LB Bulgaricum PLC, Sofia, Bulgaria.
Medical University of Plovdiv, Plovdiv, Bulgaria.
Folia Med (Plovdiv). 2021 Oct 31;63(5):720-725. doi: 10.3897/folmed.63.e56551.
The gram-negative bacterium Porphyromonas gingivalis is a major causative agent of periodontitis in adults. It is also associated with disorders of the cardiovascular and endocrine systems, rheumatoid arthritis, pancreatic cancer, and Alzheimer's disease. Lactic acid bacteria (LAB) present in the oral cavity or introduced as probiotic preparations can support successful treatment of periodontitis due to their antagonism with the pathogen.
The aim of this study was in vitro assessment of the antimicrobial activity of Lactobacillus spp. and Streptococcus thermophilus against P. gingivalis.
The antimicrobial effect of lactobacilli or S. thermophilus from the LBB Culture collection against P. gingivalis DSM 20709 was evaluated with the well diffusion assay on Wilkins Chalgren blood agar. Inhibition of the pathogen was evaluated by measuring the diameter of clear zones around the wells.
Application of milk fermented with selected LAB resulted in а bacteriostatic effect. The most active culture was S. thermophilus 187/4, followed by L. delbr. ssp. bulgaricus (LBB.B1054, C3/2 and LBB.B120), L. helveticus LBB.H48/1 and L. rhamnosus I-1/13. The respective reconstituted freeze-dried preparations had a stronger inhibitory effect on the pathogen with the formation of clear bactericidal zones. The effect of milk acidified with lactic acid was apparent with minimal bactericidal zone observed at concentration of 0.1%. The effectiveness of the assay was confirmed with Elgydium and Eludril.
P. gingivalis DSM 20709 was sensitive to the metabolites produced in fermented milk by selected strains of L. delbr. ssp. bulgaricus, L. helveticus, L. rhamnosus, and S. thermophilus. Reconstituted freeze dried fermented milk had а stronger inhibitory effect compared to fresh samples. Lactic acid produced by lactic acid bacteria was the key component for inhibition of the pathogen.
革兰氏阴性菌牙龈卟啉单胞菌是成人牙周炎的主要致病因子。它还与心血管和内分泌系统紊乱、类风湿性关节炎、胰腺癌和阿尔茨海默病有关。口腔中存在的或作为益生菌制剂引入的乳酸菌（LAB）可以通过与病原体的拮抗作用来支持牙周炎的成功治疗。
本研究旨在体外评估乳酸杆菌和嗜热链球菌对牙龈卟啉单胞菌的抗菌活性。
用威尔金斯查尔格伦血琼脂上的孔扩散法评估 LBB 培养物中乳酸杆菌或嗜热链球菌对牙龈卟啉单胞菌 DSM 20709 的抗菌作用。通过测量孔周围透明区的直径来评估病原体的抑制作用。
应用选定的 LAB 发酵的牛奶产生了抑菌作用。最活跃的培养物是嗜热链球菌 187/4，其次是德氏乳杆菌保加利亚亚种（LBB.B1054、C3/2 和 LBB.B120）、瑞士乳杆菌 LBB.H48/1 和鼠李糖乳杆菌 I-1/13。相应的再冻干制剂对病原体的抑制作用更强，形成了清晰的杀菌区。用乳酸酸化的牛奶的效果明显，在浓度为 0.1%时观察到最小杀菌区。该方法的有效性已通过 Elgydium 和 Eludril 得到证实。
牙龈卟啉单胞菌 DSM 20709 对保加利亚乳杆菌、瑞士乳杆菌、鼠李糖乳杆菌和嗜热链球菌选定菌株在发酵乳中产生的代谢物敏感。与新鲜样品相比，再冻干发酵乳具有更强的抑制作用。乳酸菌产生的乳酸是抑制病原体的关键成分。
