Probiotic potential of daily consumption of homemade curd on dental plaque among schoolchildren: A randomized controlled trial

Abstract

Background: Probiotics are live microorganisms having the potential to convert a dysbiotic bacterial environment into a healthy one. Aim: The aim of the study was to assess the probiotic potential of homemade curd on the quantity and quality of dental plaque among schoolchildren. Materials and Methods: This was a randomized controlled trial. A total of 30 schoolchildren were enrolled in this study, 15 participants in each group. The participants in the intervention group were provided with one cup of freshly prepared homemade curd for a period of 30 days. An evaluation was done at baseline, after 30 days, and after a washout period of 14 days which involved both quantitative and qualitative (Streptococcus mutans, Lactobacilli, and anaerobic bacterial counts in colony-forming units [CFUs]/ml) analysis of dental plaque. Results: A statistically significant difference was not observed for quantitative changes in mean plaque score among the interventional and control groups at various stages of evaluation. Qualitative analysis after 30 days yielded a significant reduction in the number of microbial CFUs of S. mutans ([208 (126.5, 268)] vs. [132 (94.5, 156.5)] P < 0.001), lactobacillus ([3 (1, 5)] vs. [2 (1, 2)] P < 0.001), and anaerobic bacteria ([232 (165, 251)] vs. [190 (127.5, 237.5)] P < 0.001) among the intervention group. Gradual recolonization of microorganism was observed following the cessation of curds. Conclusion: This study concludes that homemade curds have a probiotic effect on both aerobic and anaerobic organisms of dental plaque. However, statistically significant changes were not observed for quantitative analysis of dental plaque.

Keywords

• dental plaque
• homemade curd
• lactobacillus acidophilus
• probiotic potential
• probiotics
• streptococcus mutans