Lactobacillus salivarius WB21–containing tablets for the treatment of oral malodor: a double-blind, randomized, placebo-controlled crossover trial

Suzuki, Nao; Yoneda, Masahiro; Tanabe, Kazunari; Fujimoto, Aya; Iha, Kosaku; Seno, Kei; Yamada, Kazuhiko; Iwamoto, Tomoyuki; Masuo, Yosuke; Hirofuji, Takao

doi:10.1016/j.oooo.2013.12.400

Cited by 64 publications

(44 citation statements)

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“…Streptococcus salivarius K12 suppressed the growth of Solobacterium moorei , which produces H 2 S and is involved in halitosis [15, 16]. Lactobacillus salivarius WB21 and L. reuteri have been reported to inhibit oral malodor in clinical trials [17–19]. L. salivarius WB21 reduced the number of Fusobacterium nucleatum and ubiquitous bacteria in saliva [19].…”

Section: Discussionmentioning

confidence: 99%

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Inhibitory Effect ofEnterococcus faeciumWB2000 on Volatile Sulfur Compound Production byPorphyromonas gingivalis

Suzuki

Higuchi

Nakajima

et al. 2016

International Journal of Dentistry

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Volatile sulfur compounds (VSCs) produced by oral anaerobes are the major compounds responsible for oral malodor. Enterococcus faecium WB2000 is recognized as an antiplaque probiotic bacterium. In this study, the effect of E. faecium WB2000 on VSC production by Porphyromonas gingivalis was evaluated, and the mechanism of inhibition of oral malodor was investigated. P. gingivalis ATCC 33277 was cultured in the presence of four lactic acid bacteria, including E. faecium WB2000. Subsequently, P. gingivalis ATCC 33277, W50, W83, and two clinical isolates were cultured in the presence or absence of E. faecium WB2000, and the emission of VSCs from spent culture medium was measured by gas chromatography. The number of P. gingivalis ATCC 33277 in mixed culture with E. faecium WB2000 decreased at 6 h, and the rate of decrease was higher than that in mixed cultures with the other lactic acid bacteria. The numbers of five P. gingivalis strains decreased at similar rates in mixed culture with E. faecium WB2000. The concentration of methyl mercaptan was lower in spent culture medium from P. gingivalis and E. faecium WB2000 cultures compared with that from P. gingivalis alone. Therefore, E. faecium WB2000 may reduce oral malodor by inhibiting the growth of P. gingivalis and neutralizing methyl mercaptan.

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Section: Discussionmentioning

confidence: 99%

“…Lactobacillus salivarius WB21 and L. reuteri have been reported to inhibit oral malodor in clinical trials [17–19]. L. salivarius WB21 reduced the number of Fusobacterium nucleatum and ubiquitous bacteria in saliva [19]. …”

Section: Discussionmentioning

confidence: 99%

Inhibitory Effect ofEnterococcus faeciumWB2000 on Volatile Sulfur Compound Production byPorphyromonas gingivalis

Suzuki

Higuchi

Nakajima

et al. 2016

International Journal of Dentistry

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“…In a study using a combination of zinc at 0.3% concentration and CHX at 0.025% concentration were observed to 0.16% drop at 1 hours, 0.4% drop at 2 hours, and 0.75% drop after 3 hours at H 2 S levels (64). It has also been shown that consumption of daily tablets containing probiotic Lactobacillus salivarius WB 21 may help control factors associated with oral malodor (65).…”

