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

Yıl 2021, Cilt: 8 Sayı: 3, 438 - 452, 31.12.2021

Öz

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.

Kaynakça

  • Referans 1 Alp, S., & Baka, Z. M. (2018). Effects of probiotics on salivary Streptococcus mutans and Lactobacillus levels in orthodontic patients. Am J Orthod Dentofacial Orthop, 154(4), 517-523. doi:10.1016/j.ajodo.2018.01.010.
  • Referans 2 Chilton, S. N., Burton, J. P., & Reid, G. (2015). Inclusion of fermented foods in food guides around the world. Nutrients, 7(1), 390-404. doi:10.3390/nu7010390.
  • Referans 3 Cogulu, D., Topaloglu-Ak, A., Caglar, E., Sandalli, N., Karagozlu, C., Ersin, N., & Yerlikaya, O. (2010). Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. Journal of Dental Sciences, 5(3), 144-149.
  • Referans 4 Comelli, E. M., Guggenheim, B., Stingele, F., & Neeser, J. R. (2002). Selection of dairy bacterial strains as probiotics for oral health. European Journal of Oral Sciences, 110(3), 218-224.
  • Referans 5 Farnworth, E. R. (1999). Kefir: from folklore to regulatory approval. Journal of nutraceuticals, functional & medical foods, 1(4), 57-68.
  • Referans 6 Farnworth, E. (2002). Unique problems in designing and testing probiotic foods. Food Science Central. http://www. foodsciencecentral. com/library. html# ifis/3803.
  • Referans 7 Farnworth, E. R. (2006). Kefir–a complex probiotic. Food Science and Technology Bulletin: Fu, 2(1), 1-17.
  • Referans 8 Food and Agriculture Organization of the United Nations. (2003). Codex Standard For Fermented Milks. Codex Stan 243(2). http://www.alimentosargentinos.gob.ar/contenido/marco/Codex_Alimentarius/normativa/codex/stan/CODEX_STAN_243.asp adresinden elde edildi.
  • Referans 9 Gamba, R. R., Caro, C. A., Martínez, O. L., Moretti, A. F., Giannuzzi, L. (2016). Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas. International Journal of Food Microbiology, 235, 85-92.
  • Referans 10 Gao, J., Gu, F., Abdella, N. H., Ruan, H., & He, G. (2012). Investigation on culturable microflora in Tibetan kefir grains from different areas of China. Journal of food science, 77(8), 425-433.
  • Referans 11 Gao, J., Gu, F., Ruan, H., Chen, Q., He, J., & He, G. (2013). Induction of apoptosis of gastric cancer cells SGC7901 in vitro by a cell-free fraction of Tibetan kefir. International Dairy Journal, 30(1), 14-18.
  • Referans 12 Garrote, G. L., Abraham, A. G., & De Antoni, G. L. (2001). Chemical and microbiological characterization of kefir grains. J Dairy Res, 68(4), 639-652. doi:10.1017/s0022029901005210.
  • Referans 13 Gasner, N. S., & Schure, R. S. (2020). Periodontal Disease. In StatPearls. Treasure Island (FL): StatPearls Publishing. https://pubmed.ncbi.nlm.nih.gov/32119477/ adresinden elde edildi.
  • Referans 14 Ghasempour, M., Sefidgar, S. A. A., Moghadamnia, A. A., Ghadimi, R., Gharekhani, S., & Shirkhani, L. (2014). Comparative study of Kefir yogurt-drink and sodium fluoride mouth rinse on salivary mutans streptococci. J Contemp Dent Pract, 15(2), 214-217. doi:10.5005/jp-journals-10024-1517.
  • Referans 15 González-Córdova, A. F., Yescas, C., Ortiz-Estrada, Á. M., Hernández-Mendoza, A., & Vallejo-Cordoba, B. (2016). Invited review: artisanal Mexican cheeses. Journal of Dairy Science, 99(5), 3250-3262.
  • Referans 16 Gul, K., Singh, A., & Jabeen, R. (2016). Nutraceuticals and functional foods: The foods for the future world. Critical Reviews in Food Science and Nutrition, 56(16), 2617-2627.
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Drink Called Enjoyment: The Role of Kefir in Dentistry and Its Future in Periodontology

Yıl 2021, Cilt: 8 Sayı: 3, 438 - 452, 31.12.2021

Öz

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.

