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Food Funct

Title:		"Lactobacillus paracasei ET-22 and derived postbiotics reduce halitosis and modulate oral microbiome dysregulation - a randomized, double-blind placebo-controlled clinical trial"
Author(s):		Wuri G; Liu F; Sun Z; Fang B; Zhao W; Hung WL; Liu WH; Zhang X; Wang R; Wu F; Zhao L; Zhang M;
Address:		"School of Food and Health, Beijing Technology and Business University, Beijing 100024, China. zhangming@th.btbu.edu.cn. Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010100, China. Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010100, China. Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China. Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Beijing Laboratory of Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China"
Journal Title:		Food Funct
Year:		2023
Volume:		20230814
Issue:		16
Page Number:		7335 - 7346
DOI:		10.1039/d3fo02271d
ISSN/ISBN:		2042-650X (Electronic) 2042-6496 (Linking)
Abstract:		"Oral microbial dysbiosis is the primary etiologic factor for halitosis and may be the critical preventive target for halitosis. This study included randomized controlled trials (RCTs) assessing the effects of Lactobacillus paracasei ET-22 live and heat-killed bacteria on halitosis and the related oral microbiome. 68 halitosis subjects were divided into placebo, ET-22 live (ET-22.L) and ET-22 heat-killed (ET-22.HK) groups. Subjects took different lozenges three times a day for 4 weeks and underwent saliva collection and assessment of breath volatile sulfur compound (VSC) levels at the beginning and end of the intervention. Salivary volatile organic compounds were measured using HS-SPME-GC/MS, and the microbiome profile was determined by 16S rRNA gene amplicon sequencing. A positive decrease in breath volatile sulfur compound (VSC) levels was observed in the means of both ET-22.L and ET-22.HK groups after 4 weeks of intervention, being more marked in the ET-22.L group (p = 0.0148). Moreover, ET-22.L and ET-22.HK intervention remarkably changed the composition of total salivary volatile organic compounds (VOCs) and aroma-active VOCs. Key undesirable VOCs, such as indole, pyridine, nonanoic acid, benzothiazole, and valeric acid, were significantly reduced. Meanwhile, ET-22.L or ET-22.HK also altered the taxonomic composition of the salivary microbiome. The halitosis pathogens Rothia and Streptococcus were significantly reduced in the ET-22.HK group and the pathogenic Solobacterium and Peptostreptococcus were significantly inhibited in the ET-22.L group. Collectively, our study suggests that both ET-22.L and ET-22.HK can significantly inhibit the production of undesirable odor compounds in subjects with halitosis, which may be related to the changes of the oral microbiome"
Keywords:		Humans Double-Blind Method *Halitosis/drug therapy/microbiology *Lacticaseibacillus paracasei *Microbiota Randomized Controlled Trials as Topic Sulfur Sulfur Compounds *Volatile Organic Compounds;
Notes:		"MedlineWuri, Guna Liu, Fudong Sun, Zhe Fang, Bing Zhao, Wen Hung, Wei-Lian Liu, Wei-Hsien Zhang, Xiaoxu Wang, Ran Wu, Fang Zhao, Liang Zhang, Ming eng Randomized Controlled Trial England 2023/07/26 Food Funct. 2023 Aug 14; 14(16):7335-7346. doi: 10.1039/d3fo02271d"