Resumen de Effect of lacteal products containing probiotic in the progression of tooth decay around orthodontic brackets.
Thayse Caroline de Abreu Brandi, Amanda Nunes Monteiro, Hugo Leandro Azevedo Silva, Adriano Gomes Cruz, Lucianne Cople Maia, Matheus-Melo Pithon
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.