Kaynakça

  • Referans 1 Alp, S., & Baka, Z. M. (2018). Effects of probiotics on salivary Streptococcus mutans and Lactobacillus levels in orthodontic patients. Am J Orthod Dentofacial Orthop, 154(4), 517-523. doi:10.1016/j.ajodo.2018.01.010.
  • Referans 2 Chilton, S. N., Burton, J. P., & Reid, G. (2015). Inclusion of fermented foods in food guides around the world. Nutrients, 7(1), 390-404. doi:10.3390/nu7010390.
  • Referans 3 Cogulu, D., Topaloglu-Ak, A., Caglar, E., Sandalli, N., Karagozlu, C., Ersin, N., & Yerlikaya, O. (2010). Potential effects of a multistrain probiotic-kefir on salivary Streptococcus mutans and Lactobacillus spp. Journal of Dental Sciences, 5(3), 144-149.
  • Referans 4 Comelli, E. M., Guggenheim, B., Stingele, F., & Neeser, J. R. (2002). Selection of dairy bacterial strains as probiotics for oral health. European Journal of Oral Sciences, 110(3), 218-224.
  • Referans 5 Farnworth, E. R. (1999). Kefir: from folklore to regulatory approval. Journal of nutraceuticals, functional & medical foods, 1(4), 57-68.
  • Referans 6 Farnworth, E. (2002). Unique problems in designing and testing probiotic foods. Food Science Central. http://www. foodsciencecentral. com/library. html# ifis/3803.
  • Referans 7 Farnworth, E. R. (2006). Kefir–a complex probiotic. Food Science and Technology Bulletin: Fu, 2(1), 1-17.
  • Referans 8 Food and Agriculture Organization of the United Nations. (2003). Codex Standard For Fermented Milks. Codex Stan 243(2). http://www.alimentosargentinos.gob.ar/contenido/marco/Codex_Alimentarius/normativa/codex/stan/CODEX_STAN_243.asp adresinden elde edildi.
  • Referans 9 Gamba, R. R., Caro, C. A., Martínez, O. L., Moretti, A. F., Giannuzzi, L. (2016). Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas. International Journal of Food Microbiology, 235, 85-92.
  • Referans 10 Gao, J., Gu, F., Abdella, N. H., Ruan, H., & He, G. (2012). Investigation on culturable microflora in Tibetan kefir grains from different areas of China. Journal of food science, 77(8), 425-433.
  • Referans 11 Gao, J., Gu, F., Ruan, H., Chen, Q., He, J., & He, G. (2013). Induction of apoptosis of gastric cancer cells SGC7901 in vitro by a cell-free fraction of Tibetan kefir. International Dairy Journal, 30(1), 14-18.
  • Referans 12 Garrote, G. L., Abraham, A. G., & De Antoni, G. L. (2001). Chemical and microbiological characterization of kefir grains. J Dairy Res, 68(4), 639-652. doi:10.1017/s0022029901005210.
  • Referans 13 Gasner, N. S., & Schure, R. S. (2020). Periodontal Disease. In StatPearls. Treasure Island (FL): StatPearls Publishing. https://pubmed.ncbi.nlm.nih.gov/32119477/ adresinden elde edildi.
  • Referans 14 Ghasempour, M., Sefidgar, S. A. A., Moghadamnia, A. A., Ghadimi, R., Gharekhani, S., & Shirkhani, L. (2014). Comparative study of Kefir yogurt-drink and sodium fluoride mouth rinse on salivary mutans streptococci. J Contemp Dent Pract, 15(2), 214-217. doi:10.5005/jp-journals-10024-1517.
  • Referans 15 González-Córdova, A. F., Yescas, C., Ortiz-Estrada, Á. M., Hernández-Mendoza, A., & Vallejo-Cordoba, B. (2016). Invited review: artisanal Mexican cheeses. Journal of Dairy Science, 99(5), 3250-3262.
  • Referans 16 Gul, K., Singh, A., & Jabeen, R. (2016). Nutraceuticals and functional foods: The foods for the future world. Critical Reviews in Food Science and Nutrition, 56(16), 2617-2627.
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  • Referans 36 Leite, A. M., Mayo, B., Rachid, C. T., Peixoto, R., Silva, J., Paschoalin, V. ve diğerleri. (2012). Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food microbiology, 31(2), 215-221.
