Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.

Autores
Ahumada, María del Carmen; Bru Chauve, Elena Magdalena; Colloca, María Eugenia; López, María Elena; Nader, Maria Elena Fatima
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactobacilli were considered the prime cariogenic microorganisms until phylogenetic related bacteria, mutans streptococci, were associated with caries. Today, lactobacilli are still considered a factor in determining the predisposition to develop cavities. As a first step in colonization, microorganisms adhere to oral tissues. Based on this fact, the purpose of our study was to determine if there was a statistical association or difference related to the state of oral health with the surface characteristics of lactobacilli. Patients were classified as caries-free and caries-active. Interviews were performed to establish the nutritional and oral hygiene habits. The previously reported characteristics of isolated lactobacilli's quantification and association to dental tissues were determined. Although the nutritional habits for caries-free and caries-active patients were similar, the patients' oral hygiene and dental care determined differences in risk indices. The number of lactobacilli was statistically lower in saliva of subjects with good oral health. Certain species of lactobacilli could not be associated to specific areas of the mouth, although some species could be localized. Lactobacilli from caries active (CA) subjects showed a greater ability to adhere to hydrophobic substances, had a greater salt agglutination property, and showed lower production of inhibitory substances. Lactobacilli from caries free (CF) subjects were better able to inhibit oral, potentially pathogenic, microorganisms. These studies prove that preliminary differences between oral lactobacilli in CF and CA patients exist. Non-specific and specific adhesion mechanisms in bacteria should be further demonstrated.
Fil: Ahumada, María del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Colloca, María Eugenia. Universidad Nacional de Tucumán. Facultad de Odontología; Argentina
Fil: López, María Elena. Universidad Nacional de Tucumán. Facultad de Odontología; Argentina
Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Lactobacilli
Adhesion
Properties
Oral Health
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/58646
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.Ahumada, María del CarmenBru Chauve, Elena MagdalenaColloca, María EugeniaLópez, María ElenaNader, Maria Elena FatimaLactobacilliAdhesionPropertiesOral Healthhttps://purl.org/becyt/ford/3.3https://purl.org/becyt/ford/3Lactobacilli were considered the prime cariogenic microorganisms until phylogenetic related bacteria, mutans streptococci, were associated with caries. Today, lactobacilli are still considered a factor in determining the predisposition to develop cavities. As a first step in colonization, microorganisms adhere to oral tissues. Based on this fact, the purpose of our study was to determine if there was a statistical association or difference related to the state of oral health with the surface characteristics of lactobacilli. Patients were classified as caries-free and caries-active. Interviews were performed to establish the nutritional and oral hygiene habits. The previously reported characteristics of isolated lactobacilli's quantification and association to dental tissues were determined. Although the nutritional habits for caries-free and caries-active patients were similar, the patients' oral hygiene and dental care determined differences in risk indices. The number of lactobacilli was statistically lower in saliva of subjects with good oral health. Certain species of lactobacilli could not be associated to specific areas of the mouth, although some species could be localized. Lactobacilli from caries active (CA) subjects showed a greater ability to adhere to hydrophobic substances, had a greater salt agglutination property, and showed lower production of inhibitory substances. Lactobacilli from caries free (CF) subjects were better able to inhibit oral, potentially pathogenic, microorganisms. These studies prove that preliminary differences between oral lactobacilli in CF and CA patients exist. Non-specific and specific adhesion mechanisms in bacteria should be further demonstrated.Fil: Ahumada, María del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Colloca, María Eugenia. Universidad Nacional de Tucumán. Facultad de Odontología; ArgentinaFil: López, María Elena. Universidad Nacional de Tucumán. Facultad de Odontología; ArgentinaFil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaJ-stage2003-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58646Ahumada, María del Carmen; Bru Chauve, Elena Magdalena; Colloca, María Eugenia; López, María Elena; Nader, Maria Elena Fatima; Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.; J-stage; Journal Of Oral Science; 45; 1; 3-2003; 1-91343-49341880-4926CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.2334/josnusd.45.1info:eu-repo/semantics/altIdentifier/url/https://www.jstage.jst.go.jp/article/josnusd1998/45/1/45_1_1/_articleinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:03:36Zoai:ri.conicet.gov.ar:11336/58646instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-22 11:03:36.8CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
title Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
spellingShingle Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
Ahumada, María del Carmen
Lactobacilli
Adhesion
Properties
Oral Health
title_short Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
title_full Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
title_fullStr Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
title_full_unstemmed Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
title_sort Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.
