Caries-Promoting Properties of Fermented Milk Beverages Containing Live or Killed Lactobacillus

Shibata, Haruo; Takehara, Tadamichi; Nara, Yoichiro; Imazato, Minako; Inoue, Masakazu; Morioka, Toshio

doi:10.5834/jdh.27.46

Cited by 2 publications

(6 citation statements)

References 9 publications

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“…[1][2][3][4] The low pH of fermented milk beverages can be associated with the onset of caries lesions and erosions in the oral cavity, as demonstrated by Shibata et al 3 (1977), who evaluated the effect of the continuous administration of the fermented milk beverages "Yakult" and "Calpis" in mice and hamsters. In that study, caries and erosion lesions were observed in the enamel of molars of the animals.…”

Section: Discussionmentioning

confidence: 99%

“…These characteristics can facilitate the adherence of L. salivarius to the dental surface and enhance the cariogenicity of S. mutans. 2 In the dental literature, a study by Shibata et al 3 (1977) was found on the cariogenic potential of fermented milk. The authors observed the effects of two fer-mented milk beverages, "Yakult" and "Calpis", on the development of caries in hamsters and mice.…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the induction of erosive lesions could be observed in the enamel of molars. 3 On the other hand, due to their derivation from milk, fermented milk beverages present calcium and phosphate in their mineral composition, and the simple increment of those minerals in the acidic beverages reduces the erosive effect of those substances. 4 The influence of ions on the erosive effect of beverages has been the aim of several studies.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

et al. 2010

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The aim of this in vitro study was to evaluate the erosive capacity of fermented milk beverages, as well as some of their properties that affect the demineralization of dental enamel (pH, buffering capacity, fluoride, calcium and phosphorus contents). Three different batches of 6 commercial brands of fermented milk beverages were analyzed. pH evaluation was accomplished using a potentiometer. The buffering capacity was measured by adding 1 mol L -1 NaOH. Fluoride concentration was assessed by an ion specific electrode after hexamethyldisiloxane-facilitated diffusion, and calcium and phosphorus concentrations were assessed by a colorimetric test using a spectrophotometer. Sixty specimens of bovine enamel were randomly assigned to 6 groups (n = 10). They were exposed to 4 cycles of demineralization in the fermented milk and remineralization in artificial saliva. Enamel mineral loss was determined by surface microhardness (%SMHC) and profilometric tests. The samples' pH ranged from 3.51 to 3.87; the buffering capacity ranged from 470.8 to 804.2 µl of 1 mol L -1 NaOH; the fluoride concentration ranged from 0.027 to 0.958 µgF/g; the calcium concentration ranged from 0.4788 to 0.8175 mgCa/g; and the phosphorus concentration ranged from 0.2662 to 0.5043 mgP/g. The %SMHC ranged from -41.0 to -29.4. The enamel wear ranged from 0.15 µm to 0.18 µm. In this in vitro study, the fermented milk beverages did not promote erosion of the dental enamel, but rather only a superficial mineral loss.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

et al. 2010

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“…There is sufficient evidence linking the probiotic bacteria such as Lactobacilli and Bifidobacterium with demineralization of tooth and progression of caries. [37][38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53] High levels of Lactobacilli have been isolated from initial to deep carious lesions. 51 However, there is contradicting data pertaining to the salivary Lactobacilli levels after probiotic usage, with few studies reporting no effects 54 , while others reporting a statistically significant increase in counts of salivary Lactobacilli after probiotic comsumption.…”

Section: A13mentioning

confidence: 99%

“…A small number of in-vivo studies that have established that 'continuous administration of probiotic drinks can cause superficial loss of calcium and phosphorous from enamel, and increase the risk of carious and erosive lesions formation'. [35][36][37][38][39][40][41][42][43][44][45][46][47][48] A recent study by Singh and Dole (2016) showed that traditional nonprobiotic yogurt has more protective effects than probiotic enriched yogurt in preventing enamel demineralization. 50 Zulkapli et al (2020) compared the erosive effects of different probiotic drinks and concluded that all probiotic drinks can lower the pH to below 5.…”

Section: A13mentioning

confidence: 99%

Can acids produced from probiotics demineralize the tooth and cause progression of caries: a critical review

CHOPRA¹,

SAHA²,

KAMATH³

et al. 2022

Cumhuriyet Dental Journal

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Background: Probiotics are live microorganisms which that provide various health benefits to the host upon administration in adequate amounts. Lactobacilli, Propionibacterium, and Bifidobacterium are common “Lactic Acid-producing bacteria (LAB)” present in various probiotic formulations. These probiotic bacteria release many organic acids, mainly lactic acid, acetic acid, and propionic acid into their surrounding environment. Increased concentration of these inorganic and organic acids reduces the saliva’s critical pH to below 5.5, and initiates demineralization. Thus, the present review aims to critically appraise the existing evidence on this emerging clinical perspective and double edged nature of the probiotic bacteria, and explain as to how probiotic supplements increase the risk of tooth decay. Results: Lactobacilli and Bifidobacterium were associated with rampant caries in preschool children and progression of caries. All probiotics were acidogenic as they decreased the pH of the saliva, demineralized and eroded the enamel. Probiotics also release extracellular polysaccharides that help to release essential elements like calcium and phosphorous from the enamel surface. The lactic acid-producing efficiency of probiotics is increased when combined with supragingival plaque. Low pH was attributed to the interaction of Lactobacilli with other microorganisms. Conclusion: Acids release from probiotics bacteria can lower the critical pH of the oral cavity to below five, and play a role in demineralization of the tooth and progression of caries.

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Caries-Promoting Properties of Fermented Milk Beverages Containing Live or Killed Lactobacillus

Cited by 2 publications

References 9 publications

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

Evaluation of some properties of fermented milk beverages that affect the demineralization of dental enamel

Can acids produced from probiotics demineralize the tooth and cause progression of caries: a critical review

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