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Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet
BACKGROUND: Probiotics are defined as live microorganisms which when taken in adequate amounts provide a health benefit on the host. They have been used to improve gastrointestinal health, and their popularity has prompted increased interest for their role in the promotion of oral health also. The s...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Dentmedpub Research and Printing Co
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4513783/ https://www.ncbi.nlm.nih.gov/pubmed/26229377 |
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author | Sidhu, Gagandeep Kaur Mantha, Somasundar Murthi, Surekha Sura, Himagiri Kadaru, Pravallika Jangra, Jogender Kumar |
author_facet | Sidhu, Gagandeep Kaur Mantha, Somasundar Murthi, Surekha Sura, Himagiri Kadaru, Pravallika Jangra, Jogender Kumar |
author_sort | Sidhu, Gagandeep Kaur |
collection | PubMed |
description | BACKGROUND: Probiotics are defined as live microorganisms which when taken in adequate amounts provide a health benefit on the host. They have been used to improve gastrointestinal health, and their popularity has prompted increased interest for their role in the promotion of oral health also. The study was undertaken to evaluate the influence of diet alteration on oral microflora with the addition of probiotics in the form of curd in the diet. MATERIALS AND METHODS: Sample pool included total 20 children, 15 in experimental group; who were given curd containing probiotic bacteria in their diet daily and 5 children in control group; who were contradicted of food containing probiotics. All the children were followed for over a period of 1-year. A pre and post quantitative analysis of Streptococcus mutans and Lactobacilli were done in the saliva of both active and control groups, and caries score was recorded. Statistical analysis used: The data thus compiled were statistically evaluated using Chi-square test and Pearson correlation on SPSS software version 14. RESULTS: In experimental group, 87% children showed decrease and 7% showed increase in S. mutans count (P = 0.83), whereas 67% showed increase and 7% decrease in Lactobacilli count (P = 0.002) after 1-year of follow-up. CONCLUSIONS: Probiotics are upcoming as an intriguing field in oral health. Efforts should be made to increase the knowledge of the general dental practitioners with this facet of oral disease therapy and promote the implementation of the concept of “food rather than medicine.” |
format | Online Article Text |
id | pubmed-4513783 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Dentmedpub Research and Printing Co |
record_format | MEDLINE/PubMed |
spelling | pubmed-45137832015-09-01 Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet Sidhu, Gagandeep Kaur Mantha, Somasundar Murthi, Surekha Sura, Himagiri Kadaru, Pravallika Jangra, Jogender Kumar J Int Oral Health Original Research BACKGROUND: Probiotics are defined as live microorganisms which when taken in adequate amounts provide a health benefit on the host. They have been used to improve gastrointestinal health, and their popularity has prompted increased interest for their role in the promotion of oral health also. The study was undertaken to evaluate the influence of diet alteration on oral microflora with the addition of probiotics in the form of curd in the diet. MATERIALS AND METHODS: Sample pool included total 20 children, 15 in experimental group; who were given curd containing probiotic bacteria in their diet daily and 5 children in control group; who were contradicted of food containing probiotics. All the children were followed for over a period of 1-year. A pre and post quantitative analysis of Streptococcus mutans and Lactobacilli were done in the saliva of both active and control groups, and caries score was recorded. Statistical analysis used: The data thus compiled were statistically evaluated using Chi-square test and Pearson correlation on SPSS software version 14. RESULTS: In experimental group, 87% children showed decrease and 7% showed increase in S. mutans count (P = 0.83), whereas 67% showed increase and 7% decrease in Lactobacilli count (P = 0.002) after 1-year of follow-up. CONCLUSIONS: Probiotics are upcoming as an intriguing field in oral health. Efforts should be made to increase the knowledge of the general dental practitioners with this facet of oral disease therapy and promote the implementation of the concept of “food rather than medicine.” Dentmedpub Research and Printing Co 2015-07 /pmc/articles/PMC4513783/ /pubmed/26229377 Text en Copyright: © Journal of International Oral Health http://creativecommons.org/licenses/by-nc-sa/3.0 This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-Share Alike 3.0 Unported, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Sidhu, Gagandeep Kaur Mantha, Somasundar Murthi, Surekha Sura, Himagiri Kadaru, Pravallika Jangra, Jogender Kumar Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet |
title | Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet |
title_full | Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet |
title_fullStr | Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet |
title_full_unstemmed | Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet |
title_short | Evaluation of Lactobacillus and Streptococcus mutans by Addition of Probiotics in the form of Curd in the Diet |
title_sort | evaluation of lactobacillus and streptococcus mutans by addition of probiotics in the form of curd in the diet |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4513783/ https://www.ncbi.nlm.nih.gov/pubmed/26229377 |
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