益生菌纤维对牙损伤的潜在影响:系统性审查
Constanza E Fernández1, Catalina Maturana-Valenzuela1, Nicol Rojas-Castillo1
1Cariology Unit, Department Oral Rehabilitation, Faculty Health Sciences, University of Talca, Talca, Chile.
Journal of the science of food and agriculture
|January 15, 2025
概括
某些食纤维可以通过影响口腔细菌和pH来减少牙. 需要进一步的临床研究来证实这些益生菌对口腔健康的影响.
科学领域:
- 口腔健康研究 口腔健康研究
- 微生物学 微生物学
- 饮食科学 饮食科学
背景情况:
- 食纤维对肠道微生物群的影响是已知的,但它们对口腔健康的影响,特别是牙虫,尚不清楚.
- 牙损是一个重要的全球健康问题,受口腔细菌和pH水平的影响.
研究的目的:
- 系统地审查有关食纤维 (包括益生菌) 对牙的潜在影响的现有文献.
- 综合关于特定的食纤维如何影响口腔生物膜,唾液和牙健康的发现.
主要方法:
- 在四个数据库中进行了系统审查,选了962个标题.
- 包括20项研究,其中13项是体外研究. 分析的益生菌物质包括FOS,GOS,胰岛素,pectin等.
- 结果在生物膜,唾液和牙水平上进行了评估,重点是pH值变化.
主要成果:
- 15项研究 (75%) 报告了益生菌纤维在限制细菌生长或粘附方面的潜在益处.
- 只有两项研究 (10%) 观察到pH值增加,这表明pH值调节的直接影响有限.
- 证据的质量被评为中等.
结论:
- 某些食纤维显示出通过调节口腔生物膜和pH来限制牙的发展的潜力.
- 进一步的临床研究是必要的,以验证食纤维对牙损伤的保护作用.
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