Single Consumption of Bryndza Cheese Temporarily Affects Oral Microbiota and Salivary Markers of Oxidative Stress
Single Consumption of Bryndza Cheese Temporarily Affects Oral Microbiota and Salivary Markers of Oxidative Stress
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DOI：
10.1007/s00284-014-0649-x
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发表时间：
2014-11-01
影响因子：
2.6
通讯作者：
Celec, Peter
中科院分区：
文献类型：
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作者：
Kamodyova, Natalia;Minarik, Gabriel;Celec, Peter
一些口腔疾病与口腔微生物群的变化和更高的氧化应激有关。粪肠球菌被认为与口腔氧化应激有直接关系。本研究的目的是研究单次食用含有肠球菌的未经巴氏消毒的Bryndza奶酪对唾液中微生物群和氧化状态的影响。14名年龄在23-30岁之间的健康志愿者被要求吃100克Bryndza奶酪。分别在食用Bryndza奶酪前、食用后1、10、100 min和24 h采集唾液样本。采用物种特异性PCR和末端限制性片段长度多态性（T-RFLP）分析口腔微生物群。测定唾液中氧化应激和抗氧化状态的标志物。在食用含有Bryndza奶酪的肠球菌1天后，PCR检测出36%的先证者唾液中含有粪肠球菌。在食用Bryndza奶酪后10分钟内，57%的先证者唾液中检测到粪肠杆菌，在一个先证者唾液中检测到粪肠杆菌的时间长达100分钟。T-RFLP分析证实了Bryndza奶酪摄入后口腔微生物群组成的短期变化。然而，微生物群在24小时后完全恢复。摄入Bryndza奶酪1分钟后，唾液高级氧化蛋白产物显著增加(74.6%，P
Several oral diseases are associated with changes in oral microbiota and higher oxidative stress. Enterococcus faecalis has been hypothesized to directly contribute to the oxidative stress in oral cavity. The aim of this study was to examine the effect of single consumption of unpasteurized Bryndza cheese containing enterococci on changes of microbiota and oxidative status in saliva. Fourteen healthy volunteers aged 23-30 years were asked to eat 100 g of Bryndza cheese. Saliva samples were collected before and 1, 10, 100 min, and 24 h after Bryndza cheese consumption. Species-specific PCR and terminal restriction fragment length polymorphism (T-RFLP) analysis were used to characterize oral microbiota. Markers of oxidative stress and antioxidant status were measured in saliva. PCR identified E. faecium in 36 % of probands saliva up to 1 day after consumption of enterococci containing Bryndza cheese. E. faecalis was detected in 57 % of probands saliva up to 10 min and in one proband up to 100 min after Bryndza cheese consumption. T-RFLP analysis confirmed short-term changes in composition of oral microbiota after Bryndza cheese ingestion. Nevertheless, the microbiota was completely restored after 24 h. One minute after ingestion of Bryndza cheese, salivary advanced oxidation protein products were significantly increased (by 74.6 %, P