scholarly journals Influence of Probiotics on the Salivary Microflora Oral Streptococci and Their Integration into Oral Biofilm

Antibiotics ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 803
Author(s):  
Nicole B. Arweiler ◽  
Thorsten M. Auschill ◽  
Christian Heumann ◽  
Elmar Hellwig ◽  
Ali Al-Ahmad
Keyword(s):  
Clinical Trial ◽  
Enterococcus Faecalis ◽  
Bacterial Load ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Bacteria ◽  
Oral Streptococci ◽  
Oral Biofilm ◽  
Lactobacillus Rhamnosus Gg ◽  
Dental Biofilm ◽  
Oral Biofilms

Probiotics’ ability to integrate into dental biofilms is not yet clarified. The aim of this trial was to detect probiotic bacteria from probiotic products in dental biofilm and saliva during and after intake. In this parallel, randomized clinical trial, 39 subjects wore customized appliances to build up intra-oral biofilms (72-h periods). The trial was divided into screening (S) to determine baseline biofilm flora, intervention (I), and wash out (WO). During I (28 days), subjects consumed a product containing (a) Enterococcus faecalis (b) Lactobacilluscasei, or (c) Lactobacillus rhamnosus GG. Probiotic bacteria and Streptococci spp. were detected in the biofilms and saliva of the 35 subjects that were included in the analysis. During I and WO, the ratio of probiotics in the biofilm was very low compared to total bacterial load, while saliva had slightly but not significantly higher values. No significant changes of probiotic bacteria (p > 0.05) were found at any visit during I or WO. The proportion of streptococci was significantly reduced (p < 0.05) during I and even lower in WO, compared to S. Probiotic bacteria could neither integrate nor persist in dental biofilm and saliva but did influence the growth of streptococci in biofilm and saliva.

scholarly journals MODERN SUBMISSION OF FORMATION, COMPOSITION AND ROLE OF ORAL (DENTAL) BIOFILM IN DEVELOPMENT OF PERIODONTAL DISEASES

2020 ◽  
Vol 73 (8) ◽  
pp. 1761-1764
Author(s):  
Maria O. Stetsyk ◽  
Andriy O. Stetsyk ◽  
Natalia I. Zhero ◽  
Eugene Y. Kostenko ◽  
Svetlana B. Kostenko ◽  
...  
Keyword(s):  
Detailed Analysis ◽  
Inflammatory Diseases ◽  
Periodontal Diseases ◽  
Oral Biofilm ◽  
Dental Biofilm ◽  
Periodontal Tissues ◽  
Current Trends ◽  
Oral Biofilms ◽  
Depth Study

The aim: To investigate current trends in the study of oral biofilm and its control. Materials and methods: A research of 32 literature sources has been made and it has been taken into account that some terminological differences in determining objects of study. Conclusions: Detailed analysis of modern domestic and foreign literature argues the necessity of further in-depth study of oral biofilms. Understanding the ethiological factors and mechanisms of the pathogenesis periodontal tissues inflammatory diseases gives the opportunity to treat targetly by destroying complicated sections of the vital activities and oral biofilm microorganisms relationships.

scholarly journals Lactobacillus rhamnosus GG in Experimental Oral Biofilms Exposed to Different Carbohydrate Sources

2018 ◽  
Vol 52 (3) ◽  
pp. 220-229 ◽  
Author(s):  
Qingru Jiang ◽  
Veera Kainulainen ◽  
Iva Stamatova ◽  
Riitta Korpela ◽  
Jukka H. Meurman
Keyword(s):  
Lactobacillus Rhamnosus ◽  
In Vitro Study ◽  
Viable Cell ◽  
Lactobacillus Rhamnosus Gg ◽  
Carbohydrate Source ◽  
Ph Values ◽  
Dental Hard Tissues ◽  
Oral Biofilms ◽  
Spent Media

Probiotic administration may favour caries prevention, as recent research has shown. This in vitro study aimed to investigate the growth of Lactobacillus rhamnosus GG (LGG) in experimental biofilms exposed to various carbohydrates, and also to assess its cariogenic potential. Multispecies experimental oral biofilms with or without LGG were grown with a sole-carbohydrate source (fructose/glucose/lactose/sorbitol/sucrose). The viable cells of LGG and structure of the biofilms were examined after 64.5 h of incubation, and pH values of spent media were measured at 16.5, 40.5, and 64.5 h. Fermentation profiles of LGG in biofilm media were assessed with study carbohydrate as the sole energy source. Our results showed that LGG reached higher viable cell numbers with glucose and sucrose in 64.5-h multispecies experimental oral biofilms compared to other carbohydrates. When LGG was incorporated in biofilms, no distinct pH changes at any time points were observed under any of the carbohydrates used; the pH values of spent media at each time point were lower when lactose was used, compared to other carbohydrates. The fermentation profiles of LGG in biofilm media were similar to its growth in MRS (no obvious growth with lactose or sucrose). In conclusion, LGG in our in vitro multispecies experimental oral biofilms was capable of surviving and growing well in each carbohydrate source. LGG might not have harmful effects on dental hard tissues. Another finding from our study was that the lowest pH values were observed in the presence of lactose, and the thickest biofilms were in sucrose.

