Fermented food consumption modulates the oral microbiota.

Area of Science:

• Microbiology
• Nutrition Science
• Oral Health Research

Background:

• Fermented foods offer health and environmental benefits.
• Known to influence gut microbiota, their impact on oral microbiota requires further study.
• Understanding oral microbiota shifts is crucial for overall health.

Purpose of the Study:

• To investigate the effect of daily fermented cheese consumption on rat oral microbiota.
• To determine if Lactic Acid Bacteria (LAB) persist in the oral cavity after consumption.
• To explore factors influencing the variability of LAB persistence.

Main Methods:

• Rats were fed a model cheese containing 3 Lactic Acid Bacteria (LAB) species for 3 weeks.
• Oral microbiota composition was analyzed before and after the dietary intervention.
• Salivary proteome analysis was performed to identify factors associated with LAB persistence.

Main Results:

• Cheese consumption caused transient changes in the oral microbiota.
• Lactic Acid Bacteria (LAB) transiently persisted in the oral cavity of one-third of the rats.
• Animals without LAB persistence showed an overrepresentation of salivary proteins related to oxidative stress response.

Conclusions:

• Fermented foods significantly shape oral microbiota diversity.
• Individual variations in salivary proteome may affect the oral microbiota's susceptibility to exogenous microorganisms like LAB.
• This study highlights the interplay between diet, salivary factors, and oral microbial ecology.