The Antimicrobial Effects of Lactobacillus Plantarum and Lactobacillus Rhamnosus Isolated from Local Kefir Buttermilk on Oral Pathogens

Document Type : Original Article(s)

Authors

1 MSc of Medical Microbiology, Department of Bacteriology and Virology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran

2 Assistant Professor, Department of Bacteriology and Virology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran

3 PhD Candidate of Medical Bacteriology, Department of Bacteriology and Virology, School of Medicine, Isfahan University of Medical Sciences, Isfahan, Iran

Abstract

Background: Tooth decay is one of the most common diseases, and Streptococcus mutans and Porphyromonas gingivalis have been found to play an effective role in causing advanced tooth decay. With the growing antibiotic resistance of bacteria, the use of probiotics has been investigated to reduce pathogenic bacteria in the oral cavity. The purpose of this study is to investigate the effect of probiotics isolated from traditional kefir dough on the two main causes of tooth decay.
Methods: Two common species Lactobacillus plantarum and Lactobacillus rhamnosus were confirmed using microbiological techniques (phenotypic and molecular). The antimicrobial effects of these probiotic on Streptococcus mutans (ATCC 35668) and Porphyromonas gingivalis (ATCC 32277) were evaluated using the welling method and then the compounds present in their culture supernatant were identified by gas chromatography Mass spectrometry (GC-MS).
Findings: The experiments revealed that Lactobacillus plantarum and Lactobacillus rhamnosus had a significant antimicrobial effect on Streptococcus mutans and Porphyromonas gingivalis, potentially making them suitable candidates to control the disease. Lactobacillus plantarum decreased gtfB gene expression by 0.001 fold change and brpA gene expression by 0.007 fold change, also Lactobacillus rhamnosus decreased gtfB gene expression by 0.01 fold change and brpA gene expression by 0.04 fold change. Also, GC-MS showed the presence of Pyrrolidione, Furanone, Benzoic acid, Icosane, Nonadecane derivatives in the supernatant of the tested probiotics.
Conclusion: Considering the antimicrobial properties of bacteria isolated from traditional kefir buttermilk, they can be used as traditional probiotic strains with antimicrobial effect in fermented foods.

Keywords

Main Subjects

References

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Journal of Isfahan Medical School
Volume 41, Issue 717
1st Week, July
July and August 2023
Pages 298-305

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History

  • Receive Date: 25 February 2023
  • Accept Date: 29 May 2023

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