Keyfi Adında Olan İçecek: Kefirin Diş Hekimliğindeki Yeri ve Periodontolojideki Geleceği

Year 2021, , 438 - 452, 31.12.2021

Tuğba Şahin , Nurdan Özmeriç

https://doi.org/10.21020/husbfd.815116

Abstract

İnsanda ağız içerisinde yaklaşık 700 çeşit mikroorganizma bulunmaktadır ve bu mikroorganizmalar insan ağız mikrobiyotasını oluşturur. Ağız mikrobiyotası, insan vücudundaki en karmaşık mikrobiyal topluluklardan biridir. Ağız mikrobiyatasının bir çok sistemik hastalıkla ilişkisi olduğu tespit edilmiştir. Ayrıca ağız mikrobiyatasındaki patojen mikroorganizmalar oral hastalıklar olan çürük, periodontal hastalık ve oral kansere yol açmaktadır. Periodontal hastalıklar ve diş çürüğü mikrobiyal dental plak içerisindeki spesifik bakterilerin neden olduğu hastalıklardır. Ağız içerisinde hastalığa sebep olan mikroorganizmaların sayısının azaltılması, patojenitelerinin inhibe edilmesi ya da patojen olmayan bakterilerle ağız ortamının regüle edilmesi bu hastalıkların oluşmasını engellemektedir. Günümüzde içeriğinden dolayı bu regülasyon için kullanılan süt ürünleri ve probiyotikler mevcuttur. Kefir; laktik asit bakterileri, asetik asit bakteri ve torula mayalarını içeren kefir danelerinin sütü fermente etmesi ile elde edilen içilebilir kıvamdaki süt ürünüdür. Antibakteriyel, hipokolesterolemik, antihipertansif, antienflamatuar, antioksidan, antikarsinojenik, antialerjenik aktivite, plazma glikoz kontrolü ve yara iyileştirici etkilere sahiptir. Bu etkilerden özellikle kefirin, organik asitlerin (hidrojen peroksit, asetaldehit, karbondioksit) ve bakteriyosinlerin oluşumu nedeniyle birçok patojenik organizmaya karşı antibakteriyel etkisi dikkat çekmektedir. Bunların yanında gastrointestinal rahatsızlıkların tedavilerinde kullanılmaktadır. Kefirin çürük etkeni olan bakterilerin azaltılmasında etkili olduğu ve probiyotik bakteri içeriği de göz önünde bulundurulduğunda periodontal bakterilerin azaltılmasında etkili olabileceği düşünülmektedir. Bu bilgiler ışığında, periodontal hastalık önlemedeki etkisinin daha iyi anlaşılabilmesi için daha fazla sayıda uzun dönem randomize kontrollü klinik çalışma yapılması gerektiği düşünülmektedir.

Keywords

Çürük, kefir, periodontal hastalık

Drink Called Enjoyment: The Role of Kefir in Dentistry and Its Future in Periodontology

Abstract

There are approximately 700 types of microorganisms in the mouth of human and these microorganisms constitute the human oral microbiota. Oral microbiota is one of the most complex microbial communities in the human body. It has been determined that oral microbiota is associated with many systemic diseases. In addition, pathogenic microorganisms in the oral microbiota cause oral diseases such as caries, periodontal disease and oral cancer. Periodontal diseases and tooth decay are diseases caused by specific bacteria within the microbial dental plaque. Reducing the number of microorganisms that cause disease in the mouth, inhibiting their pathogenicity or regulating the oral environment with non-pathogenic bacteria prevents the occurrence of these diseases. Today, there are dairy products and probiotics used for this regulation due to its content. Kefir is a drinkable milk product obtained by fermenting milk from kefir grains containing lactic acid bacteria, acetic acid bacteria and torula yeast. It has antibacterial, hypocolesterolemic, antihypertensive, anti-inflammatory, antioxidant, anticarcinogenic, antiallergenic activity, plasma glucose control and wound healing effects. Among these effects, especially kefir takes attention with an antibacterial effect against many pathogenic organisms due to the formation of organic acids (hydrogen peroxide, acetaldehyde, carbon dioxide) and bacteriocins. In addition, it is used in the treatment of gastrointestinal disorders. It is thought that kefir is effective in reducing the bacteria that cause caries and considering the probiotic bacteria content, kefir can also be effective in reducing periodontal bacteria. In the light of this information, it is thought that more long-term randomized controlled clinical studies should be conducted in order to better understand its effect on periodontal disease prevention.

Keywords

Caries, kefir, periodontal disease

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