Publication: Probiyotik yoğurt tüketiminin başlangıç periodontal tedaviye etkisinin klinik ve mikrobiyolojik olarak incelenmesi
Abstract
Probiyotik Yoğurt Tüketiminin Başlangıç Periodontal Tedaviye Etkisinin Klinik ve Mikrobiyolojik Olarak İncelenmesi Bu çalışmanın amacı Bifidobacterium animalis subsp. lactis DN-173 010 içeren probiyotik yoğurt tüketiminin mekanik periodontal tedaviye ilave etkisini klinik ve mikrobiyolojik olarak değerlendirmektir. Çalışmaya katılan 30 kronik periodontitis (KP) hastasına başlangıç periodontal tedavi uygulandı ve 28 gün boyunca test grubunun (N=15) probiyotik yoğurt, kontrol grubunun (N=15) ise doğal yoğurt tüketmeleri sağlandı. Subgingival örnekler, 4≤SD<7 mm olan 2 periodontal bölgeden 0., 28. gün ve 3. ayda aynı dişlerden alındı. Tüm ölçüm dönemlerinde tüm ağız plak indeks (Pİ), gingival indeks (Gİ), sondalama derinliği, sondalamada kanama (SK), ve klinik ataşman seviyesini içeren klinik ölçümler yapıldı. Mikrobiyolojik olarak total flora (TF) ile zorunlu anaerop (ZA) ve Bifidobacterium bakteri oranları değerlendirildi. Çalışmada 28. gün ve 3. ayda plak birikimi ve dişeti enflamasyonuna ait Pİ, Gİ ve SK değerlerinin probiyotik kullanan test grubunda kontrol grubundan istatistiksel olarak daha düşük olduğu görüldü (p<0.05). Diğer klinik parametrelerde anlamlı bir farklılık saptanmadı. Mikrobiyolojik incelemede test grubunda 28. günde TF ve ZA içinde Bifidobacterium oranlarındaki artışın grup içi ve gruplar arası değerlendirmede istatistiksel olarak anlamlı olduğu görüldü (p<0.05). Bulgular, KP hastalarında mekanik tedaviye ek olarak plak birikimini ve enflamasyonu azaltıcı etkisiyle probiyotik içeren yoğurdun günlük düzenli tüketilebileceğini ve tüketildiği sürece etkisinin devam edeceğini göstermektedir. Anahtar Sözcükler: Bifidobacterium, diş yüzeyi temizliği, kronik periodontitis, kök yüzeyi düzleştirmesi, probiyotik
Evaluation of Clinical and Microbiological Effects of Probiotic Yoghurt Consumption on Initial Periodontal Therapy The aim of this study is to evaluate the clinical and microbiological effects of Bifidobacterium animalis subsp. lactis DN-173 010 containing probiotic yoghurt as adjunct to mechanical periodontal treatment (MPT). Thirty chronic periodontitis (CP) patients received initial periodontal treatment. Test group (TG) (N=15) consumed probiotic yoghurt and control group (N=15) consumed natural yoghurt once daily for 28 days. Subgingival samples were collected from 2 periodontal sites with a probing depth (PD) of 4≤PD<7 mm at baseline, 28th day, and 3th months. The full mouth recorded clinical parameters were plaque index (PI), gingival index (GI), PD, bleeding on probing (BOP), and clinical attachment level. The evaluation of total flora (TF), obligate anaerobes (%TF) and proportions of Bifidobacterium was also performed. At day 28 and month 3, plaque accumulation and gingival inflammation parameters such as PI, GI and BOP were significantly lower in TG (p<0.05). There were no significant differences between the groups in other clinical variables. In microbiological assessment the proportions of Bifidobacterium increased in TG at 28th day and the difference was significant between the groups and within the TG (p<0.05). The results indicate that in CP patients probiotic yoghurt used as an adjunct to MPT has reduced plaque accumulation and inflammation. It can be used daily and its effect seems to be persistent with a continuous consumption. Key Words: Bifidobacterium, chronic periodontitis, dental scaling, probiotic, root planing
Evaluation of Clinical and Microbiological Effects of Probiotic Yoghurt Consumption on Initial Periodontal Therapy The aim of this study is to evaluate the clinical and microbiological effects of Bifidobacterium animalis subsp. lactis DN-173 010 containing probiotic yoghurt as adjunct to mechanical periodontal treatment (MPT). Thirty chronic periodontitis (CP) patients received initial periodontal treatment. Test group (TG) (N=15) consumed probiotic yoghurt and control group (N=15) consumed natural yoghurt once daily for 28 days. Subgingival samples were collected from 2 periodontal sites with a probing depth (PD) of 4≤PD<7 mm at baseline, 28th day, and 3th months. The full mouth recorded clinical parameters were plaque index (PI), gingival index (GI), PD, bleeding on probing (BOP), and clinical attachment level. The evaluation of total flora (TF), obligate anaerobes (%TF) and proportions of Bifidobacterium was also performed. At day 28 and month 3, plaque accumulation and gingival inflammation parameters such as PI, GI and BOP were significantly lower in TG (p<0.05). There were no significant differences between the groups in other clinical variables. In microbiological assessment the proportions of Bifidobacterium increased in TG at 28th day and the difference was significant between the groups and within the TG (p<0.05). The results indicate that in CP patients probiotic yoghurt used as an adjunct to MPT has reduced plaque accumulation and inflammation. It can be used daily and its effect seems to be persistent with a continuous consumption. Key Words: Bifidobacterium, chronic periodontitis, dental scaling, probiotic, root planing