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  • Referans 38 Leroy, F., & De Vuyst, L. (2004). Lactic acid bacteria as functional starter cultures for the food fermentation industry. Trends in Food Science & Technology, 15(2), 67-78.
  • Referans 39 Liu, Y., & Pischetsrieder, M. (2017). Identification and relative quantification of bioactive peptides sequentially released during simulated gastrointestinal digestion of commercial kefir. Journal of Agricultural and Food Chemistry, 65(9), 1865-1873.
  • Referans 40 Loesche, W. J. (1986). Role of Streptococcus mutans in human dental decay. Microbiological reviews, 50(4), 353.
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  • Referans 42 Magalhães, K. T., Pereira, G. V. d. M., Campos, C. R., Dragone, G., & Schwan, R. F. (2011). Brazilian kefir: structure, microbial communities, and chemical composition. Brazilian Journal of Microbiology, 42(2), 693-702.
  • Referans 43 Marshall, V. M., Cole, W. M., & Brooker, B. (1984). Observations on the structure of kefir grains and the distribution of the microflora. Journal of Applied Bacteriology, 57(3), 491-497.
  • Referans 44 Miguel, M. G. d. C. P., Cardoso, P. G., de Assis Lago, L., & Schwan, R. F. (2010). Diversity of bacteria present in milk kefir grains using culture-dependent and culture-independent methods. Food Research International, 43(5), 1523-1528.
  • Referans 45 Mohd Ali, N., Mohd Yusof, H., Long, K., Yeap, S. K., Ho, W. Y., Beh, B. K. ve diğerleri. (2013). Antioxidant and hepatoprotective effect of aqueous extract of germinated and fermented mung bean on ethanol-mediated liver damage. BioMed Research International.
  • Referans 46 Näse, L., Hatakka, K., Savilahti, E., Saxelin, M., Pönkä, A., Poussa, T. ve diğerleri (2001). Effect of long–term consumption of a probiotic bacterium, Lactobacillus rhamnosus GG, in milk on dental caries and caries risk in children. Caries research, 35(6), 412-420.
  • Referans 47 Ouwehand, A. C., Kirjavainen, P. V., Shortt, C., & Salminen, S. (1999). Probiotics: mechanisms and established effects. International Dairy Journal, 9(1), 43-52.
  • Referans 48 Ozturk, I., Caliskan, O., Tornuk, F., Ozcan, N., Yalcin, H., Baslar, M. ve diğerleri. (2015). Antioxidant, antimicrobial, mineral, volatile, physicochemical, and microbiological characteristics of traditional home-made Turkish vinegars. LWT-Food Science and Technology, 63(1), 144-151.
  • Referans 50 Pijanowski, E., & Gaweł, J. (1986). Zarys chemii i technologii mleczarstwa: Sery, kazeina, produkty z serwatki: Państwowe Wydaw. Rolnicze i Leśne.
  • Referans 51 Pintado, M. E., Da Silva, J. L., Fernandes, P. B., Malcata, F. X., & Hogg, T. A. (1996). Microbiological and rheological studies on Portuguese kefir grains. International journal of food science & technology, 31(1), 15-26.
  • Referans 52 Pitts, N., & Zero, D. (2016). White paper on dental caries prevention and management. FDI World Dental Federation https://www.fdiworlddental.org/sites/default/files/media/documents/2016-fdi_cpp-white_paper.pdf adresinden elde edildi.
  • Referans 53 Pitts, N. B., Zero, D. T., Marsh, P. D., Ekstrand, K., Weintraub, J. A., Ramos-Gomez, F. ve diğerleri. (2017). Dental caries. Nature Reviews Disease Primers, 3(1), 17030. doi:10.1038/nrdp.2017.30.
  • Referans 54 Ridgeway, E. E. (2000). Periodontal disease: diagnosis and management. Journal of the American Academy of Nurse Practitioners, 12(3), 79-84.
  • Referans 55 Rodrigues, K. L., Caputo, L. R. G., Carvalho, J. C. T., Evangelista, J., & Schneedorf, J. M. (2005). Antimicrobial and healing activity of kefir and kefiran extract. International journal of antimicrobial agents, 25(5), 404-408.
