Probiotic candidates among dairy Lactobacilli and Streptococcus thermophiles strains for control of the oral pathogen Porphyromonas gingivalis

• Published in: Folia Medica Vol. 63; no. 5; pp. 720 - 725
• Main Authors: Michaylova, Michaela, Yungareva, Tsvetelina, Urshev, Zoltan, Dermendzieva, Yana, Yaneva, Blagovesta, Dobrev, Iliyan
• Format: Journal Article
• Language: English
• Published: Plovdiv MEDICAL UNIVERSITY- PLOVDIV 31-10-2021; Pensoft Publishers
• Subjects: Acids; Alzheimer's disease; Antibiotics; Antimicrobial agents; Bacteria; inhibition; Lactobacillus; Milk; Pancreatic cancer; Pathogens; periodontitis; Probiotics; Rheumatoid arthritis; Bulgaria
• ISSN: 0204-8043; 1314-2143
• DOI: 10.3897/folmed.63.e56551

Introduction:
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.
Aim:
The aim of this study was in vitro assessment of the antimicrobial activity of
Lactobacillus
spp. and
Streptococcus thermophilus
against
P. gingivalis
.
Materials and methods:
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.
Results:
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.
Conclusions:
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.