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Doctoral Thesis
DOI
10.11606/T.23.2014.tde-11092014-172928
Document
Author
Full name
Tatiana Yuriko Miyazima
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 2014
Supervisor
Committee
Nakamae, Atlas Edson Moleros (President)
Adde, Carlos Alberto
Foronda, Tatiana Guarnieri
Mayer, Marcia Pinto Alves
Saad, Susana Marta Isay
Title in Portuguese
Queijo minas frescal suplementado com probiótico para o controle de Candida sp. isolados da cavidade bucal de usuários de próteses totais - estudo duplo-cego randomizado
Keywords in Portuguese
Candida
Edentados
Probióticos
Prótese Total
Abstract in Portuguese
Os probióticos são organismos vivos que quando ingeridos em quantidades adequadas, conferem benefícios aos indivíduos. Um destes benefícios é a capacidade de inibir o crescimento de micro-organismos patogênicos como Candida. Para avaliar a redução ou inibição de Candida em usuários de próteses totais promovida pela ingestão de probióticos, foram recrutados 135 pacientes, dos quais 59 permaneceram até o final do período experimental de 8 semanas. A ingestão dos probióticos ocorreu através de sua incorporação em queijo minas frescal. Foram selecionados pacientes usuários de próteses totais, uni ou bimaxilares albergando Candida na cavidade bucal. As amostras foram coletadas através de um enxaguado bucal 1 semana antes do início do experimento e ao final do período experimental de 8 semanas. Foi determinado o número de UFC de Candida/ml da amostra. Os sujeitos da pesquisa (n=59) receberam embalagens com 20g de queijo minas frescal a cada 14 dias por 8 semanas consecutivas. Os participantes foram divididos aleatoriamente em três grupos, experimental 1 e 2, e controle. Os grupos experimentais receberam os queijos suplementados com probióticos, respectivamente, Lactobacillus acidophilus NCFM e Lactobacillus rhamnosus Lr-32, e o grupo controle recebeu o queijo sem suplementação probiótica. Os queijos possuíam semelhança quanto a aroma e cor. Além da quantificação de Candida, foram realizados testes para identificação das espécies e avaliação da atividade enzimática da fosfolipase e proteinase. Os resultados inferem que os probióticos L. acidophilus NCFM e L. rhamnosus Lr-32 suplementados em queijo minas frescal foram capazes de reduzir os níveis de Candida bucal, em pacientes usuários de próteses totais, após ingestão diária dos queijos por 8 semanas consecutivas. Antes e após 8 semanas do experimento, Candida albicans foi a espécie mais isolada dos pacientes nos três grupos avaliados. Não houve diferença significativa com relação à atividade enzimática da fosfolipase e proteinase, pelos isolados de Candida sp., antes e após 8 semanas de ingestão do queijo. Conclusão: os dados indicam que queijos contendo L. acidophilus NCFM ou L. rhamnosus Lr-32 tem o potencial de reduzir a colonização oral por Candida, sugerindo a sua utilização para reduzir o risco de candidoses da cavidade oral.
Title in English
Minas frescal cheese supplemented with probiotics for control of Candida sp. isolated from oral cavity of complete denture wearers - double-blind randomized trial
Keywords in English
Candida
Complete Denture
Edentulous
Probiotics
Abstract in English
Probiotics are living organisms which when ingested in adequate amounts confer benefits to individuals. One of these benefits is the ability to inhibit the growth of pathogenic microorganisms such as Candida. Reduction or inhibition of Candida isolated from complete denture wearers, uni or bimaxillary, was evaluated by ingestion of minas frescal cheese supplemented with probiotics. 135 patients were recruited, who 59 remained until the end of the experiment. The participants were patients in treatment at the Faculdade de Odontologia da Universidade de São Paulo. The samples were collected through a rinsed mouthwash at the base line and 8 weeks of experiment, before the installation of the new prosthesis. The samples were inoculated on Saubouraud agar dextrose with chloramphenicol plates, incubated for 24-48 hours, in order to quantify in colony-forming units per milliliter (CFU/mL) of Candida presents in the oral cavity of these patients. Subjects who presented fungus positive culture received packages containing 20g of minas frescal cheese every 14 days for 8 consecutive weeks. The participants were divided into three groups: two experimental and one control. The experimental groups received the cheeses supplemented with probiotics Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus Lr-32. The control group received the cheese without probiotic supplementation. The cheeses had similarity as flavoring and coloring. In addition to the quantification of Candida, tests for species identification, phospholipase and proteinase activities were carried out. The results infer that L. acidophilus NCFM and L. rhamnosus Lr-32 supplemented in minas frescal cheese were able to reduce the levels of oral Candida in complete denture wearers, after daily intake of cheeses for 8 weeks of the experiment. At baseline and after 8 weeks of the experiment Candida albicans was the most frequently isolated from denture wearers in all groups. Furthermore, no significant difference was observed in the phospholipase and proteinase activities by isolates of Candida sp., before and after 8 weeks of ingestion of cheese. Conclusion: The data indicate that L. acidophilus NCFM and L. rhamnosus Lr-32 has the potencial to reduce Candida colonization in oral cavity, suggesting its use for reducing the risk of oral candidiasis.
 
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Publishing Date
2014-10-14
 
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