Section: Treatment Of Halitosismentioning

confidence: 99%

Halitosis: A Review of Current Literature

Çoban¹,

Sönmez²

2017

meandros

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IntroductionMany patients consult a specialist physician regarding halitosis complaints (1,2). Halitosis which originates from latin halitus (breath) and greek suffix osis (pathological process) means bad breath in English (3). The history of sources related to halitosis is based on ancient Greek and Roman periods (4) ladanee (Mediterranean countries), parsley (Italy), carnivorous (Iraq), guava shell (Thailand) and egg shell (China) have been used in ancient times for halitosis treatment. Thus, halitosis emerges as a problem that occurs every century and occurs universally in both gender (5). Nachnani (6) indicates that more than 50% of the general population suffer from halitosis. If there are many sources causing halitosis, it is also due to 90% oral cavity such as tongue coat, poor oral hygiene, food impaction, periodontal disease, ÖzHalitozis terimi nefesten yayılan saldırgan veya nahoş kokuyu tarif eder. Halitozis fizyolojik nedenlerle ortaya çıkabileceği gibi patolojik ve psikolojik nedenlerle de oluşabilir. Bu nedenle halitozisin temelinde yatan faktörler doğru bir şekilde belirlenmeli ve hasta ilgili uzmana yönlendirilmelidir. Yanlış tanı ve tedaviyi önlemek için interdisipliner yaklaşımların halitozis için önemini vurgulamak gerekmektedir. Bu derlemenin amacı halitozisin etiyolojisi, prevelansı, ölçüm metodları ve tedavisi hakkında bilgi vermektir.Halitosis is a term defining disagreeable or offensive odour spread from the breath. Halitosis may occur due to physiological reasons as well as pathological and psychological factor. Because of that, underlying factors of halitosis should correctly be diagnosed and the patient should be directed to the related physician. It is significant to highlight the necessity of an interdisciplinary method for the treatment of halitosis to prevent misdiagnosis or unnecessary treatment. The aim of this review is to report information about the etiology, prevalence, measurement methods and treatment of halitosis.

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“…It has been proposed that bacteriotherapy in order to replace halitosis-associated species may create a more long-lasting effect than the current methods reducing the total bacterial numbers by mechanical measures such as brushing, fl ossing, and tongue scraping, antibacterial agents, and complex binding of malodorous compounds by zinc (Burton et al 2005 ;Fedorowicz et al 2008 ;Outhouse et al 2006 ;Porter and Scully 2006 ). Several studies have looked at the effect of probiotic bacteria on oral malodour (Burton et al 2006 ;Iwamoto et al 2010 ;Kang et al 2006 ;Sutula et al 2013 ;Suzuki et al 2014 ). A number of them fi nd a reduction in either VSC (volatile sulphur components) or organoleptic score.…”

Section: Halitosismentioning

confidence: 99%

Use of Probiotics in Future Prevention and Treatment of Oral Infections

Jørgensen

Keller

2015

Oral Infections and General Health

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The interest for probiotic bacteria to combat biofi lm-related diseases in the oral cavity has arisen during the last decade. The probiotic concept has successfully been used to control gastrointestinal diseases, such as antibiotic-associated diarrhoea and acute infectious diarrhoea. The potential mechanisms of action in the oral cavity are not fully understood, but there are thoughts to be a local effect in the mouth and systemic effect through immune regulation. The purpose of this chapter is to summarise our current knowledge of the potential for probiotics to improve oral and dental health and to discuss its potential in the future prevention of oral diseases. Despite some limitations, the currently available clinical studies appear expectant, and there seem to be evidence of probiotics to improve oral conditions such as dental caries, periodontitis and the colonisation of Candida . However, more long-term clinical studies are needed before evidence-based guidelines can be released.

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Lactobacillus salivarius WB21–containing tablets for the treatment of oral malodor: a double-blind, randomized, placebo-controlled crossover trial

Cited by 64 publications

References 36 publications

Inhibitory Effect ofEnterococcus faeciumWB2000 on Volatile Sulfur Compound Production byPorphyromonas gingivalis

Inhibitory Effect ofEnterococcus faeciumWB2000 on Volatile Sulfur Compound Production byPorphyromonas gingivalis

Halitosis: A Review of Current Literature

Use of Probiotics in Future Prevention and Treatment of Oral Infections

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