Gingivitis
Conditions
Keywords
Bifidobacterium, Gingivitis, Gingival crevicular fluid, Interleukin-1beta, Probiotics
Brief summary
The aim of this study was to evaluate the effects of probiotic yoghurt on the development of gingival inflammation. Fifty-one periodontally healthy individuals were given standard oral hygiene instructions and randomly divided into two groups. The test group subjects (n=26) consumed probiotic yoghurt containing Bifidobacterium animalis subsp. lactis and the control subjects (n=25) natural yoghurt for 28 days. Following yoghurt consumption, mechanical plaque control was interrupted for the next 5 days in both groups. Gingival crevicular fluid (GCF) samples and clinical data (consisted of plaque and gingival indices, probing depth, bleeding on probing) were collected at baseline, after 28 and 33 days. Interleukin-1β levels were determined in GCF by ELISA.
Detailed description
Probiotics are viable bacteria with scientifically confirmed health benefits for gastrointestinal system. However, there is paucity of information on its impact in periodontal disease. The aim of this study was to evaluate the effects of probiotic yoghurt on the development of gingival inflammation. Fifty-one periodontally healthy individuals were given standard oral hygiene instructions and randomly divided into two groups. The test group subjects (n=26) consumed probiotic yoghurt containing Bifidobacterium animalis subsp. lactis and the control subjects (n=25) natural yoghurt for 28 days. Following yoghurt consumption, mechanical plaque control was interrupted for the next 5 days in both groups. Gingival crevicular fluid (GCF) samples and clinical data (consisted of plaque and gingival indices, probing depth, bleeding on probing) were collected at baseline, after 28 and 33 days. Interleukin-1β levels were determined in GCF by ELISA.
Interventions
DIETARY_SUPPLEMENTProbiotic Yoghurt
Probiotic yoghurt consumption
DIETARY_SUPPLEMENTNatural Yoghurt
Natural yoghurt consumption
Sponsors
Marmara University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
PREVENTION
Masking
SINGLE (Investigator)
Eligibility
Sex/Gender
ALL
Age
16 Years to 26 Years
Healthy volunteers
Yes
Inclusion criteria
* No or minimal clinical signs of gingival inflammation * Gingival Index ≤ 1 * No probing depth (Probing depth \> 3 mm) * No approximal attachment loss \> 2 mm * Non smokers
Exclusion criteria
* Systemic diseases * Antibiotics and anti-inflammatory drugs within 3 months before the study * Untreated caries lesions or local retention factors * Mouth-breathing * Allergies * Previous probiotic supplements in diet
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Bleeding on probing | 33 days after yoghurt consumption | Bleeding on probing is defined as presence of bleeding from gingival sulcus during the probing of this area via periodontal probe. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Gingival Index | 33 days after yoghurt consumption | Each of the buccal, mesial, lingual and distal surfaces of the gingival tissues is given a score of 0-3. (0 = Normal gingiva. 1 = Mild inflammation - slight change in color, slight edema. No bleeding on probing. 2. Moderate inflammation - redness, edema and glazing. Bleeding on probing. 3. Severe inflammation -marked redness and edema.) |
| Plaque Index | 33 days after yoghurt consumption | Each of the four surfaces of the teeth (buccal, lingual, mesial and distal) is given a score from 0-3. (0 = No plaque in the gingival area. 1 = A film of plaque adhering to the free gingival margin and adjacent area of the tooth. The plaque may only be recognized by running a probe across the tooth surface. 2 = Moderate accumulation of soft deposits within the gingival pocket, on the gingival margin and/or adjacent tooth surface, which can be seen by the naked eye. 3 = Abundance of soft matter within the gingival pocket and/or on the gingival margin and adjacent tooth surface. Tendency to spontaneous bleeding.) |
Other
| Measure | Time frame | Description |
|---|---|---|
| Probing Depth | 33 days after yoghurt consumption | Probing depth is defined as the distance from the free gingival margin to the bottom of the periodontal pocket. |
| Gingival crevicular fluid Interleukin-1beta levels | 33 days after yoghurt consumption | — |
Countries
Turkey (Türkiye)
Outcome results
None listed