Cheese supplemented with probiotics reduced the Candida levels in denture wearers –RCT

Abstract

Objetives

The access to probiotics should be facilitated in order to encourage their usage. We evaluated the effect of consumption of two experimental probiotic-containing cheese on the oral colonization of Candida in denture wearers.

Methods

Sixty denture wearers harboring oral Candida were randomly allocated in groups who received cheese supplemented with Lactobacillus acidophilus NCFM (T1) or Lactobacillus rhamnosus Lr-32 (T2), daily for 8 weeks, and a control group (C) who received a control cheese. Oral samples were obtained through a mouthwash, and Candida levels determined (CFU/mL) at baseline and after the 8 weeks experimental period.

Results

At baseline, the mean levels of Candida spp. (log CFU/mL) were similar among the groups. However, the mean levels of Candida were significantly reduced in groups T1 and T2 but not in C (Tukey, p < 0.05). The reduction in Candida oral levels occurred independently on the colonizing Candida species, participant age, and use of bi or unimaxillary dentures.

Conclusions

Daily consumption of cheese supplemented with probiotics, either with L. acidophilus NCFM or L. rhamnosus Lr-32, was able to reduce the colonization of oral Candida in complete denture wearers, suggesting its potential in reducing the risk of oral candidiasis in this highly susceptible population.

This article is protected by copyright. All rights reserved.

http://ift.tt/2oqvOi1