Effect of lacteal products containing probiotic in the progression of tooth decay around orthodontic brackets.

• Autores: Thayse Caroline de Abreu Brandi, Amanda Nunes Monteiro, Hugo Leandro Azevedo Silva, Adriano Gomes Cruz, Lucianne Cople Maia, Matheus-Melo Pithon
• Localización: International journal of interdisciplinary dentistry, ISSN-e 2452-5588, ISSN 2452-5596, Vol. 17, Nº. 1, 2024, págs. 15-18
• Idioma: inglés
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  • ABSTRACT: Objective: To evaluate the progression of caries around orthodontic brackets after the enamel has been exposed to lacteal products containing probiotics. Methods: Orthodontic brackets were bonded to the enamel surfaces. The test specimens were randomly divided into six groups: G1-negative control; G2-positive control, exposed to culture environment only (without microorganisms); G3-exposed to the cariogenic environment and the fermented cow’s milk without probiotic; G4-exposed to the cariogenic environment and fermented cow’s milk with probiotic; G5-exposed to the cariogenic environment and yogurt without probiotic; and G6-exposed to the cariogenic environment and yogurt with probiotic. The groups were placed in brain heart infusion medium, supplemented with 2% sucrose and with 1x106 cells/ml of Streptococcus mutans and Streptococcus salivarius (ATCC). The Shapiro-Wilk, Levene, Student t, Kruskal-Wallis, and Mann-Whitney tests were used. Results: all groups exposed to the ATCC strains showed lower final microhardness, compared to the negative control (p<0.05). The interventions with fermented milk and yogurt (fermented milk + probiotic) did not differentiate in relation to the positive control, nor in relation to the groups treated with milk and milk + probiotic (p>0.05). Conclusions: Lacteal products are not able to prevent the progression of caries around orthodontic brackets.