Avaliação da microbiota bucal após a ingestão de leite fermentado contendo probiótico

• Autor(a) principal: Oliveira, Lidiane Viana de [UNESP]
• Data de Publicação: 2012
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://hdl.handle.net/11449/149458; http://www.athena.biblioteca.unesp.br/exlibris/bd/capelo/2017-01-27/000855757.pdf
• topic: Probióticos; Saliva; Cárie dentária; Streptococcus mutans; Lactobacillus; Probiotics

Probiotics are live microorganisms and when administered in adequate amounts confer health benefits to the host. A growing number of products containing probiotics are commercially available and have been used by consumers. Therefore the objective of this study was to investigate the ability of two fermented milks containing probiotic in order to promote changes in the oral microbiota. Ten volunteers performed in two stages. They intake a bottle of fermented milk per day during 14 days. Saliva samples were collected at the beginning and end of each phase and it was obtained by carrying out rinsing with sterile saline. The samples were centrifuged and the pellet resuspended in PBS, yielding final concentration of the suspension which was sequentially diluted and plated in the following: BHI (Total microorganism), Mitis Salivarius (Total streptococos), Mitis Salivarius Bacitracin Sucrose (mutans streptococos) and Rogosa (Lactobacilus). Data were expressed as colony forming units in 1 ml saliva (CFU / ml). After intake of Yakult ® it was seen that the total quantity of microorganisms remained the same and the total amount of Streptococcus, Streptococcus mutans and Lactobacillus in saliva increased, but the data there was no statistical difference. For Batavito® group there was found that the amount of all tested microorganisms decreased and this decrease was statistically significant for all microorganisms. It can be concluded that only one of fermented milks tested was able to induce changes in the oral microbiota