Lai Wei-Kuang, Lu Ying-Chen, Hsieh Chun-Ren, Wei Chien-Kei, Tsai Yi-Hong, Chang Fang-Rong, Chan You
Graduate Institute of Natural Products, Kaohsiung Medical University, College of Pharmacy, Kaohsiung 807, Taiwan.
Department of Food Science, National Chiayi University, Chiayi City 600, Taiwan.
Life (Basel). 2021 Mar 24;11(4):268. doi: 10.3390/life11040268.
Lactic acid bacteria have functions in immunoregulation, antagonism, and pathogen inhibition. The purpose of this study was to evaluate the effectiveness of lactic acid bacteria (LAB) in countering oral pathogens and develop related products. After a series of assays to 450 LAB strains, 8 heat-inactivated strains showed a strong inhibitory effect on a caries pathogen, , and 308 heat-inactivated LAB strains showed a strong inhibitory effect on a periodontal pathogen, . The key reasons for inhibiting oral pathogens were bacteriocins produced by LAB and the coaggregation effect of the inactivated cells. We selected () 111 and 141, which had the strongest inhibitory effects on the above pathogens, was the main oral health food source. The optimal cultural conditions of 111 and 141 were studied. An oral tablet with a shelf life of 446 days made of the above strains was developed. A 40 volunteers' clinical study (CSMUH IRB number: CS05065) was conducted with this tablet in the Periodontological Department of the Stomatology Research Center, Affiliated Hospital of Chung Shan Medical University (Taiwan). After 8 weeks of testing, 95% and 78.9% of patients showed an effect on reducing periodontal pathogens and improving probing pocket depth, respectively, in the oral tablet group.
乳酸菌具有免疫调节、拮抗和抑制病原体的功能。本研究的目的是评估乳酸菌（LAB）对抗口腔病原体的有效性并开发相关产品。对450株乳酸菌菌株进行了一系列检测后，8株热灭活菌株对一种致龋病原体表现出强烈的抑制作用，308株热灭活乳酸菌菌株对一种牙周病原体表现出强烈的抑制作用。抑制口腔病原体的关键原因是乳酸菌产生的细菌素和灭活细胞的共聚集效应。我们选择了对上述病原体抑制作用最强的（）111和141，作为主要的口腔健康食品来源。研究了111和141的最佳培养条件。用上述菌株研制出了保质期为446天的口服片剂。在台湾中山医学大学附属医院口腔医学研究中心牙周病科，对40名志愿者进行了一项临床研究（CSMUH IRB编号：CS05065），使用该片剂。经过8周的测试，口服片剂组中分别有95%和78.9%的患者在减少牙周病原体和改善探诊深度方面有效果。
