Effect of Probiotic Curd on Salivary pH and Streptococcus mutans: A Double Blind Parallel Randomized Controlled Trial
Background: Dairy products like curd seem to be the most natural way to ingest probiotics which can reduce Streptococcus mutans level and also increase salivary pH thereby reducing the dental caries risk. Objectives: To estimate the role of probiotic curd on salivary pH and Streptococcus mutans...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
JCDR Research and Publications Private Limited
2016-02-01
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Series: | Journal of Clinical and Diagnostic Research |
Subjects: | |
Online Access: | https://jcdr.net/articles/PDF/7178/15530_CE[Ra1]_F(AK)_PF1(EKAK)_PFA(AK)_PF2(PAG).pdf |
Summary: | Background: Dairy products like curd seem to be the most
natural way to ingest probiotics which can reduce Streptococcus
mutans level and also increase salivary pH thereby reducing the
dental caries risk.
Objectives: To estimate the role of probiotic curd on salivary
pH and Streptococcus mutans count, over a period of 7 days.
Materials and Methods: This double blind parallel randomized
clinical trial was conducted at the institution with 60 caries free
volunteers belonging to the age group of 20-25 years who were
randomly allocated into two groups. Test Group consisted of 30
subjects who consumed 100ml of probiotic curd daily for seven
days while an equal numbered Control Group were given 100ml
of regular curd for seven days. Saliva samples were assessed at
baseline, after ½ hour 1 hour and 7 days of intervention period
using pH meter and Mitis Salivarius Bacitracin agar to estimate
salivary pH and S. mutans count. Data was statistically analysed
using Paired and Unpaired t-test.
Results: The study revealed a reduction in salivary pH after
½ hour and 1 hour in both the groups. However after 7 days,
normal curd showed a statistically significant (p< 0.05) reduction
in salivary pH while probiotic curd showed a statistically
significant (p< 0.05) increase in salivary pH. Similarly with regard
to S. mutans colony counts probiotic curd showed statistically
significant reduction (p< 0.05) as compared to normal curd.
Conclusion: Short-term consumption of probiotic curds
showed marked salivary pH elevation and reduction of salivary
S. mutans counts and thus can be exploited for the prevention
of enamel demineralization as a long-term remedy keeping in
mind its cost effectiveness. |
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ISSN: | 2249-782X 0973-709X |