Short-term consumption of probiotic-containing cheese and its effect on dental caries risk factors
Short-term consumption of probiotic-containing cheese and its effect on dental caries risk factors
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DOI：
10.1016/s0003-9969(02)00112-7
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发表时间：
2002-11-01
影响因子：
3
通讯作者：
Korpela, R
中科院分区：
文献类型：
--
作者：
Ahola, AJ;Yli-Knuuttila, H;Korpela, R
众所周知，奶酪含有可降低龋齿风险的化合物。长期饮用含有鼠李糖乳杆菌 GG、ATCC 53103 (LGG) 的牛奶已被证明可以降低儿童患龋齿的风险。本研究的目的是检查短期食用含有 LGG 和鼠李糖乳杆菌 LC 705 的奶酪是否会减少年轻人与龋齿相关的唾液微生物数量。共有 74 名 18-35 岁受试者完成了这项双盲、随机、安慰剂对照研究。在为期 3 周的干预期间，受试者每天吃 5 x 15 克奶酪。在研究之前和之后进行了口试。在干预前后以及治疗后3周后评估刺激的唾液分泌率、缓冲能力以及唾液变形链球菌、酵母菌和乳酸菌的计数。结果显示，干预后各组之间的变形链球菌计数没有统计学上的显着差异，但在治疗后期间，与对照组相比，干预组的变形链球菌计数明显减少（P = 0.05）。然而，无论干预组如何，所有受试者的变形链球菌计数下降了 20% (P = 0.01)，酵母菌计数下降了 27% (P = 0.005)。逻辑回归结果显示的趋势表明，益生菌干预可能会降低最高水平的变形链球菌（OR = 0.37，95% CI 0.08-1.75，P = 0.21）和唾液酵母菌（OR = 0.40，0.09-1.71，P = 0.22）的风险。 (C) 2002 Elsevier Science Ltd. 保留所有权利。
Cheese is known to contain compounds that reduce the risk of dental caries. The long-term consumption of milk containing Lactobacillus rhamnosus GG, ATCC 53103 (LGG), has been shown to reduce caries risk in children. The aim of the present study was to examine whether short-term consumption of cheese containing LGG and Lactobacillus rhamnosus LC 705 would diminish caries-associated salivary microbial counts in young adults. Altogether, 74 18-35 year-old subjects completed this double-blinded, randomised, placebo-controlled study. During the 3 week intervention, the subjects ate 5 x 15 g cheese per day. Oral examinations were made before and after the study. Stimulated salivary secretion rates, buffer capacity and counts of salivary Streptococcus mutans, yeast and lactobacilli were evaluated before and after the intervention and after a 3 week post-treatment period. The results showed no statistically significant difference between the groups in Streptococcus mutans counts after the intervention, but during the post-treatment period there was a significantly greater reduction in these counts in the intervention group compared to the control group (P = 0.05). However, Streptococcus mutans counts decreased in 20% (P = 0.01) and yeast counts in 27% (P = 0.005) of all the subjects, regardless of the intervention group. Results from logistic regression showed a trend indicating that probiotic intervention might reduce the risk of the highest level of Streptococcus mutans (OR = 0.37, 95% CI 0.08-1.75, P = 0.21) and salivary yeasts (OR = 0.40, 0.09-1.71, P = 0.22). (C) 2002 Elsevier Science Ltd. All rights reserved.