Ibarlucea-Jerez M, Canivenc-Lavier M C, Beuvier E, Barbet P, Menetrier F, Neyraud E, Licandro H
Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Univ. Bourgogne Franche-Comté, F-21000, Dijon, France; UMR A 02.102 Procédés Alimentaires et Microbiologiques (PAM), Institut Agro Dijon, Univ. Bourgogne Franche-Comté, F-21000, Dijon, France.
Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Univ. Bourgogne Franche-Comté, F-21000, Dijon, France.
Food Microbiol. 2022 Oct;107:104087. doi: 10.1016/j.fm.2022.104087. Epub 2022 Jun 30.
Fermented foods constitute a wide source of exogenous lactic acid bacteria (LAB) which could modify the endogenous microbiota of the consumer's digestive tract. This assumption depends on the ability of LAB to persist, at least transiently, in the oral cavity. The aim of this study was to evaluate the persistence of 3 LAB species, Streptococcus thermophilus, Lactococcus lactis, and Lacticaseibacillus paracasei in the oral cavity of rats by feeding them with a daily portion of model cheese containing the three bacteria for one week. Saliva samples were collected 16 h and one week after the last daily cheese intake. Their cheese bacteria contents were quantified by qPCR. When 16 h after cheese consumption, cheese bacteria were detected in the oral cavity of about ⅓ of the rats ranging from 10% to 10% of the total bacteria. One week after the last cheese intake, 1/8 LAB remains in the oral cavity. This study is a proof of concept showing that LAB can remain in the oral cavity several days after fermented food consumption with variability depending on individuals.
发酵食品是外源性乳酸菌（LAB）的广泛来源，这些乳酸菌可以改变消费者消化道的内源性微生物群。这一假设取决于乳酸菌在口腔中至少短暂存留的能力。本研究的目的是通过给大鼠每日喂食一份含有三种细菌的模型奶酪，持续一周，来评估嗜热链球菌、乳酸乳球菌和副干酪乳杆菌这三种乳酸菌在大鼠口腔中的存留情况。在最后一次每日奶酪摄入后的16小时和一周后收集唾液样本。通过qPCR对其中的奶酪细菌含量进行定量。食用奶酪16小时后，约三分之一的大鼠口腔中检测到奶酪细菌，其占总细菌的比例在10%至10%之间。最后一次摄入奶酪一周后，八分之一的乳酸菌仍留存于口腔中。本研究是一个概念验证，表明食用发酵食品后，乳酸菌可以在口腔中存留数天，且因个体不同而存在差异。