dc.creator.none.fl_str_mv Ahumada, María del Carmen
Bru Chauve, Elena Magdalena
Colloca, María Eugenia
López, María Elena
Nader, Maria Elena Fatima
author Ahumada, María del Carmen
author_facet Ahumada, María del Carmen
Bru Chauve, Elena Magdalena
Colloca, María Eugenia
López, María Elena
Nader, Maria Elena Fatima
author_role author
author2 Bru Chauve, Elena Magdalena
Colloca, María Eugenia
López, María Elena
Nader, Maria Elena Fatima
author2_role author
author
author
author
dc.subject.none.fl_str_mv Lactobacilli
Adhesion
Properties
Oral Health
topic Lactobacilli
Adhesion
Properties
Oral Health
purl_subject.fl_str_mv https://purl.org/becyt/ford/3.3
https://purl.org/becyt/ford/3
dc.description.none.fl_txt_mv Lactobacilli were considered the prime cariogenic microorganisms until phylogenetic related bacteria, mutans streptococci, were associated with caries. Today, lactobacilli are still considered a factor in determining the predisposition to develop cavities. As a first step in colonization, microorganisms adhere to oral tissues. Based on this fact, the purpose of our study was to determine if there was a statistical association or difference related to the state of oral health with the surface characteristics of lactobacilli. Patients were classified as caries-free and caries-active. Interviews were performed to establish the nutritional and oral hygiene habits. The previously reported characteristics of isolated lactobacilli's quantification and association to dental tissues were determined. Although the nutritional habits for caries-free and caries-active patients were similar, the patients' oral hygiene and dental care determined differences in risk indices. The number of lactobacilli was statistically lower in saliva of subjects with good oral health. Certain species of lactobacilli could not be associated to specific areas of the mouth, although some species could be localized. Lactobacilli from caries active (CA) subjects showed a greater ability to adhere to hydrophobic substances, had a greater salt agglutination property, and showed lower production of inhibitory substances. Lactobacilli from caries free (CF) subjects were better able to inhibit oral, potentially pathogenic, microorganisms. These studies prove that preliminary differences between oral lactobacilli in CF and CA patients exist. Non-specific and specific adhesion mechanisms in bacteria should be further demonstrated.
Fil: Ahumada, María del Carmen. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Bru Chauve, Elena Magdalena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Colloca, María Eugenia. Universidad Nacional de Tucumán. Facultad de Odontología; Argentina
Fil: López, María Elena. Universidad Nacional de Tucumán. Facultad de Odontología; Argentina
Fil: Nader, Maria Elena Fatima. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Lactobacilli were considered the prime cariogenic microorganisms until phylogenetic related bacteria, mutans streptococci, were associated with caries. Today, lactobacilli are still considered a factor in determining the predisposition to develop cavities. As a first step in colonization, microorganisms adhere to oral tissues. Based on this fact, the purpose of our study was to determine if there was a statistical association or difference related to the state of oral health with the surface characteristics of lactobacilli. Patients were classified as caries-free and caries-active. Interviews were performed to establish the nutritional and oral hygiene habits. The previously reported characteristics of isolated lactobacilli's quantification and association to dental tissues were determined. Although the nutritional habits for caries-free and caries-active patients were similar, the patients' oral hygiene and dental care determined differences in risk indices. The number of lactobacilli was statistically lower in saliva of subjects with good oral health. Certain species of lactobacilli could not be associated to specific areas of the mouth, although some species could be localized. Lactobacilli from caries active (CA) subjects showed a greater ability to adhere to hydrophobic substances, had a greater salt agglutination property, and showed lower production of inhibitory substances. Lactobacilli from caries free (CF) subjects were better able to inhibit oral, potentially pathogenic, microorganisms. These studies prove that preliminary differences between oral lactobacilli in CF and CA patients exist. Non-specific and specific adhesion mechanisms in bacteria should be further demonstrated.
publishDate 2003
dc.date.none.fl_str_mv 2003-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/58646
Ahumada, María del Carmen; Bru Chauve, Elena Magdalena; Colloca, María Eugenia; López, María Elena; Nader, Maria Elena Fatima; Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.; J-stage; Journal Of Oral Science; 45; 1; 3-2003; 1-9
1343-4934
1880-4926
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58646
identifier_str_mv Ahumada, María del Carmen; Bru Chauve, Elena Magdalena; Colloca, María Eugenia; López, María Elena; Nader, Maria Elena Fatima; Evaluation and comparison of lactobacilli characteristics in the mouths of patients with or without cavities.; J-stage; Journal Of Oral Science; 45; 1; 3-2003; 1-9
1343-4934
1880-4926
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.2334/josnusd.45.1
info:eu-repo/semantics/altIdentifier/url/https://www.jstage.jst.go.jp/article/josnusd1998/45/1/45_1_1/_article
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv J-stage
publisher.none.fl_str_mv J-stage
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 12.982451

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