Please use this identifier to cite or link to this item:
Exportar a:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorUniversidad Cooperativa de Colombia-
dc.coverage.temporal10 (10732)es
dc.creatorAngarita Díaz, María del Pilar-
dc.creatorArias, Johanna Carolina-
dc.creatorBedoya‑Correa, Claudia-
dc.creatorCepeda, María José-
dc.creatorArboleda, María Fernanda-
dc.creatorChacón, Juan Manuel-
dc.creatorLeal, Yenny-
dc.description.abstractObjective: The aim of this study was to determine the effect of commercial functional food with probiotics on the growth of microorganisms from early carious lesions of children aged between six and 12. Materials and Methods: In this two-phase study, the first phase involved the selection and in vitro analysis of food from supermarkets. 100µl of food was inoculated in triplicate and at five different moments on solid BHI previously inoculated with Streptococcus mutans (S. mutans), and in BHI broth, to determine the inhibition of bacteria growth and pH of the medium, and the foods that gave the best results were selected. For the second phase, 100µl of the selected food was inoculated in triplicate at 3 different moments in solid and liquid BHI inoculated with microorganisms from children’s early carious lesions. The capacity for microorganisms growth inhibition and pH reduction was determined and compared using the Kruskall Wallis and Dunn tests. Results: Of the 23 foods identified, 14 were fermented milk products that generated a certain level of S. mutans growth inhibition. Of these, 4 were selected, including the one that showed the highest level of inhibition of the microorganisms growth from the carious lesions. Conclusion: The foods with probiotics have an inhibitive effect on microorganisms; however, it is important to consider that this is a measure that is complementary to those already used, as these probiotics also lower the medium’s pH. This study defines a candidate for a clinical
dc.publisherUniversidad Cooperativa de Colombia, Facultad de Ciencias de la Salud, Odontología, Villavicencioes
dc.relation.ispartofScientific Reportses
dc.subjectAlimentos funcionaleses
dc.subject.otherFunctional Foodes
dc.titleThe effect of commercial functional food with probiotics on microorganisms from early carious lesionses
dc.identifier.bibliographicCitationAngarita-Díaz, M. P., Arias, J. C., Bedoya-Correa, C., Cepeda Hernández, M. C., Arboleda Jaramillo, M. F., Chacón Montolla, J. M. y Leal Villar, Y. Y.. (2020) The effect of commercial functional food with probiotics on microorganisms from early carious lesions. Sci Rep 10, 10732 (2020).
dc.publisher.editorRichard Whitees
dc.source.bibliographicCitationWorld Health Organization. Oral Health. https :// s/detai l/oral-healt h. Accessed 10 Sep
dc.source.bibliographicCitationTakahashi, N. & Nyvad, B. The role of bacteria in the caries process: Ecological perspectives. J. Dent. Res. 90, 294–303 (2018).es
dc.source.bibliographicCitationWorld Health Organization (2015) Guideline: Sugars Intake for Adults and Children. Geneva: World Health Organization. https :// ream/handl e/10665 /14978 2/97892 41549 028_eng.pdf?seque nce=1. Accessed 10 Sep
dc.source.bibliographicCitationBoyce, W. T. et al. Social inequalities in childhood dental caries: The convergent roles of stress, bacteria and disadvantage. Soc. Sci. Med. 71, 1644–1652 (2010).es
dc.source.bibliographicCitationAldossary, M. S. et al. Prevalence of dental caries and dissure sealants in the first permanent molars among male children in Riyadh, Kingdom Saudi Arabia. Int. J. Clin. Peiatr. Dent. 1, 365–370 (2018).es
dc.source.bibliographicCitationMinistry of Health of Colombia (2015) IV National Oral Health Study ENSAB IV. Bogotá: Minsalud. https ://www.minsa co/sites /rid/Lists /Bibli oteca Digit al/RIDE/VS/PP/ENSAB -IV-Situa cion-Bucal -Actua l.pdf. Accessed 28 Sep
dc.source.bibliographicCitationHasler, C. & Brown, A. C. American dietetic association position of the American Dietetic Association: Functional foods. J. Am. Diet. Assoc. 109, 735–746 (2009).es
dc.source.bibliographicCitationvan Loveren, C., Broukal, Z. & Oganessian, E. Functional foods/ingredients and dental caries. Eur. J. Nutr. 51, S15-25 (2012).es
dc.source.bibliographicCitationFood and Agriculture Organization of the United Nations, World Health Organization. Guidelines for the Evaluation of Probiotics in Food. London, Ontario, Canada, 2002. https :// afety /fs_manag ement /en/probi otic_guide lines .pdf. Accessed 15 Sep
dc.source.bibliographicCitationLin, Y. T., Chou, C. C. & Hsu, C. Y. Effects of Lactobacillus casei Shirota intake on caries risk in children. J. Dent. Sci. 12, 179–184 (2017).es
dc.source.bibliographicCitationNäse, L. et al. Effect of long-term consumption of a probiotic bacterium, Lactobacillus rhamnosus GG, in milk on dental caries and caries risk in children. Caries Res. 35, 412–420 (2001).es
