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" Effect of probiotic cheese containing lactobacillus casei on salivary levels of mutans streptococci and lactobacilli: A double blinded randomized controlled clinical trial "
/نجمه اخلاقی
; Shiva Mortazavi
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Isfahan University of Medical Sciences
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| Document Type
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Latin Dissertation
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| Language of Document
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English
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| Record Number
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102856
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| Doc. No
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T12882
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| Call number
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QW,142,A315e,2011
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| Main Entry
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Akhlaghi, Najmeh
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| Title & Author
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Effect of probiotic cheese containing lactobacillus casei on salivary levels of mutans streptococci and lactobacilli: A double blinded randomized controlled clinical trial/نجمه اخلاقی
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| College
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Schools, Dental
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| Date
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, 2011
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| Degree
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Pediatric Dentistry, specialty
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| Page No
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VIII, 69 p.: ill (col.), diag, tab
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| Note
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This thesis is a also a research project with project ID 389072
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| Note
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Orginal Works
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| Abstract
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To evaluate the effects of probiotic cheese containing Lactobacillus casei or conventional cheese on salivary Streptococcus mutans and Lactobacilli levels. Methods: In this double - blind controlled designed trial 60 adults were randomly allocated in 2 parallel blocks. Subjects with no active caries were matched for medication use, dietary and oral hygiene habits before and during trial. Streptococcus mutans and Lactobacilli counts were performed three times, first for randomization (Streptococcus mutans levels) and two immediately before and after intervention. Subjects consumed either cheese containing probiotic L.casei (1 106 Cfu /g) (probiotic block n=29) or cheese with no added probiotics (control block n=31) twice daily for two weeks. Bacterial levels changes were compared using Wilcoxon and Mann-Whitney Tests. Logistic regression compared changes in number of subjects with lowest and highest Streptococcus mutans or Lactobacilli levels .Results: Statistically significant (p=0.001) reduction of salivary mutans streptococci was registered in probiotic group (n=29). Streptococcus mutans levels reduction was also evident in control group (n=31) but not significant (p=0.157). Lactobacilli count changes during trial were not statistically significant inter and intra blocks (P = 0.12). Probiotic intervention was more effective in high levels (>100,000 cfu/ml) of Streptococcus mutans (OR = 11.6, 95 CI 1.56-86.17, P = 0.017).Conclusions: Probiotic cheese containing L casei was effective in salivary Streptococcus mutans levels reduction. Conventional cheese was not as effective as probiotic cheese in Streptococcus mutans count reduction .Adding probiotic L Casei to cheese amplify the Streptococcus mutans reducing effect of cheese in adults with highest level of Streptococcus mutans..
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| Descriptor
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1. Gram- Positive Bacteria.- Discriptors: Gram- Positive Bacteria
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Lactobacillus casei
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Streptococcus mutans
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Saliva
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Probiotics
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| Added Entry
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Mortazavi, Shiva, Supervisor
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| Translated Title Supplied by Cataloguer
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بررسی تاثیر پنیر پروبیوتیک حاوی لاکتوباسیلوس کازئی بر استرپتوکوک موتانس و لاکتوباسیل بزاق
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