Antibacterial activity of viable and heat-killed probiotic strains against oral pathogens

doi:10.1111/lam.13275

中山醫學大學機構典藏 CSMUIR > 中山醫學大學研究成果 > 期刊論文 > Item 310902500/24333

Please use this identifier to cite or link to this item: https://ir.csmu.edu.tw:8080/ir/handle/310902500/24333

Title:	Antibacterial activity of viable and heat-killed probiotic strains against oral pathogens
Authors:	Chen, YT;Hsieh, PS;Ho, HH;Hsieh, SH;Kuo, YW;Yang, SF;Lin, CW
Keywords:	antibacterial;functional health food;heat-killed;hydrogen peroxide;oral;pathogen;probiotic;viable
Date:	2020
Issue Date:	2022-08-09T08:00:35Z (UTC)
Publisher:	WILEY
ISSN:	0266-8254
Abstract:	Probiotics can stabilize gut flora, regulate intestinal immunity and protect the host from enteric diseases; however, their roles in oral health have received little attention compared to their roles in gut health. Nowadays, the prevalence of sugar-sweetened foods and abuse of antibiotics contribute towards dysbiosis of oral microbiota and drug resistance development in oral pathogens, resulting in various intractable oral diseases. We screened the antibacterial activities of viable and heat-killed probiotic strains against the oral pathogens Streptococcus mutans, Porphyromonas gingivalis, Fusobacterium nucleatum and Aggregatibacter actinomycetemcomitans. The probiotic strains Lactobacillus salivarius subsp. salicinius AP-32, L. rhamnosus CT-53, L. paracasei ET-66 and Bifidobacterium animalis subsp. lactis CP-9 displayed strong antipathogenic activities, whereas heat-killed AP-32, CT-53 and ET-66 displayed high levels of pathogen inhibition. The antibacterial activities of these probiotics were not associated with their H2O2 production; L. acidophilus TYCA02 produced high levels of H2O2 but merely exhibited moderate antibacterial activities. Oral tablets containing probiotics showed positive inhibitory effects against oral pathogens, particularly those containing viable probiotics. Our results indicate that probiotics prevent the growth of oral pathogens and improve oral health, providing insights into the antipathogenic efficacy of different probiotic species and their potential role in functional foods that improve oral health. Significance and Impact of the Study Our study provides insights into the antipathogenic efficacy of different probiotic species and their potential roles in developing functional foods to improve oral health. We showed that the probiotic strains Lactobacillus salivarius subsp. salicinius AP-32, L. rhamnosus CT-53, L. paracasei ET-66 and Bifidobacterium animalis subsp. lactis CP-9 have great potential for use in the development of functional foods to improve oral health. Since active probiotics may provide strong and long-term protection, the development of functional food products should favour the use of viable bacteria.
URI:	http://dx.doi.org/10.1111/lam.13275 https://www.webofscience.com/wos/woscc/full-record/WOS:000512493600001 https://ir.csmu.edu.tw:8080/handle/310902500/24333
Relation:	LETTERS IN APPLIED MICROBIOLOGY ,2020 ,v70 ,issue 4 ,p310-317
Appears in Collections:	[中山醫學大學研究成果] 期刊論文

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