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Indian Journal of Public Health Research & Development
Year : 2019, Volume : 10, Issue : 3
First page : ( 36) Last page : ( 41)
Print ISSN : 0976-0245. Online ISSN : 0976-5506.
Article DOI : 10.5958/0976-5506.2019.00453.4

Effficacy of Probiotic Drink Containing Lactobacillus Casei Shirota Strain on Factors Affecting Dental Caries

Byju Mary1, Mala Kundabala2,*, Shetty Neeta3, Shenoy Ramya4, Baliga Shrikala5

1Post Graduate Student, Conservative Dentistry and Endodontics, Manipal College of Dental Science, Mangalore

2Professor, Conservative Dentistry and Endodontics, Manipal College of Dental Science, Mangalore

3Head of the Department Conservative Dentistry and Endodontics, Manipal College of Dental Science, Mangalore

4Associate Professor, Department of Public Health Dentistry; Manipal College of Dental Science, Mangalore

5Professor, Department of Microbiology, Kasturba Medical College, Mangalore, Affliated to Manipal Academy of Higher Education, Manipal

*Corresponding Author: Dr. Kundabala M, Professor Conservative Dentistry and Endodontics, Manipal College Of Dental Science, MangaloreAffliated to Manipal Academy of Higher Education, Manipal, Email: kunda.kamath@manipal.edu

Online published on 20 March, 2019.

Abstract

Objectives

To evaluate the effectiveness of probiotic drink on factors affecting dental caries.

Materials and Method

A three phase study where 12 volunteers were recruited with a DMFT score >3.The unstimulated saliva samples were collected prior to the start of intervention. The saliva samples were also collected after two weeks of consumption of the probiotic drink, Yakult (Yakult Honsha co., Ltd) and after wash out period of two weeks. These samples were cultured to detect the Streptococcus mutans level by colony count and to detect pH using pH strips. The volunteers were also asked to maintain a diet chart to determine sugar exposure.

Results

The mean of Streptococcus mutans colony count has significantly decreased from 27.17 (baseline count) to 2.50 (two weeks of intervention) respectively and has increased to 11.75 (washout period of two weeks). The mean of pH at baseline, after two weeks of intervention and after washout period were 6.08, 6.92 and 7.00 respectively. The correlation coefficient of dietary sugar exposure with Streptococcus mutans count for baseline and after two weeks of intervention were-.227 and-.007 respectively.

Conclusion

Probiotics when used as a regular drink reduces the Streptococcus mutans count in the oral cavity. People who have high sugar exposure can also control the oral microbiome with regular usage of probiotic with no significant variation in the salivary pH. It exhibits transient colonisation and lacks substantivity.

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Keywords

Probiotics, Lactobacillus casei shirota, Streptococcus mutans, salivary pH, sugar exposure.

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