Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

Effects of probiotic fermented milk on biofilms, oral microbiota, and enamel

The aim of this study was to evaluate in vitro and in vivo the effects of 2 brands of probiotic fermented milk on biofilms, oral microbiota, and enamel. For the in situ experiment, ten volunteers wore palatine devices containing four blocks of bovine dental enamel over 3 phases, during which 20% suc...

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Published in:Brazilian oral research Vol. 29; no. 1; pp. 1 - 7
Main Authors: Lodi, Carolina Simonetti, Oliveira, Lidiane Viana, Brighenti, Fernanda Lourenção, Delbem, Alberto Carlos Botazzo, Martinhon, Cleide Cristina Rodrigues
Format: Journal Article
Language:English
Published: Brazil Sociedade Brasileira de Pesquisa Odontológica - SBPqO 01-01-2015
Sociedade Brasileira de Pesquisa Odontológica
Subjects:
Analysis of Variance
Animals
Biofilms - growth & development
Cattle
Colony Count, Microbial
Cross-Over Studies
Cultured Milk Products - chemistry
Dental Caries
Dental Enamel - microbiology
Dentistry
DENTISTRY, ORAL SURGERY & MEDICINE
Double-Blind Method
Hardness Tests
Humans
Lactobacillus
Lactobacillus - growth & development
Microbiota
Mouth - microbiology
Probiotics
Probiotics - pharmacology
Saliva - chemistry
Saliva - microbiology
Statistics, Nonparametric
Streptococcus Mutans
Streptococcus mutans - growth & development
Sucrose - pharmacology
Surface Properties
Time Factors
Tooth Demineralization
Treatment Outcome
Tooth Demineralization
Probiotics
Streptococcus Mutans
Dental Caries
Lactobacillus
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Summary:The aim of this study was to evaluate in vitro and in vivo the effects of 2 brands of probiotic fermented milk on biofilms, oral microbiota, and enamel. For the in situ experiment, ten volunteers wore palatine devices containing four blocks of bovine dental enamel over 3 phases, during which 20% sucrose solution, Yakult® (Treatment A), and Batavito® (Treatment B) were dropped on the enamel blocks. Salivary microbial counts were obtained and biofilm samples were analyzed after each phase. For the in vivo experiment, the same ten volunteers drunk Yakult® (Treatment C) and Batavito® (Treatment D) in two phases. Saliva samples were collected for microbial analysis after each phase. The in situ study showed that in comparison with Treatment A, Treatment B resulted in fewer total cultivable anaerobes and facultative microorganisms in biofilms, higher final microhardness, lower percentage change in surface hardness, and smaller integrated subsurface enamel hardness. In the in vivo study, Treatment D resulted in a reduction in the counts of all microorganisms. The results suggested that the probiotic fermented milk Batavito®, but not Yakult®, reduced the amount of oral microorganisms and mineral loss in bovine enamel.
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ISSN:1806-8324
1807-3107
1807-3107
DOI:10.1590/1807-3107BOR-2015.vol29.0033