Probiotics and dairy products in dentistry: A bibliometric and critical review of randomized clinical trials. (July 2022)

• Record Type: Journal Article
• Authors: Farias da Cruz, Mariana; Baraúna Magno, Marcela; Alves Jural, Lucas; Pimentel, Tatiana Colombo; Masterson Tavares Pereira Ferreira, Daniele; Almeida Esmerino, Erick; Luis Paiva Anciens Ramos, Gustavo; Vicente Gomila, José; Cristina Silva, Marcia; Cruz, Adriano Gomes da; da Silva Fidalgo, Tatiana Kelly; Cople Maia, Lucianne
• Is Part Of: Food research international. Volume 157(2022)
• Publication Date: 2022-07
• Subjects: Lactobacillus -- Streptococcus mutans -- Oral health -- Probiotics -- Dentistry; 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.2022.111228
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Probiotic dairy products may modify the oral microbiota (reductions in S. mutans counts). Probiotic dairy products may reduce caries development and periodontal disease, and improve gingival health. The main probiotic dairy products in dentistry are milk, fermented milk, yogurt, kefir, curd, and cheese. Probiotic effect lasted 2–4 weeks after discontinuing consumption. Probiotic dairy products are promising alternatives to improve oral health. Abstract: The oral environment is an essential part of the human microbiome. The consumption of probiotic products may improve the oral microbiota and reduce the risk of diseases. This paper presents a bibliometric and critical review of randomized clinical trials (RCTs) that used probiotics to analyze oral parameters in humans. RCTs carried out with no age, gender, and ethnicity restrictions and published in the pre-COVID-19 period were included. Furthermore, the utilization of probiotic dairy products to improve oral health is discussed. The bibliometric review demonstrated that 'Microbiology, ' 'Dental caries, ' and ' Streptococcus mutants' were the most highlighted keywords. Furthermore, Sweden and India have the highest number of publications. The most prevalent outcomes were 'salivary parameters, ' 'periodontal disease, ' and 'dental caries.' The most used vehicles for probiotic administration were pharmaceutical formulas and dairy products. The administration of probiotic dairy products could modify the oral microbiota (reductions in S. mutans counts), influence the caries development and periodontal disease in children, adolescents, adults, and the elderly, and improve gingival health. The main probiotic dairy products investigated were milk, fermented milk, yogurt, kefir, curd, and cheese. Lacticaseibacillus paracasei SD1 was the most used probiotic culture. The studies demonstrated that the probiotic effect lasted 2–4 weeks after discontinuing consumption. However, the results depended on the subject type, study design, probiotic strain and concentration, and dairy product type. In conclusion, probiotic dairy products are promising alternatives to improve oral health.