scholarly journals Mouthwash Effects on LGG-Integrated Experimental Oral Biofilms

2020 ◽  
Vol 8 (3) ◽  
pp. 96
Author(s):  
Qingru Jiang ◽  
Veera Kainulainen ◽  
Iva Stamatova ◽  
Sok-Ja Janket ◽  
Jukka H. Meurman ◽  
...  
Keyword(s):  
Survival Rates ◽  
Lactobacillus Rhamnosus ◽  
Relative Survival ◽  
Lactobacillus Rhamnosus Gg ◽  
Recovery Rates ◽  
Probiotic Lactobacillus ◽  
Oral Biofilms ◽  
Amine Fluoride ◽  
Oral Pathogens ◽  
Multispecies Biofilms

In order to investigate the effects of mouthwashes on oral biofilms with probiotics, we compared in biofilms the susceptibility to mouthwashes of probiotic Lactobacillus rhamnosus GG (LGG) and oral pathogens Streptococcus mutans, Streptococcus sanguinis, and Candida albicans. We also evaluated these pathogens’ susceptibility to the mouthwashes and their recovery after mouthwash-rinsing in biofilms with/without LGG. First, 1-day-/3-day-old LGG-integrated multi-species biofilms were exposed for 1 min to mouthwashes containing chlorhexidine, essential oils, or amine fluoride/stannous fluoride. Cells were plate-counted and relative survival rates (RSRs) of LGG and pathogens calculated. Second, 1-day-/3-day-old multispecies biofilms with and without LGG were exposed for 1 min to mouthwashes; cells were plate-counted and the pathogens’ RSRs were calculated. Third, 1-day-old biofilms were treated for 1 min with mouthwashes. Cells were plate-counted immediately and after 2-day cultivation. Recovery rates of pathogens were calculated and compared between biofilms with/without LGG. Live/Dead® staining served for structural analyses. Our results showed that RSRs of LGG were insignificantly smaller than those of pathogens in both 1-day and 3-day biofilms. No significant differences appeared in pathogens’ RSRs and recovery rates after treatment between biofilms with/without LGG. To conclude, biofilm LGG was susceptible to the mouthwashes; but biofilm LGG altered neither the mouthwash effects on oral pathogens nor affected their recovery.

scholarly journals Transcriptomic Profile of Whole Blood Cells from Elderly Subjects Fed Probiotic Bacteria Lactobacillus rhamnosus GG ATCC 53103 (LGG) in a Phase I Open Label Study

PLoS ONE ◽  
2016 ◽  
Vol 11 (2) ◽  
pp. e0147426 ◽  
Author(s):  
Gloria Solano-Aguilar ◽  
Aleksey Molokin ◽  
Christine Botelho ◽  
Anne-Maria Fiorino ◽  
Bryan Vinyard ◽  
...  
Keyword(s):  
Phase I ◽  
Blood Cells ◽  
Lactobacillus Rhamnosus ◽  
Probiotic Bacteria ◽  
Elderly Subjects ◽  
Open Label ◽  
Lactobacillus Rhamnosus Gg ◽  
Open Label Study ◽  
Label Study ◽  
Whole Blood Cells

scholarly journals The EIIABManPhosphotransferase System Permease Regulates Carbohydrate Catabolite Repression inStreptococcus gordonii

2011 ◽  
Vol 77 (6) ◽  
pp. 1957-1965 ◽  
Author(s):  
Huichun Tong ◽  
Lin Zeng ◽  
Robert A. Burne
Keyword(s):  
Catabolite Repression ◽  
Dental Health ◽  
Model Systems ◽  
Control Mechanisms ◽  
Primary Control ◽  
Oral Streptococci ◽  
Oral Biofilm ◽  
Functional Studies ◽  
Oral Biofilms ◽  
Carbohydrate Catabolism

