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Comparison of the Effect of Short-Term Consumption of Probiotic (Bacillus Coagulans) and Ordinary Cake on Salivary Streptococcus Mutans
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Maryam Koopaie *    , Sana Jahangir , Ronak Bakhtiari |
| Department of Oral Medicine, School of Dentistry, Tehran University of Medical Sciences, Tehran, I.R.Iran , maria_koopaie@yahoo.com |
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Abstract: (6542 Views) |
BACKGROUND AND OBJECTIVE: Consumption of food causes changes in oral flora. Foods that create an appropriate media for Streptococcus mutans and other cariogenic microflora, cause increase the rate of tooth caries. The aim of this study was the assessment of short-term consumption of probiotic cake (contain Bacillus coagulans) on salivary streptococcus mutans count and comparison with ordinary cake.
METHODS: A cross over blind study was conducted on 30 healthy adult volunteers in two groups (16 males and 14 females). The first group ate probiotic cake (75 grams daily) for 1 week and after 2 weeks wash out period, they ate ordinary cake. The second group first ate ordinary cake and after 2 weeks wash out period, they ate probiotic cake (75 grams daily). Non-stimulating salivary samples, before (as baseline) and after eating probiotic and ordinary cake, were collected. Then counting of streptococcus mutans was done with colony counter.
FINDINGS: Of the 30 patients, 16 (53.33%) were male and 14 (46.67%) were female with an average age of 40.86±17.15 years. Number of Streptococcus mutans in baseline saliva samples was (7.872±1.430)106 CFU/ml and in the saliva samples after consumption of probiotic cake was (4.652±0.841)106 CFU/ml and in saliva samples after consumption of ordinary cake was (21.386±3.895)106 CFU/ml. There was no significantly difference between mutants count before and after eating probiotic cake (p=0.769) but after consumption of ordinary cake than probiotic cake the count of streptococcus increased significantly (21.3±39.9 compared with 4.65±0.84) (p=0.032).
CONCLUSION: Based on the results of this study, the addition of probiotic bacteria to sweet and high-consumption foods can reduce the adverse effects of foods such as cakes on oral health. |
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| Keywords: Saliva, Bacillus Coagulans, Streptococcus Mutans, Probiotics |
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Full-Text [PDF 267 kb]
(1354 Downloads)
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Type of Study: Cross Sectional |
Subject:
Dentistry (Oral Diseases)
Received: 2018/03/31 | Accepted: 2018/09/4 | Published: 2018/10/7
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