The effect of foods containing lactic acid bacteria on oral bacteria in oral care: A study of the growth inhibitory effect of <i>Streptcoccus</i> <i>mutans</i> and <i>Candida albicans </i>

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  • KUWATA Chihiro
    The Nippon Dental University College at Tokyo, Graduate Programs, The Major of Dental Hygiene
  • SATO Tsutomu
    Department of Anatomy, Division of Basic Medical Science, Tokai University School of Medicine
  • IKEDA Rie
    The Nippon Dental University College at Tokyo, Department of Dental Hygiene

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Other Title
  • オーラルケア用乳酸菌含有食品の口腔内細菌に対する作用について
  • オーラルケア用乳酸菌含有食品の口腔内細菌に対する作用について : Streptcoccus mutansとCandida albicansの増殖抑制効果の検討
  • オーラルケアヨウ ニュウサンキン ガンユウ ショクヒン ノ コウコウ ナイ サイキン ニ タイスル サヨウ ニ ツイテ : Streptcoccus mutans ト Candida albicans ノ ゾウショク ヨクセイ コウカ ノ ケントウ
  • －<i>Streptcoccus mutans</i>と<i>Candida albicans</i>の増殖抑制効果の検討－

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Abstract

<p>The importance of extending healthy life expectancy has recently been greatly emphasized</p><p>and the public’s awareness of health is increasing. Acquiring regular eating habits is extremely important to maintain and improve health. Fermented foods have been considered good for health for a relatively long time. Lactic acid bacteria are typical bacteria found in fermented foods, and they are known to stimulate the immune system, regulate the intestines, and reduce cholesterol. In the field of dentistry, these bacteria have been reported to have an inhibitory effect on the development of caries and the growth of bacteria associated with periodontal disease, and oral care products containing various lactic acid bacteria to make use of these effects have been developed and marketed.</p><p>The aim of this study was to examine the growth inhibitory effect of commercially-available foods containing lactic acid bacteria on Streptococcus mutans (S.mutans) and Candida albicans (C.albicans) in oral care, and to evaluate the usefulness of these products as oral care tools. Specifically, three types of test foods were dissolved to prepare a test food solution, and we measured the proliferative ability of S.mutans and C.albicans in culture solutions with set amounts of test food added. The results demonstrated that there is a difference in their effect on the growth of S.mutans and C.albicans even in food marketed as containing lactic acid bacteria.</p><p>In future studies, it will be necessary to examine the duration of this effect and determine whether this effect holds in patients with oral disease, as well as to investigate whether there is a growth inhibitory effect on periodontal disease bacteria other than S. mutans and C. albicans.</p>

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