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The effect of commercial functional food with probiotics on microorganisms from early carious lesions
Caries rates in school-age children are still high enough to be the cause of serious concern for health systems in different countries. The biotechnology strategies studied to decrease these rates include the consumption of probiotics—available via a variety of functional foods obtainable on the mar...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Nature Publishing Group UK
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7329877/ https://www.ncbi.nlm.nih.gov/pubmed/32612198 http://dx.doi.org/10.1038/s41598-020-67775-z |
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author | Angarita-Díaz, María del Pilar Arias, Johanna C. Bedoya-Correa, Claudia Cepeda, María J. Arboleda, María F. Chacón, Juan M. Leal, Yenny |
author_facet | Angarita-Díaz, María del Pilar Arias, Johanna C. Bedoya-Correa, Claudia Cepeda, María J. Arboleda, María F. Chacón, Juan M. Leal, Yenny |
author_sort | Angarita-Díaz, María del Pilar |
collection | PubMed |
description | Caries rates in school-age children are still high enough to be the cause of serious concern for health systems in different countries. The biotechnology strategies studied to decrease these rates include the consumption of probiotics—available via a variety of functional foods obtainable on the market—that are able to inhibit bacteria associated with this disease. In this vein, the purpose of this study was to determine the effect of these foods on the growth of microorganisms in early carious lesions in children aged between 6 and 12. In the first phase, an agar well diffusion method was applied to selected foods, available in supermarkets, which contain probiotics that have already been shown to inhibit Streptococcus mutans (ATCC 25175), and to lower the pH in liquid culture media. In a second phase, these foods (n = 4) were examined in terms of their ability to inhibit the microorganisms in contact with early carious lesions in children and to reduce the pH of mixed cultures combined with the food. The results revealed that, of the foods tested, three inhibit the growth of microorganisms in carious lesions and, at the same time, lower the pH of the culture by more than 2.5 units. The food with the highest inhibitory capacity (14 mm, IQR 13–14) showed a similar effect among patients (P > 0.05), which together with the fact that its sugar concentration is less than 10%, makes it an ideal candidate for clinical study. |
format | Online Article Text |
id | pubmed-7329877 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-73298772020-07-06 The effect of commercial functional food with probiotics on microorganisms from early carious lesions Angarita-Díaz, María del Pilar Arias, Johanna C. Bedoya-Correa, Claudia Cepeda, María J. Arboleda, María F. Chacón, Juan M. Leal, Yenny Sci Rep Article Caries rates in school-age children are still high enough to be the cause of serious concern for health systems in different countries. The biotechnology strategies studied to decrease these rates include the consumption of probiotics—available via a variety of functional foods obtainable on the market—that are able to inhibit bacteria associated with this disease. In this vein, the purpose of this study was to determine the effect of these foods on the growth of microorganisms in early carious lesions in children aged between 6 and 12. In the first phase, an agar well diffusion method was applied to selected foods, available in supermarkets, which contain probiotics that have already been shown to inhibit Streptococcus mutans (ATCC 25175), and to lower the pH in liquid culture media. In a second phase, these foods (n = 4) were examined in terms of their ability to inhibit the microorganisms in contact with early carious lesions in children and to reduce the pH of mixed cultures combined with the food. The results revealed that, of the foods tested, three inhibit the growth of microorganisms in carious lesions and, at the same time, lower the pH of the culture by more than 2.5 units. The food with the highest inhibitory capacity (14 mm, IQR 13–14) showed a similar effect among patients (P > 0.05), which together with the fact that its sugar concentration is less than 10%, makes it an ideal candidate for clinical study. Nature Publishing Group UK 2020-07-01 /pmc/articles/PMC7329877/ /pubmed/32612198 http://dx.doi.org/10.1038/s41598-020-67775-z Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Angarita-Díaz, María del Pilar Arias, Johanna C. Bedoya-Correa, Claudia Cepeda, María J. Arboleda, María F. Chacón, Juan M. Leal, Yenny The effect of commercial functional food with probiotics on microorganisms from early carious lesions |
title | The effect of commercial functional food with probiotics on microorganisms from early carious lesions |
title_full | The effect of commercial functional food with probiotics on microorganisms from early carious lesions |
title_fullStr | The effect of commercial functional food with probiotics on microorganisms from early carious lesions |
title_full_unstemmed | The effect of commercial functional food with probiotics on microorganisms from early carious lesions |
title_short | The effect of commercial functional food with probiotics on microorganisms from early carious lesions |
title_sort | effect of commercial functional food with probiotics on microorganisms from early carious lesions |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7329877/ https://www.ncbi.nlm.nih.gov/pubmed/32612198 http://dx.doi.org/10.1038/s41598-020-67775-z |
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