engleski

Effect of LGG Yoghurt on S. mutans and Lactobacillus spp. salivary counts

Aim. The aim of this study was to establish effect of 14 day consumption of commercially available yoghurt containing L. Rhamnosus ATCC53103-LGG (Bioaktiv LG, Dukat, Croatia) on S. mutans and Lactobacillus spp. salivary counts. Twenty five patients, 6-10 years old, 15 boys and 10 girls participated in the study. Method. At the inclusion in the study caries risk for every patient was evaluated (low=10 (40%), medium=4 (16%), high=11 (64%)). The saliva samples were tested with chair side kits for saliva buffer capacity (CRT buffer, Vivadent, Schaan, Liechtenstein), S. mutans and Lactobacillus counts (CRT bacteria test, Vivadent, Schaan, Liechtenstein). Every patient obtained LGG yoghurt for daily consumption for 14 days. Seven, 14 and 30 days after yoghurt consumption saliva samples were tested again with CRT buffer and CRT bacteria tests. Obtained data were analyzed using X2 and Kruskal-Wallis tests. Results. Data showed significant increase in saliva buffer capacity (base=64% high ; 30 days=86% high, p=0.035) 30 days after yoghurt consumption. S. mutans salivary counts were significantly decreased after 30 days (counts>105 ; base=80%, 30 days=52%, p=0.047). Significant differences in Lactobacillus counts were not observed. Conclusion. It could be concluded that dairy consumption of yoghurt containing LGG have an inhibitory effect on oral pathogenic bacteria and may be beneficial in caries prevention.

caries prevention; S. mutans and Lactobacillus spp. salivary counts

nije evidentirano