Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach
Abstract Background The oral ecosystem conditions dental health, and is known to be positively modified by oral hygiene which cannot always be performed between meals, especially outside home. It is therefore important to identify the practices to be adopted to influence the oral environment in an a...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
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BMC
2022-07-01
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| Series: | Journal of Translational Medicine |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s12967-022-03506-4 |
| _version_ | 1828191807440158720 |
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| author | Erna Cecilia Lorenzini Barbara Lazzari Gianluca Martino Tartaglia Giampietro Farronato Valentina Lanteri Sara Botti Filippo Biscarini Paolo Cozzi Alessandra Stella |
| author_facet | Erna Cecilia Lorenzini Barbara Lazzari Gianluca Martino Tartaglia Giampietro Farronato Valentina Lanteri Sara Botti Filippo Biscarini Paolo Cozzi Alessandra Stella |
| author_sort | Erna Cecilia Lorenzini |
| collection | DOAJ |
| description | Abstract Background The oral ecosystem conditions dental health, and is known to be positively modified by oral hygiene which cannot always be performed between meals, especially outside home. It is therefore important to identify the practices to be adopted to influence the oral environment in an anticariogenic direction. Milk and cheese are considered functional foods and have a role on oral health. There are several mechanisms by which cheese exerts its beneficial effects on teeth. The aim of the present study was to examine whether short term consumption of hard cheese would affect the oral pH and microbial flora of healthy adults modifying ecological oral environment. The Next Generation Sequencing (NGS) approach was applied to study the effect of Italian Grana Padano (GP), as a prototype of typical hard cheese, on the oral microbiota composition. Finally, we explored Streptococcus mutans/sanguinis ratio as a marker of protective biofilm composition. Methods Nine oral-healthy adults were instructed to eat 25 gr of GP cheese for 5 consecutive days. Three time points were chosen for supragingival samples collection and pH measurement. 16S rRNA-gene sequences were obtained both from oral samples and GP cheese using the MiSeq platform and analyzed against the expanded Human Oral Microbiome Database (eHOMD). ProgPerm was used to perform statistical analyses to investigate strain differential representation after cheese consumption. Results Taxonomic analyses of the oral microbiota revealed that Firmicutes was the most abundant phylum, followed by Proteobacteria and Actinobacteria. GP cheese significantly modifies oral pH, causing a shift toward basic conditions which are kept for a few hours. The Streptococcus mutans/Streptococcus sanguinis ratio lowers in the last observed timepoint. Conclusion Our results reveal that a portion of GP cheese eaten after dinner provides important micronutrients (i.e. calcium, vitamins and some aminoacids such as arginine) and changes oral pH toward basic conditions, resulting in a light modification of the oral microbiome towards the reduction of the overall amount of acidophilic bacteria. Furthermore, the S. mutans/S. sanguinis ratio is reduced, contributing to obtain a more protecting environment towards caries establishment and evolution. |
| first_indexed | 2024-04-12T08:45:09Z |
| format | Article |
| id | doaj.art-82968a0229624ca4af50e62960556592 |
| institution | Directory Open Access Journal |
| issn | 1479-5876 |
| language | English |
| last_indexed | 2024-04-12T08:45:09Z |
| publishDate | 2022-07-01 |
| publisher | BMC |
| record_format | Article |
| series | Journal of Translational Medicine |
| spelling | doaj.art-82968a0229624ca4af50e629605565922022-12-22T03:39:43ZengBMCJournal of Translational Medicine1479-58762022-07-0120111410.1186/s12967-022-03506-4Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approachErna Cecilia Lorenzini0Barbara Lazzari1Gianluca Martino Tartaglia2Giampietro Farronato3Valentina Lanteri4Sara Botti5Filippo Biscarini6Paolo Cozzi7Alessandra Stella8Department of Biomedical Science for Health, University of MilanInstitute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR)Department of Biomedical, Surgical and Dental Sciences, School of Dentistry, University of MilanDepartment of Biomedical, Surgical and Dental Sciences, School of Dentistry, University of MilanDepartment of Biomedical, Surgical and Dental Sciences, School of Dentistry, University of MilanParco Tecnologico PadanoInstitute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR)Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR)Institute of Agricultural Biology and Biotechnology, Consiglio Nazionale delle Ricerche (CNR)Abstract Background The oral ecosystem conditions dental health, and is known to be positively modified by oral hygiene which cannot always be performed between meals, especially outside home. It is therefore important to identify the practices to be adopted to influence the oral environment in an anticariogenic direction. Milk and cheese are considered functional foods and have a role on oral health. There are several mechanisms by which cheese exerts its beneficial effects on teeth. The aim of the present study was to examine whether short term consumption of hard cheese would affect the oral pH and microbial flora of healthy adults modifying ecological oral environment. The Next Generation Sequencing (NGS) approach was applied to study the effect of Italian Grana Padano (GP), as a prototype of typical hard cheese, on the oral microbiota composition. Finally, we explored Streptococcus mutans/sanguinis ratio as a marker of protective biofilm composition. Methods Nine oral-healthy adults were instructed to eat 25 gr of GP cheese for 5 consecutive days. Three time points were chosen for supragingival samples collection and pH measurement. 16S rRNA-gene sequences were obtained both from oral samples and GP cheese using the MiSeq platform and analyzed against the expanded Human Oral Microbiome Database (eHOMD). ProgPerm was used to perform statistical analyses to investigate strain differential representation after cheese consumption. Results Taxonomic analyses of the oral microbiota revealed that Firmicutes was the most abundant phylum, followed by Proteobacteria and Actinobacteria. GP cheese significantly modifies oral pH, causing a shift toward basic conditions which are kept for a few hours. The Streptococcus mutans/Streptococcus sanguinis ratio lowers in the last observed timepoint. Conclusion Our results reveal that a portion of GP cheese eaten after dinner provides important micronutrients (i.e. calcium, vitamins and some aminoacids such as arginine) and changes oral pH toward basic conditions, resulting in a light modification of the oral microbiome towards the reduction of the overall amount of acidophilic bacteria. Furthermore, the S. mutans/S. sanguinis ratio is reduced, contributing to obtain a more protecting environment towards caries establishment and evolution.https://doi.org/10.1186/s12967-022-03506-4pHOral microbiota16S rRNA metabarcodingNext generation sequencingDental cariesPeriodontitis |
| spellingShingle | Erna Cecilia Lorenzini Barbara Lazzari Gianluca Martino Tartaglia Giampietro Farronato Valentina Lanteri Sara Botti Filippo Biscarini Paolo Cozzi Alessandra Stella Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach Journal of Translational Medicine pH Oral microbiota 16S rRNA metabarcoding Next generation sequencing Dental caries Periodontitis |
| title | Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach |
| title_full | Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach |
| title_fullStr | Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach |
| title_full_unstemmed | Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach |
| title_short | Oral ecological environment modifications by hard-cheese: from pH to microbiome: a prospective cohort study based on 16S rRNA metabarcoding approach |
| title_sort | oral ecological environment modifications by hard cheese from ph to microbiome a prospective cohort study based on 16s rrna metabarcoding approach |
| topic | pH Oral microbiota 16S rRNA metabarcoding Next generation sequencing Dental caries Periodontitis |
| url | https://doi.org/10.1186/s12967-022-03506-4 |
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