A Single Dose of Nitrate Increases Resilience Against Acidification Derived From Sugar Fermentation by the Oral Microbiome.
A Single Dose of Nitrate Increases Resilience Against Acidification Derived From Sugar Fermentation by the Oral Microbiome.
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DOI：
10.3389/fcimb.2021.692883
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发表时间：
2021
影响因子：
5.7
通讯作者：
Mira A
中科院分区：
文献类型：
--
作者：
Rosier BT;Palazón C;García-Esteban S;Artacho A;Galiana A;Mira A
蛀牙始于牙釉质脱矿，这是由于酸性pH值，这是由产酸口腔细菌的糖发酵引起的。以前的体外研究已经证明，当用糖短时间孵育复杂的口腔群落时，硝酸盐限制了酸化（例如，1-5 h）由微生物群代谢和/或组成的变化驱动。为了测试单剂量的硝酸盐是否可以减少体内糖发酵产生的酸化，12个人接受了富含硝酸盐的甜菜根补充剂，并在盲交叉设置中与安慰剂进行了比较。在基线和补充剂或安慰剂摄入后2 h进行蔗糖冲洗，并测量唾液pH值、硝酸盐、亚硝酸盐、铵和乳酸盐。与安慰剂相比，摄入硝酸盐补充剂后，蔗糖诱导的唾液pH下降减弱（p < 0.05）。蔗糖暴露后，唾液硝酸盐与乳酸产生呈负相关，与ΔpH呈正相关（r分别为-0.508和0.436，p均< 0.05）。进行了两项额外的初步研究，以测试在摄入硝酸盐补充剂后1 h（n = 6）和4 h（n = 6）蔗糖冲洗的效果。在4 h研究中，将硝酸盐摄入量与水摄入量进行比较，并使用16 S rRNA基因Illumina测序和Rothia的qPCR检测分析细菌谱。蔗糖冲洗引起显著的pH下降（p < 0.05），除了在硝酸盐补充摄入后1小时和4小时。在摄入硝酸盐4小时后，与水摄入量相比，产生较少的乳酸盐（p < 0.05），并且一个属：罗氏菌（Rothia）的丰度增加。这种小但显著的增加通过qPCR证实（p < 0.05）。罗氏菌和奈瑟菌的相对丰度与乳酸产量呈负相关（r = -0.601和-0.669），奈瑟菌与蔗糖摄入后的pH呈正相关（r = 0.669，均p < 0.05）。总之，这些结果表明，当糖发酵时，硝酸盐可以急剧限制酸化，这似乎是硝酸盐还原菌使用乳酸盐的结果。未来的研究应评估每日富含硝酸盐的蔬菜或补充剂摄入量对牙齿健康的纵向影响。
Tooth decay starts with enamel demineralization due to an acidic pH, which arises from sugar fermentation by acidogenic oral bacteria. Previous in vitro work has demonstrated that nitrate limits acidification when incubating complex oral communities with sugar for short periods (e.g., 1-5 h), driven by changes in the microbiota metabolism and/or composition. To test whether a single dose of nitrate can reduce acidification derived from sugar fermentation in vivo, 12 individuals received a nitrate-rich beetroot supplement, which was compared to a placebo in a blinded crossover setting. Sucrose-rinses were performed at baseline and 2 h after supplement or placebo intake, and the salivary pH, nitrate, nitrite, ammonium and lactate were measured. After nitrate supplement intake, the sucrose-induced salivary pH drop was attenuated when compared with the placebo (p < 0.05). Salivary nitrate negatively correlated with lactate production and positively with ΔpH after sucrose exposure (r= -0.508 and 0.436, respectively, both p < 0.05). Two additional pilot studies were performed to test the effect of sucrose rinses 1 h (n = 6) and 4 h (n = 6) after nitrate supplement intake. In the 4 h study, nitrate intake was compared with water intake and bacterial profiles were analysed using 16S rRNA gene Illumina sequencing and qPCR detection of Rothia. Sucrose rinses caused a significant pH drop (p < 0.05), except 1 h and 4 h after nitrate supplement intake. After 4 h of nitrate intake, there was less lactate produced compared to water intake (p < 0.05) and one genus; Rothia, increased in abundance. This small but significant increase was confirmed by qPCR (p < 0.05). The relative abundance of Rothia and Neisseria negatively correlated with lactate production (r = -0.601 and -0.669, respectively) and Neisseria positively correlated with pH following sucrose intake (r = 0.669, all p < 0.05). Together, these results show that nitrate can acutely limit acidification when sugars are fermented, which appears to result from lactate usage by nitrate-reducing bacteria. Future studies should assess the longitudinal impact of daily nitrate-rich vegetable or supplement intake on dental health.
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影响因子：
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Langmead, Ben;Salzberg, Steven L.
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