Effect of Short-Term Placebo-Controlled Consumption of Probiotic Yoghurt and Indian Curd on the Streptococcus mutans Level in Children Undergoing Fixed Interceptive Orthodontic Therapy

Özet

Objective: To examine the effect of short-term consumption of probiotic yoghurt, Indian curd, and ultra-heated yoghurt as placeboon the levels of salivary and plaque Streptococcus mutans (S. mutans) in children undergoing fixed interceptive orthodontic therapy.Methods: A placebo-controlled double-blind study was carried out in a total of 30 children (8-15 years). The S. mutans level in theplaque and saliva were taken at the baseline and 2 weeks after the initiation of fixed orthodontic treatment by Dentocult SM kits. Anequal number of participants randomized in three groups were asked to ingest 200 g of yoghurt containing Lactobacillus acidophilusLa-1 and La-2 (>1×10 9 cfu/mL) once daily, Indian curd, or ultra-heated control yoghurt without viable bacteria and were followed forthe S. mutans level after 2 weeks.Results: A significant reduction in salivary S. mutans levels was recorded after probiotic yoghurt ingestion (p=0.001) in addition to areduction in the plaque S. mutans, which was observed after Indian curd consumption (p=0.026).Conclusion: Our findings suggest that short-term daily consumption of probiotic yoghurt along with Indian curd may help to reducethe levels of S. mutans in the saliva and plaque in children undergoing interceptive fixed orthodontic therapy.