The performance of probiotic fermented sheep milk and ice cream sheep milk in inhibiting enamel mineral loss. (July 2017)

• Record Type: Journal Article
• Authors: Nadelman, P.; Frazão, J.V.; Vieira, T.I.; Balthazar, C.F.; Andrade, M.M.; Alexandria, A.K.; Cruz, A.G.; Fonseca-Gonçalves, A.; Maia, L.C.
• Is Part Of: Food research international. Volume 97(2017)
• Page Start: 184
• Page End: 190
• Publication Date: 2017-07
• Subjects: Sheep milk -- Fermented milk -- Ice-cream -- Probiotic -- Cariogenic challenge; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2017.03.051
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: The study aimed to evaluate the effects of two different sheep milk-based food matrices – fermented sheep milk and ice cream – with added probiotic bacteria ( Lactobacillus casei 431) on dental enamel subjected to an in vitro highly cariogenic challenge. Sixty enamel blocks were selected and randomly allocated into five treatment groups (n = 12): conventional fermented sheep milk (CFSM), probiotic fermented sheep milk (PFSM), conventional sheep milk ice cream (CSMIC), probiotic sheep milk ice cream (PSMIC) and control using deionized water. The blocks were subjected to highly cariogenic pH cycling and the products were applied (5 min), in a blinded way, once a day to simulate a daily use for 8 consecutive days. A microhardness test was performed before and after the treatment to estimate the percentage of microhardness surface loss (% SML). Scanning electronic microscopy (SEM) was performed to confirm the mineral loss. All groups had lost microhardness after the experiment. However, CFSM and PFSM exhibited the most positive findings when compared to the control in both ice creams. Scanning electron microscopy showed less mineral loss in CFSM and PFSM compared with CSMIC, PSMIC and control after the cariogenic challenge. Overall, fermented milk decreased mineral loss from enamel subjected to a highly cariogenic challenge, regardless of the presence of probiotics in their composition, which had a higher efficacy compared to ice cream. Graphical abstract: Highlights: Performance of probiotic sheep milk fermented milk and ice cream through cariogenic challenge Adequate probiotic counts in both dairy matrices Probiotic sheep milk ice cream did not prevent the enamel hardness, regardless of probiotic presence. Probiotic and conventional fermented milk decreased mineral loss and topographical changes.