Effects of Bifidobacterium probiotic on the treatment of chronic periodontitis: A randomized clinical trial.
Effects of Bifidobacterium probiotic on the treatment of chronic periodontitis: A randomized clinical trial.
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双歧杆菌益生菌对慢性牙周炎治疗的影响:一项随机临床试验。
DOI:
10.1111/jcpe.12995
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发表时间:
2018-10
影响因子:
6.7
通讯作者:
Messora MR
中科院分区:
文献类型:
--
作者:
Invernici MM;Salvador SL;Silva PHF;Soares MSM;Casarin R;Palioto DB;Souza SLS;Taba M Jr;Novaes AB Jr;Furlaneto FAC;Messora MR
This randomized placebo‐controlled clinical trial evaluated the effect of Bifidobacterium animalis subsp. lactis (B. lactis) HN019‐containing probiotic lozenges as adjuvant to scaling and root planing (SRP) in patients with generalized chronic periodontitis. Forty‐one chronic periodontitis patients were recruited and monitored clinically, immunologically, and microbiologically at baseline (before SRP) and 30 and 90 days after SRP. All patients were randomly assigned to a Test (SRP + Probiotic, n = 20) or Control (SRP + Placebo, n = 21) group. The probiotic lozenges were used twice a day for 30 days. The data were statistically analysed. The Test group presented a decrease in probing pocket depth and a clinical attachment gain significantly higher than those of the Control group at 90 days. The Test group also demonstrated significantly fewer periodontal pathogens of red and orange complexes, as well as lower proinflammatory cytokine levels when compared to the Control group. Only the Test group showed an increase in the number of B. lactis HN019 DNA copies on subgingival biofilm at 30 and 90 days. The use of B. lactis HN019 as an adjunct to SRP promotes additional clinical, microbiological, and immunological benefits in the treatment of chronic periodontitis (NCT03408548).
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DOI:
10.1038/nrmicro2873
发表时间:
2012-10
期刊:
Nature reviews. Microbiology
影响因子:
--
作者:
通讯作者:
--
影响因子:
5
作者:
Gillor O;Etzion A;Riley MA
通讯作者:
Riley MA
影响因子:
4.5
作者:
Devine DA;Marsh PD;Meade J
通讯作者:
Meade J
影响因子:
4.5
作者:
Mdala I;Olsen I;Haffajee AD;Socransky SS;de Blasio BF;Thoresen M
通讯作者:
Thoresen M
影响因子:
4.3
作者:
Ince, Gizem;Gursoy, Hare;Yilmaz, Selcuk
通讯作者:
Yilmaz, Selcuk