Balaganesh Sarika, Kumar Pradeep, Girija A S Smiline, Rathinavelu Pradeep Kumar
Department of Public Health Dentistry, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, Tamil Nadu, India.
Department of Microbiology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, Tamil Nadu, India.
J Adv Pharm Technol Res. 2022 Dec;13(Suppl 2):S510-S513. doi: 10.4103/japtr.japtr_188_22. Epub 2022 Dec 30.
Major oral deformities fall under dental caries and periodontal diseases hence active prevention of these two diseases can contribute to good oral health and preserves oral hygiene. , , , , and anaerobic organisms are the organisms responsible for causing oral cavity-related deformities. Probiotics which is the useful and nonpathogenic bacteria are added to food products which tend to be advantageous to human health. A wide range of studies indicates that these probiotics are useful against oral tissues. Hence, the primary goal of the study aims to determine the antibacterial potential of probiotic curd against pathogens causing various oral diseases and deformities. A laboratory-oriented microbiological study design was framed to detect the antimicrobial potential of the probiotic curd. Subgingival calculus specimens were collected and anaerobic organisms were isolated in thioglycollate broth. Lawn cultures were subjected to the surface of brain heart infusion agar and 100 μl of probiotic curd, normal curd, and filtrate were taken in a micropipette and inoculated over the specific wells. The culture plates were incubated anaerobically at 37°C for 24 h. The culture plates were monitored for the zone of inhibition to assess the antibacterial activity against the test pathogens. The results showed that there was no antibacterial activity against the anaerobic bacteria cultivated from subgingival calculus. However, further validation must be done on the same with purified components from the probiotic curd. Probiotic curd is normally considered a vital immune-boosting nutritional supplement. However, the antibacterial activity must be evaluated with care with the purified filtrates of the curd to substantiate its exact role against dental pathogens.
主要的口腔畸形包括龋齿和牙周疾病，因此积极预防这两种疾病有助于保持良好的口腔健康和维护口腔卫生。需氧菌、兼性厌氧菌和厌氧菌是导致口腔相关畸形的微生物。益生菌是有益且无致病性的细菌，被添加到对人体健康有益的食品中。大量研究表明，这些益生菌对口腔组织有益。因此，本研究的主要目的是确定益生菌凝乳对引起各种口腔疾病和畸形的病原体的抗菌潜力。制定了一项以实验室为导向的微生物学研究设计，以检测益生菌凝乳的抗菌潜力。收集龈下牙石标本，并在硫乙醇酸盐肉汤中分离厌氧菌。将菌苔培养物接种到脑心浸液琼脂表面，用微量移液器吸取100μl益生菌凝乳、普通凝乳和滤液，接种到特定孔中。将培养板在37°C厌氧培养24小时。监测培养板的抑菌圈，以评估对测试病原体的抗菌活性。结果表明，对从龈下牙石培养的厌氧菌没有抗菌活性。然而，必须对益生菌凝乳的纯化成分进行进一步验证。益生菌凝乳通常被认为是一种重要的增强免疫力的营养补充剂。然而，必须谨慎评估凝乳纯化滤液的抗菌活性，以证实其对牙科病原体的确切作用。
