Publication: Probiyotik yoğurt tüketiminin dişeti sağlığı üzerine etkisinin incelenmesi
Abstract
1.ÖZET Probiyotikler gastrointestinal sistemde sağlığa yararlı etkileri bilimsel olarak kanıtlanmış canlı bakterilerdir. Ancak periodontal sağlık ve hastalıktaki rolleri hakkında yetersiz bilgi bulunmaktadır. Bu çalışmanın amacı, probiyotik yoğurdun dişeti enflamasyonunun oluşması üzerine etkilerini değerlendirmektir. Periodontal olarak sağlıklı 51 bireye oral hijyen eğitimi verilerek rastgele 2 grup oluşturuldu. Test grubundaki bireylerin (n=26) 28 gün boyunca Bifidobacterium bifidum DN-173 010 içeren probiyotik yoğurt, kontrol grubundaki bireylerin ise (n=25) doğal yoğurt tüketmeleri sağlandı. Yoğurt tüketimini takiben gingivitis gelişimi için her iki grupta da mekanik plak kontrolü 4 gün süreyle durduruldu. Başlangıçta (0. gün), 28. ve 33. günlerde dişeti oluğu sıvısı (DOS) örnekleri toplandı ve plak indeks (Pİ), gingival indeks (Gİ), sondalama derinliği (SD), sondalamada kanama (SK)’dan oluşan klinik indeks ve ölçümler kaydedildi. DOS interlökin-1beta (IL-1β) seviyeleri ELISA yöntemi ile analiz edildi. İncelenen bütün klinik parametrelerde 3 ölçüm zamanında da grup içi değerlendirmelerde anlamlı değişimler olduğu gözlendi (p=0.000). Sadece SD değişimi test grubunda anlamlı değildi (p>0.05). En belirgin değişimler her iki grupta da 28-33. günler arasında gerçekleşti, kontrol grubunda 33. günün sonunda elde edilen Pİ, Gİ, SK değişim değerleri test grubuna kıyasla anlamlı derecede yüksek bulundu (p=0.000). Klinik olarak tespit edilen enflamatuvar değişimlere paralel olarak, kontrol grubunda DOS hacmi ve IL-1β seviyeleri de anlamlı derecede arttı. Bu çalışmanın sınırları içinde elde edilen sonuçlar probiyotik yoğurt tüketiminin dişeti enflamasyonunun gelişimi üzerinde baskılayıcı etkisini ortaya koydu. dobacterium, deneysel gingivitis, dişeti oluğu sıvısı, interlökin-1beta, probiyotikler. 2.
Evaluation of the Effects of Probiotic Yogurt Consumption on Gingival Health Probiotics are viable bacteria with scientifically confirmed health benefits for gastrointestinal system. However, there is paucity of information on its role in periodontal disease. The aim of this study is to evaluate the effects of probiotic yogurt on the development of gingival inflammation. Fifty-one periodontally healthy individuals were instructed for optimum level of oral hygiene and randomly divided into 2 groups. The test group subjects (n=26) consumed probiotic yogurt containing Bifidobacterium bifidum DN-173 010 and the control subjects (n=25) natural yogurt for 28 days. Following yogurt consumption, in order for gingivitis to develop, mechanical plaque control was interrupted for the next 4 days in both groups. Gingival crevicular fluid (GCF) samples and clinical data consisted of plaque (PI) and gingival indices (GI), probing depth (PD) and bleeding on probing (BOP) were collected at baseline (0. day), 28 and 33 days. Interleukin-1β (IL-1β) levels in GCF were determined by ELISA. All the examined parameters revealed significant changes within the groups at 3 examination time-points (p=0.000) except the PD measurements. However, most significant changes occurred between 28. and 33. days at both groups. In the control group at the end of day 33, changes in PI, GI, BOP were found significant compared to the test group (p=0.000). Parallel to the clinical inflammatory changes, GCF volume and IL-1β levels increased significantly in the control group. In conclusion, within the limits of this study consumption of probiotic yogurt significantly prevented the development of gingival inflammation. Key words: Bifidobacterium, experimental gingivitis, gingival crevicular fluid, Interleukin-1β, probiotics.
Evaluation of the Effects of Probiotic Yogurt Consumption on Gingival Health Probiotics are viable bacteria with scientifically confirmed health benefits for gastrointestinal system. However, there is paucity of information on its role in periodontal disease. The aim of this study is to evaluate the effects of probiotic yogurt on the development of gingival inflammation. Fifty-one periodontally healthy individuals were instructed for optimum level of oral hygiene and randomly divided into 2 groups. The test group subjects (n=26) consumed probiotic yogurt containing Bifidobacterium bifidum DN-173 010 and the control subjects (n=25) natural yogurt for 28 days. Following yogurt consumption, in order for gingivitis to develop, mechanical plaque control was interrupted for the next 4 days in both groups. Gingival crevicular fluid (GCF) samples and clinical data consisted of plaque (PI) and gingival indices (GI), probing depth (PD) and bleeding on probing (BOP) were collected at baseline (0. day), 28 and 33 days. Interleukin-1β (IL-1β) levels in GCF were determined by ELISA. All the examined parameters revealed significant changes within the groups at 3 examination time-points (p=0.000) except the PD measurements. However, most significant changes occurred between 28. and 33. days at both groups. In the control group at the end of day 33, changes in PI, GI, BOP were found significant compared to the test group (p=0.000). Parallel to the clinical inflammatory changes, GCF volume and IL-1β levels increased significantly in the control group. In conclusion, within the limits of this study consumption of probiotic yogurt significantly prevented the development of gingival inflammation. Key words: Bifidobacterium, experimental gingivitis, gingival crevicular fluid, Interleukin-1β, probiotics.