic amine production, hemolytic property, mucin degradation testing, antibiotic susceptibility, and whole genome sequencing (WGS). Based on this study, L. fermentum OK appears to be a safe and bioactive lactobacterial food ingredient, starter culture, and/or probiotic microorganism for human oral health.
据报道，某些益生菌具有抑制口腔病原体的作用。乳杆菌属已在全球范围内被研究和用作益生菌，但由于实验室培养和口腔微生物实验的困难，很少有研究涉及从口腔中分离出的乳杆菌属来对抗口腔病原体。本研究旨在评估发酵乳杆菌 OK 作为一种潜在的口腔生物治疗益生菌对抗口腔病原体的生物安全性和抑制作用。根据微生物和遗传特性评估了发酵乳杆菌 OK。发酵乳杆菌 OK 培养上清液的 5%稀释度表明，对变形链球菌的生长有 60%的抑制作用，发酵乳杆菌 OK 对核梭杆菌、牙龈卟啉单胞菌、戈登链球菌和血链球菌的生长有显著的抑制作用。然而，当与有害口腔细菌共培养时，发酵乳杆菌 OK 的增殖受到抑制。发酵乳杆菌 OK 产生 1130 μmol/L 的过氧化氢，与变形链球菌、戈登链球菌、血链球菌和牙龈卟啉单胞菌高效聚集，并使人工牙菌斑中产生的变形链球菌减少 97.9%。发酵乳杆菌 OK 对口腔上皮细胞系的体外细胞黏附能力为每个细胞 3.1 个细胞，在保护和置换实验中，核梭杆菌和变形链球菌的细胞黏附能力明显减弱。通过氨产生、生物胺产生、溶血特性、粘蛋白降解试验、抗生素敏感性和全基因组测序 (WGS) 评估了发酵乳杆菌 OK 的安全性。基于本研究，发酵乳杆菌 OK 似乎是一种安全且具有生物活性的乳杆菌属食品成分、起始培养物和/或用于人类口腔健康的益生菌微生物。