dc.source.bibliographicCitationAhola, A. J. et al. Short-term consumption of probiotic-containing cheese and its effect on dental caries risk factors. Arch. Oral Biol. 47, 799–804 (2002).es
dc.source.bibliographicCitationSingh, R. P., Damle, S. G. & Chawla, A. Salivary mutans streptococci and lactobacilli modulations in young children on consumption of probiotic ice-cream containing Bifidobacterium lactis Bb12 and Lactobacillus acidophilus La5. Acta Odontol. Scand. 69, 389–394 (2011).es
dc.source.bibliographicCitationFerrazzano, G. F., Cantile, T., Sangianantoni, G., Amato, I. & Ingenito, A. The effects of short-term consumption of commercial yogurt on salivary mutans streptococci and lactobacilli counts: An in vivo investigation. Eur. J. Clin. Nutr. 65, 1170–1172 (2011).es
dc.source.bibliographicCitationBhalla, M., Ingle, N. A., Kaur, N. & Yadav, P. Mutans streptococci estimation in saliva before and after consumption of probiotic curd among school children. J. Int. Soc. Prev. Community Dent. 5, 31–34 (2015).es
dc.source.bibliographicCitationAshwin, D. et al. Effect of probiotic containing ice cream on Salivary Mutans Streptococci (SMS) levels in children of 6–12 years of age: A randomized controlled double-blind study with six-months follow up. J. Clin. Diagn. Res. 9, 6–9 (2015).es
dc.source.bibliographicCitationBafna, H. P. et al. Effect of short-term consumption of amul probiotic yogurt containing Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 on salivary Streptococcus mutans count in high caries risk individuals. Int. J. Appl. Basic Med. Res. 8, 111–115 (2018).es
dc.source.bibliographicCitationClinical and Laboratory Standards Institute. Methods for Dilution Antimicrobial Susceptibility Tests for Bacteria that Grow Aerobically; Approved Standard—Ninth Edition. CLSI document M07–A9 (Clinical and Laboratory Standards Institute, Wayne, 2012).es
dc.source.bibliographicCitationTéllez, M., Martignon, S., Cortés, A. P. & Gómez, H. F. Valoración individual de riesgo de caries con el Riesgograma. UstaSalud 8, 69–74 (2009).es
dc.source.bibliographicCitationChilton, S., Burton, J. & Reid, G. Inclusion of fermented foods in food guides around the world. Nutrients 7, 390–404 (2015).es
dc.source.bibliographicCitationFerrazzano, G. F. et al. Protective effect of yogurt extract on dental enamel demineralization in vitro. Aust. Dent. J. 53, 301–370 (2008).es
dc.source.bibliographicCitationGhasempour, M. et al. Effect of milk and yogurt on streptococcus sobrinus counts and caries score in rats. Dent. Res. J. 12, 569–573 (2015).es
dc.source.bibliographicCitationCollins, E. B. & Aramaki, K. Production of hydrogen peroxide by Lactobacillus acidophilus. J. Dairy Sci. 63, 353–357 (1980).es
dc.source.bibliographicCitationMartinez, F. A. C., Balciunas, E. M., Converti, A., Cotter, P. D. & de Souza Oliveira, R. P. Bacteriocin production by Bifidobacterium spp. A review. Biotechnol. Adv. 31, 482–488 (2013).es
dc.source.bibliographicCitationKabuki, T., Uenishi, H., Watanabe, M., Seto, Y. & Nakajima, H. Characterization of a bacteriocin, Thermophilin 1277, produced by Streptococcus thermophilus SBT1277. J. Appl. Microbiol. 102, 971–980 (2007)es
dc.source.bibliographicCitationMahmood, T., Masud, T., Ali, S., Abbasi, K. S. & Liaquat, M. Optimization and partial characterization of bacteriocin produced by Lactobacillus bulgaricus-TLBFT06 isolated from Dahi. Pak. J. Pharm. Sci. 28, 561–567 (2015).es
dc.source.bibliographicCitationTaipale, T., Pienihäkkinen, K., Salminen, S., Jokela, J. & Söderling, E. Bifidobacterium animalis subsp. lactis BB-12 administration in early childhood: a randomized clinical trial of effects on oral colonization by mutans streptococci and the probiotic. Caries Res. 46, 69–77 (2012).es
dc.source.bibliographicCitationHasslof, P., West, C. E., Videhult, F. K., Brandelius, C. & Stecksen-Blicks, C. Early intervention with probiotic Lactobacillus paracasei F19 has no long-term effect on caries experience. Caries Res. 47, 559–565 (2013).es
dc.source.bibliographicCitationPetti, S., Tarsitani, G. & D’Arca, S. Antibacterial activity of yoghurt against viridans streptococci in vitro. Arch Oral. Biol. 53, 985–990 (2008).es
dc.source.bibliographicCitationChapman, C. M., Gibson, G. R. & Rowland, I. Health benefits of probiotics: Are mixtures more effective than single strains?. Eur. J. Nutr. 50, 1–17 (2011).es
dc.source.bibliographicCitationMoore, B., Horti, A. & Fielding, B. Evaluation of the nutrient content of yogurts: A comprehensive survey of yogurt products in the major UK supermarkets. BMJ Open. 8, e021387 (2018).es
dc.source.bibliographicCitationBintsis, T. Lactic acid bacteria as starter cultures: An update in their metabolism and genetics. AIMS Microbiol. 4, 665–684 (2018).es
dc.source.bibliographicCitationAngarita-Díaz, M. P. et al. Effects of a functional food supplemented with probiotics on biological factors related to dental caries in children: A pilot study. Eur. Arch. Paediatr. 21, 161–169 (2019).es
Appears in Collections:Odontología

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.