In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention.

IF 1.7 Q4 MICROBIOLOGY

Iranian Journal of Microbiology Pub Date : 2025-06-01 DOI:10.18502/ijm.v17i3.18825

Sara Jafarirad, Leila Nateghi, Masoumeh Moslemi, Kian Pahlevan Afshari, Ali Ahmadi Hassan Abad, Kianoush Khosravi-Darani

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Abstract

Background and objectives: Probiotic yogurts enriched with Lactobacillus paracasei (L. paracasei), protein hydrolysates derived from Sargassum angustifolium macroalgae (SAPH), and encapsulated SAPH were formulated to inhibit Streptococcus mutans (S. mutans), the primary bacterium responsible for dental caries.

Materials and methods: The yogurt samples were evaluated for physicochemical, microbiological, and sensory characteristics.

Results: On day 21, the yogurt supplemented with L. paracasei demonstrated the greatest titratable acidity (97.35°D), the lowest pH value (4.24), reduced syneresis, and enhanced antioxidant, antihypertensive, and rheological properties. In terms of antibacterial activity, the lowest S. mutans count was detected in formulations containing free SAPH, either alone or in combination with L. paracasei. Conversely, yogurts formulated with encapsulated SAPH exhibited higher survival rates of both L. paracasei and S. mutans compared to those containing the free form of SAPH.

Conclusion: The findings indicated that although the probiotic yogurt containing free SAPH was more effective in reducing S. mutans levels within the yogurt matrix, the encapsulated form achieved an acceptable level of antibacterial activity while contributing to improved sensory acceptance.

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副干酪乳杆菌和马尾藻蛋白水解物强化益生菌酸奶对变形链球菌的体外抑制作用：一种预防蛀牙的功能性酸奶。

背景和目的：制备了富含副干酪乳杆菌（L. paracasei）、马尾藻（Sargassum angustifolium macroalgae， SAPH）蛋白水解物和包封SAPH的益生菌酸奶，以抑制导致龋齿的主要细菌变形链球菌（S. mutans）。材料和方法：对酸奶样品进行理化、微生物学和感官特性评价。结果：第21天，添加副干酪乳杆菌的酸奶可滴定酸度最高（97.35°D）， pH值最低（4.24），协同作用降低，抗氧化、降压和流变学性能增强。在抗菌活性方面，在含有游离SAPH的配方中检测到的变形链球菌数量最低，无论是单独使用还是与副干酪乳杆菌联合使用。相反，与含有游离形式SAPH的酸奶相比，含有封装SAPH的酸奶显示出更高的副干酪乳杆菌和变形链球菌的存活率。结论：研究结果表明，尽管含有游离SAPH的益生菌酸奶在降低酸奶基质中的变形链球菌水平方面更有效，但封装形式达到了可接受的抗菌活性水平，同时有助于提高感官接受度。

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来源期刊

Iranian Journal of Microbiology MICROBIOLOGY-

CiteScore

2.40

自引率

7.10%

发文量

审稿时长

12 weeks

期刊介绍： The Iranian Journal of Microbiology (IJM) is an international, multi-disciplinary, peer-reviewed journal that provides rapid publication of the most advanced scientific research in the areas of basic and applied research on bacteria and other micro-organisms, including bacteria, viruses, yeasts, fungi, microalgae, and protozoa concerning the development of tools for diagnosis and disease control, epidemiology, antimicrobial agents, clinical microbiology, immunology, Genetics, Genomics and Molecular Biology. Contributions may be in the form of original research papers, review articles, short communications, case reports, technical reports, and letters to the Editor. Research findings must be novel and the original data must be available for review by the Editors, if necessary. Studies that are preliminary, of weak originality or merely descriptive as well as negative results are not appropriate for the journal. Papers considered for publication must be unpublished work (except in an abstract form) that is not under consideration for publication anywhere else, and all co-authors should have agreed to the submission. Manuscripts should be written in English.