The effect of commercial functional food with probiotics on microorganisms from early carious lesions

Abstract 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 o...

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Autores principales:	María del Pilar Angarita-Díaz, Johanna C. Arias, Claudia Bedoya-Correa, María J. Cepeda, María F. Arboleda, Juan M. Chacón, Yenny Leal
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/53f6147e31c54d0aa87483471eb2df1b
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spelling	oai:doaj.org-article:53f6147e31c54d0aa87483471eb2df1b2021-12-02T16:31:42ZThe effect of commercial functional food with probiotics on microorganisms from early carious lesions10.1038/s41598-020-67775-z2045-2322https://doaj.org/article/53f6147e31c54d0aa87483471eb2df1b2020-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-67775-zhttps://doaj.org/toc/2045-2322Abstract 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.María del Pilar Angarita-DíazJohanna C. AriasClaudia Bedoya-CorreaMaría J. CepedaMaría F. ArboledaJuan M. ChacónYenny LealNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q María del Pilar Angarita-Díaz Johanna C. Arias Claudia Bedoya-Correa María J. Cepeda María F. Arboleda Juan M. Chacón Yenny Leal The effect of commercial functional food with probiotics on microorganisms from early carious lesions
description	Abstract 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	article
author	María del Pilar Angarita-Díaz Johanna C. Arias Claudia Bedoya-Correa María J. Cepeda María F. Arboleda Juan M. Chacón Yenny Leal
author_facet	María del Pilar Angarita-Díaz Johanna C. Arias Claudia Bedoya-Correa María J. Cepeda María F. Arboleda Juan M. Chacón Yenny Leal
author_sort	María del Pilar Angarita-Díaz
title	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_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_sort	effect of commercial functional food with probiotics on microorganisms from early carious lesions
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/53f6147e31c54d0aa87483471eb2df1b
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The effect of commercial functional food with probiotics on microorganisms from early carious lesions

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