Acid-producing capacity from sugars and sugar alcohols among Lactobacillus isolates collected in connection with radiation therapy. (December 2017)

• Record Type: Journal Article
• Authors: Almståhl, Annica; Rudbäck, Helena; Basic, Amina; Carlén, Anette; Alstad, Torgny
• Is Part Of: Archives of oral biology. Volume 84(2017)
• Page Start: 82
• Page End: 88
• Publication Date: 2017-12
• Subjects: Lactobacillus -- Sugar -- Sugar-alcohol -- pH -- Bacterial acid production -- Hyposalivation; Mouth -- Periodicals; Mouth -- Diseases -- Periodicals; Dentistry -- Periodicals; Electronic journals; 617.6005
• DOI: 10.1016/j.archoralbio.2017.09.008
• Languages: English
• ISSNs: 0003-9969

Abstract

Highlights: The highest acid producing capacity from sucrose, glucose and fructose was seen among Lactobacillus isolated during RT. Sorbitol was fermented to a higher extent during and post RT, especially among isolates collected during RT. Lactobacillus isolates fermenting xylitol showed the highest acid -producing capacity during RT. No statistically significant correlations between stimulated salivary secretion rate and Lactobacillus acid -producing capacity were found. Abstract: Objective: To investigate the acid-producing capacity from sugars and sugar alcohols of oral Lactobacillus collected in connection with radiation therapy (RT) to the head and neck region. Design: Lactobacillus were collected from the tongue, buccal mucosa and supragingival plaque in 24 patients before, during, and after RT. The acid-producing capacity of Lactobacillus isolates (n = 211) was analyzed using a colorimetric fermentation test in microtiter plates. Solutions containing 2% sugars (sucrose, glucose, fructose, lactose) or sugar-alcohols (sorbitol and xylitol) were used. After 24 h of incubation, bacterial acid-producing capacity was determined as strong (pH < 5), weak (pH ≥5–≤ 6) or low/absent (pH > 6). Data regarding intake frequency of sugar-rich products and products with sugar-alcohols was collected. Results: The highest acid-producing capacity using the sugars was seen for isolates collected during RT. Sorbitol was fermented to a higher extent during and post RT, especially among isolates from plaque. Lactobacillus fermenting xylitol showed the highest acid-producing capacity during RT (p < 0.05). No statistically significant correlations between stimulated whole salivary secretion rate and acid-producing capacity, or between the intake frequency of sugar-rich products or sugar-alcohol containing products and Lactobacillus acid-producing capacity, were found. Conclusion: The results suggest that Lactobacillus isolates, collected from the tongue, buccal mucosa and supragingival plaque, have a higher acid-producing capacity using sugars and sugar-alcohols during RT than one year post RT.