Dental and Medical Problems

Dent Med Probl
Index Copernicus (ICV 2020) – 128.41
MEiN – 70 pts
CiteScore (2021) – 2.0
JCI – 0.5
Average rejection rate (2021) – 81.35%
ISSN 1644-387X (print)
ISSN 2300-9020 (online)
Periodicity – quarterly

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Dental and Medical Problems

2019, vol. 56, nr 1, January-March, p. 33–38

doi: 10.17219/dmp/99757

Publication type: original article

Language: English

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Creative Commons BY-NC-ND 3.0 Open Access

Comparison of the effect of regular and probiotic cake (Bacillus coagulans) on salivary pH and Streptococcus mutans count

Porównanie wpływu spożywania ciastek zwykłych i probiotycznych (Bacillus coagulans) na pH śliny i liczbę Streptococcus mutans

Maryam Koopaie1,A,B,C,D,E, Mahnaz Fatahzadeh2,C,D,E,F, Sana Jahangir1,B,C,D, Ronak Bakhtiari3,B,E

1 Department of Oral Medicine, School of Dentistry, Tehran University of Medical Sciences, Iran

2 Department of Diagnostic Sciences, Rutgers School of Dental Medicine, Newark, USA

3 Department of Pathobiology, Tehran University of Medical Sciences, Iran

Abstract

Background. Dental caries is considered the most common infectious disease in humans worldwide. Cariogenesis is the outcome of a complex interaction between the host’s oral flora and diet. The consumption of snacks such as cake, which have the potential to promote dental caries, has increased.
Objectives. The aim of this study was to investigate the effect of including probiotic bacteria (Bacillus coagulans – B. coagulans) in consumed snack cake on the Streptococcus mutans (S. mutans) count and salivary pH.
Material and Methods. We conducted a randomized, double-blind, cross-sectional cohort study on 40 healthy volunteers. The subjects were divided into 2 groups. In the 1st group, the subjects consumed probiotic cake as breakfast for 1 week and then, following a 4-week wash-out period, consumed regular cake as breakfast for 1 week. In the other group, the administration of probiotic and regular cake was reversed. For both groups, samples of at least 5 mL of non-stimulated saliva were collected using the spitting technique before and after the 1st and the 6th week. A colony counter was used to determine the number of S. mutans colonies. Salivary pH was measured before eating (8–9 a.m.).
Results. We detected no statistically significant difference in the S. mutans count before and after the consumption of probiotic cake, but noted a statistically significant difference in the count before and after the consumption of regular cake. We did not detect a significant difference in salivary pH with respect to the consumption of probiotic and regular cake, although the consumption of both foods caused a drop in salivary pH.
Conclusion. The addition of probiotic bacteria to sweet snack cake caused a minimal increase in the salivary count of S. mutans, a bacterial species with a definite role in cariogenesis, but did not impact salivary pH. Since probiotic cake has a slight impact on the S. mutans count, it is preferred over regular cake as a snack food.

Key words

salivary pH, Streptococcus mutans, Bacillus coagulans

Słowa kluczowe

pH śliny, Streptococcus mutans, Bacillus coagulans

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