The short-term impact of probiotic consumption on the oral cavity microbiome

Autor:	Dassi, Erik, Ferretti, Pamela, Covello, Giuseppina, Speccher, Alessandra, Migazzi, Alice, Bosco, Bartolomeo, Rajashekar, Bodike, Zarbo, Calogero, Ballabio, Claudio, Rossetto, Daniele, Maino, Eleonora, Corradi, Eloina, Costa, Federica, Precazzini, Francesca, Rashid, Harun Or, Nicolussi, Manuel, Bolzan, Mattia, Demozzi, Michele, Olivieri, Michele, Zordan, Nicole, Pedron, Renato, Manara, Serena, Rezvan, Setareh, Naik, Sindhu Narasimha, Khaghani, Solmaz, Masella, Stefania, Perli, Thomas, Pierini, Virginia, Bertorelli, Roberto, Denti, Michela A., De Sanctis, Veronica, Tett, Adrian, Segata, Nicola
Jazyk:	angličtina
Rok vydání:	2018
Předmět:	Male 0301 basic medicine Saliva Time Factors Multidisciplinary Microbiology Metagenomics lcsh:Medicine Biology Oral cavity Article law.invention Young Adult 03 medical and health sciences Probiotic law RNA Ribosomal 16S Lactobacillus medicine Humans Longitudinal Studies Microbiome Food science lcsh:Science Mouth Multidisciplinary Microbiota Probiotics lcsh:R Healthy subjects Biodiversity biology.organism_classification medicine.disease Healthy Volunteers 030104 developmental biology Female lcsh:Q Oral Microbiome Dysbiosis
Zdroj:	Scientific Reports, Vol 8, Iss 1, Pp 1-8 (2018) Scientific Reports
ISSN:	2045-2322
DOI:	10.1038/s41598-018-28491-x
Popis:	The dysbiosis of the oral microbiome is associated with both localized and systemic diseases. Modulating the resident microbial communities by the dietary consumption of probiotics has become an appealing means to promote host health by either restoring host-microbe balance or preventing dysbiosis. Most probiotics strategies target the intestinal microbiome, but little is known about their impact on the oral microbiome. We analyzed here the saliva microbiome from 21 volunteers, longitudinally collected before, during, and after consumption of a commercial probiotic and a standard yoghurt using 16S amplicon sequencing. The alpha diversity of the saliva microbiome had a statistically significant increase (P-value = 0.0011) in one of the groups that consumed the probiotic. The overall structure of the microbiome was however not significantly impacted by the probiotic, although oligotyping analysis revealed that both Streptococci and Lactobacilli present in the probiotic product persisted in the saliva microbiome. In contrast, non-probiotic yoghurt consumption had a lesser impact on the overall diversity and Lactobacillus and Streptococcus persistence. Our results suggest that consumption of commercial probiotics in healthy subjects increase the overall diversity of the oral cavity microbiome in the short term, but such dietary interventions are not able to substantially modify the structure of the microbiome.
Databáze:	OpenAIRE
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