The Effects of a Dairy Probiotic Product, Espar, on Salivary Calcium and Mutans Streptococci

• Main Authors: Hamidreza Poureslami (Author), Lida Pishbin (Author), Zahra Eslaminejad (Author), Fatemeh Jahani Moqadam (Author), Moshtagh Rashid Farokhi (Author)
• Format: Book
• Published: Tabriz University of Medical Sciences, 2013-08-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

Background and aims. Espar is a dairy product of probiotic nature that contains useful bacteria and high calcium content. The aim of this study was to analyze effects of daily consumption of Espar on the number of salivary mutans streptococci and the level of calcium content in a population of 15 to 17 year-old female students. Materials and methods. A double-blind randomized crossover study (n = 50) of healthy female adolescents was implemented in four stage intervals. The first and third stages were 'run-in' and 'wash-out' intervals. For the second and fourth stages, two weeks long in duration, the participants consumed 100 grams of Espar or 200 grams of plain yogurt. At the end of each stage, the number of salivary mutans streptococci and the level of calcium content were documented. Results. There was a statistically significant decrease in the number of salivary mutans streptococci subsequent to Espar consumption when compared to ordinary yogurt (p < 0.01). Additionally, salivary calcium content increased significantly subsequent to the consumption of Espar and yogurt. However, Espar yielded a higher level of significant increase in salivary calcium when compared to plain yogurt (p < 0.01). Conclusion. This study found that daily consumption of Espar increased the salivary calcium level while decreasing mutans streptococci of the saliva.

Item Description

10.5681/joddd.2013.023
2008-210X
2008-2118