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Titolo:
A randomized clinical trial of the effect of yoghurt on the human salivarymicroflora
Autore:
Petti, S; Tarsitani, G; DArca, AS;
Indirizzi:
Univ La Sapienza, G Sanarelli Hyg Inst, I-00185 Rome, Italy Univ La Sapienza Rome Italy I-00185 arelli Hyg Inst, I-00185 Rome, Italy
Titolo Testata:
ARCHIVES OF ORAL BIOLOGY
fascicolo: 8, volume: 46, anno: 2001,
pagine: 705 - 712
SICI:
0003-9969(200108)46:8<705:ARCTOT>2.0.ZU;2-W
Fonte:
ISI
Lingua:
ENG
Soggetto:
FERMENTED MILK-PRODUCTS; STRAIN-GG ATCC-53103; STREPTOCOCCUS-MUTANS; DENTAL-CARIES; LACTOBACILLUS-ACIDOPHILUS; IN-VITRO; INTRAINDIVIDUAL VARIATIONS; SUCROSE CONSUMPTION; CANDIDAL VAGINITIS; FLOW-RATE;
Keywords:
Candida; clinical trial; lactobacilli; mutans streptococci; oral streptococci; saliva; yoghurt;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Life Sciences
Citazioni:
45
Recensione:
Indirizzi per estratti:
Indirizzo: Petti, S Univ La Sapienza, G Sanarelli Hyg Inst, P A Moro 5, I-00185 Rome,Italy Univ La Sapienza P A Moro 5 Rome Italy I-00185 00185 Rome, Italy
Citazione:
S. Petti et al., "A randomized clinical trial of the effect of yoghurt on the human salivarymicroflora", ARCH ORAL B, 46(8), 2001, pp. 705-712

Abstract

Yoghurt is active against some human pathogens, so this experiment tested whether it is also active against the salivary microflora. A clinical trialwas designed, with volunteers aged between 23 and 37 years. Initially, for8 weeks, they consumed neither yoghurt nor casein-free soybean ice cream (phase 1). They were then split randomly into test (yoghurt) and control (ice cream) groups and required to consume 125 g of these foods twice daily for 8 weeks (phase 2) and then to avoid them for the following 2 weeks (phase3). Many potential sources of microbial fluctuation were standardized. Salivary samples were then collected at regular intervals of 2 weeks. For eachgroup and phase, the mean logarithms of the salivary counts for total viable flora, oral streptococci, mutans streptococci, lactobacilli and Candida were calculated. The prevalence of Streptococcus thermophilus and Lactobacillus bulgaricus was also assessed. Twenty test and 22 control participants completed the study. At phase 2, the mean for mutans streptococci was lowerin the test than in the control group (3.6 vs. 4.0 log colony-forming units/ml; P = 0.02). Moreover, the mean had decreased in all test participants with high phase 1 means for lactobacilli as compared to only 36.4% of thosewith low phase 1 means (P = 0.01). L. bulgaricus was transiently detected in three test participants during phase 2. These results suggest that yoghurt does have some activity against the salivary microflora, but this does not seem to be due to the installation of yoghurt microorganisms in the mouth. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 26/10/20 alle ore 00:09:25