Abstract
[Objective] To investigate the effects of composite probiotic tablet candy containing Lacticaseibacillus rhamnosus CCFM 1070 and Ligilactobacillus salivarius CCFM 1215 on Streptococcus mutans levels and the microbial community structure in children with early childhood caries (ECC). [Methods] Forty-three ECC patients are randomly assigned to either a probiotic group (n=21) or a placebo group (n=22). Following standard dental treatment, a 4-week intervention is administered. Quantitative PCR (qPCR) and 16S rRNA sequencing are used to systematically analyze microbial dynamics in saliva and dental plaque at baseline (Day 0) and post-intervention (Day 28). [Results] Following the intervention, the levels of S. mutans in saliva and dental plaque of the probiotic group significantly decrease from 0.78 and 0.97 lg (DNA copies/ng) to 0.71 lg (DNA copies/ng) (P<0.01) and 0.90 lg (DNA copies/ng) (P<0.05), with a greater reduction than the placebo group. Probiotic intervention significantly decreases the relative abundance of cariogenic genera like Streptococcus and increases that of commensal genera like Fusobacterium. This effectively improves the oral microbial structure and microbial richness in 引用格式：喻喜华，王一，李刘若兰，等. 复合益生菌压片糖果调节口腔微生态改善早期儿童龋齿效果研究 [J]. 食品与机械，2025，41（8）：118-125. Citation:YU Xihua, WANG Yi, LI Liuruolan, et al. Effect of composite probiotic tablet candy on oral microbiome in early childhood caries[J]. Food & Machinery, 2025, 41(8):118-125. ECC patients, promoting oral health. [Conclusion] The findings demonstrate that composite probiotic tablet candy can ameliorate caries progression by inhibiting cariogenic pathogens and enriching oral commensals to remodel oral microbial homeostasis.
Publication Date
9-25-2025
First Page
118
Last Page
125
DOI
10.13652/j.spjx.1003.5788.2025.80607
Recommended Citation
Xihua, YU; Yi, WANG; Liuruolan, LI; Yu, REN; Shumao, CUI; and Xianyin, XU
(2025)
"Effect of composite probiotic tablet candy on oral microbiome in early childhood caries,"
Food and Machinery: Vol. 41:
Iss.
8, Article 16.
DOI: 10.13652/j.spjx.1003.5788.2025.80607
Available at:
https://www.ifoodmm.cn/journal/vol41/iss8/16
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