ABSTRACTCommensal oral streptococci play critical roles in oral biofilm formation and promote dental health by competing with, and antagonizing the growth of, pathogenic organisms, such asStreptococcus mutans. Efficient utilization of the spectrum of carbohydrates in the oral cavity by commensal streptococci is essential for their persistence, and yet very little is known about the regulation of carbohydrate catabolism by these organisms. Carbohydrate catabolite repression (CCR) in the abundant oral commensalStreptococcus gordoniistrain DL-1 was investigated using the exo-β-d-fructosidase gene (fruA) and a fructose/mannose sugar:phosphotransferase (PTS) enzyme II operon (levDEFG) as model systems. Functional studies confirmed the predicted roles of FruA and LevD inS. gordonii. ManL, the AB domain of a fructose/mannose-type enzyme II PTS permease, contributed to utilization of glucose, mannose, galactose, and fructose and exerted primary control over CCR of thefruAandlevDoperons. Unlike inS. mutans, ManL-dependent CCR was not sugar specific, and galactose was very effective at eliciting CCR inS. gordonii. Inactivation of the apparentccpAhomologue ofS. gordoniiactually enhanced CCR offruAandlevD, an effect likely due to its demonstrated role in repression ofmanLexpression. Thus, there are some similarities and fundamental differences in CCR control mechanisms between the oral pathogenS. mutansand the oral commensalS. gordoniithat may eventually be exploited to enhance the competitiveness of health-associated commensals in oral biofilms.

scholarly journals Applying sprouts of selected legumes as carriers for Lactobacillus rhamnosus GG – screening studies

2017 ◽  
Vol 113 (4) ◽  
pp. 37-47
Author(s):  
Michał Świeca ◽  
Monika Kordowska-Wiater ◽  
Monika Pytka ◽  
Łukasz Sęczyk ◽  
Urszula Gawlik-Dziki
Keyword(s):  
Lactobacillus Rhamnosus ◽  
Probiotic Strain ◽  
Quality Parameters ◽  
Probiotic Bacteria ◽  
Animal Nutrition ◽  
Legume Species ◽  
Lactobacillus Rhamnosus Gg ◽  
Inoculation Methods ◽  
Germination Temperature ◽  
Bean Sprouts

Probiotics and prebiotics play an important role in human and animal nutrition. Those research studies were performed to evaluate the potential of using legume sprouts as carriers for probiotic strain of Lactobacillus rhamnosus GG. They determined the effect of legume species, temperature of sprouting, and inoculation methods of seeds or growing sprouts on the survival and/or growth of probiotics. It was found that the count of bacteria in sprouts depended on the germination temperature, inoculation methods as well as on the species of legume used as a carrier. The beans examined (Adzuki and Mung) germinated effectively at a temperature between 25 ÷ 35 ºC. And the lentil sprouted most effectively at 25 ºC. In the case of soy-bean and lentil, the temperature of 35 ºC caused the germination efficiency to decrease. The growth of Lb. rhamnosus GG was reported only in the case of the lentil and soy-bean sprouts obtained from the seeds imbibed in an inoculum and germinated at 25 ºC. The count of probiotic bacteria was 3.1×106 and 7.18×106 CFU per grams of fresh mass, respectively. The sprouts obtained from the bean seeds analyzed did not provide any conditions for probiotic bacteria to survive and grow. The best carrier for the probiotic bacteria studied were the soy-bean sprouts; in their case, after inoculation of seeds and using a suspension of probiotic bacteria, the sprouts obtained at 25 ºC had the best quality parameters.

Adaptation factors of the probiotic Lactobacillus rhamnosus GG

2010 ◽  
Vol 1 (4) ◽  
pp. 335-342 ◽  
Author(s):  
S. Lebeer ◽  
J. Vanderleyden ◽  
S. De Keersmaecker
Keyword(s):  
Current Knowledge ◽  
Lactobacillus Rhamnosus ◽  
Health Benefit ◽  
Probiotic Strain ◽  
Probiotic Bacteria ◽  
Host Immune System ◽  
Lactobacillus Rhamnosus Gg ◽  
Probiotic Lactobacilli ◽  
Micro Organisms ◽  
Performance Adaptation

Probiotic bacteria are administered as live micro-organisms to provide a health benefit to the host. Knowledge on adaptation factors that promote the survival and persistence of probiotics in the intestine is key to understand and improve their ecological and probiotic performance. Adaptation factors include adhesins, molecules conferring stress tolerance and nutritional versatility, antimicrobial products against competing microbes, and factors promoting resistance against the host immune system. Here, we present an overview of the current knowledge on adaptation factors of probiotic lactobacilli, with focus on the prototypical and widely documented probiotic strain Lactobacillus rhamnosus GG.

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