  • Referans 56 Rosa, D. D., Dias, M. M. S., Grześkowiak, Ł. M., Reis, S. A., Conceição, L. L., & Peluzio, M. d. C. G. (2017). Milk kefir: nutritional, microbiological, and health benefits. Nutrition Research Reviews, 30(1), 82-96. doi:10.1017/S0954422416000275.
  • Referans 57 Sanz, M., Lau, L., Herrera, D., Morillo, J. M., & Silva, A. (2004). Methods of detection of Actinobacillus actinomycetemcomitans, Porphyromonas gingivalis, and Tannerella forsythensis in periodontal microbiology, with special emphasis on advanced molecular techniques: a review. J Clin Periodontol, 31(12), 1034-1047.
  • Referans 58 Simova, E., Beshkova, D., Angelov, A., Hristozova, T., Frengova, G., & Spasov, Z. (2002). Lactic acid bacteria and yeasts in kefir grains and kefir made from them. Journal of Industrial Microbiology and Biotechnology, 28(1), 1-6.
  • Referans 59 Sioson, P. B., Furgang, D., Steinberg, L. M., & Fine, D. H. (2000). Proximal caries in juvenile periodontitis patients. Journal of periodontology, 71(5), 710-716.
  • Referans 60 Socransky, S. S. (1970). Relationship of bacteria to the etiology of periodontal disease. Journal of dental research, 49(2), 203-222.
  • Referans 61 Socransky, S., Haffajee, A., Cugini, M., Smith, C., & Kent Jr, R. (1998). Microbial complexes in subgingival plaque. J Clin Periodontol, 25(2), 134-144.
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  • Referans 63 Tarım ve Köyişleri Bakanlığı. (2009). Türk Gıda Kodeksi Fermente Süt Ürünleri Tebliği. (Sayı: 27143, Tebliğ no: 2009/25, Madde 4.ç). https://www.resmigazete.gov.tr/eskiler/2009/02/20090216-8.htm adresinden elde edildi.
  • Referans 64 Taylor, G. R., & Williams, C. M. (1998). Effects of probiotics and prebiotics on blood lipids. British Journal of Nutrition, 80(S2), S225-S230.
  • Referans 65 Teughels, W., Durukan, A., Ozcelik, O., Pauwels, M., Quirynen, M., & Haytac, M. C. (2013). Clinical and microbiological effects of Lactobacillus reuteri probiotics in the treatment of chronic periodontitis: a randomized placebo‐controlled study. J Clin Periodontol, 40(11), 1025-1035.
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  • Referans 69 Wang, M.-C., Zaydi, A. I., Lin, W.-H., Lin, J.-S., Liong, M.-T. ve diğerleri. (2019). Putative probiotic strains isolated from kefir improve gastrointestinal health parameters in adults: A randomized, single-blind, placebo-controlled study. Probiotics and antimicrobial proteins, 1-11.
  • Referans 70 Witthuhn, R., Schoeman, T., & Britz, T. (2005). Characterization of the microbial population at different stages of Kefir production and Kefir grain mass cultivation. International Dairy Journal, 15(4), 383-389.
  • Referans 71 Wydes, M., Spillmann, H., & Puhan, Z. (1997). Investigation of the yeast flora in dairy products: a case study of kefyr. Food Technology and biotechnology, 35, 299-304.
  • Referans 72 Yaman, H. (2011). Kefir: A fermented milk product and production methods. Kocatepe Veteriner Dergisi, 4(1),43-56.
  • Referans 73 Yaşar, B., & Kurdaş, O. (2009). Probiyotikler ve gastrointestinal sistem. Güncel gastroenteroloji, 13(1), 23-28.
  • Referans 74 Yeap, S. K., Mohd Ali, N., Mohd Yusof, H., Alitheen, N. B., Beh, B. K., Ho, W. Y. ve diğerleri. (2012). Antihyperglycemic effects of fermented and non-fermented mung bean extracts on alloxan-induced-diabetic mice. Journal of Biomedicine and Biotechnology, 2012.
  • Referans 75 Yüksekdaǧ, Z. N., Beyath, Y., & Aslım, B. (2004a). Metabolic activities of Lactobacillus spp. strains isolated from kefir. Food/Nahrung, 48(3), 218-220.
  • Referans 76Yüksekdağ, Z. N., Beyatli, Y., & Aslim, B. (2004b). Determination of some characteristics coccoid forms of lactic acid bacteria isolated from Turkish kefirs with natural probiotic. LWT - Food Science and Technology, 37(6), 663-667. doi:https://doi.org/10.1016/j.lwt.2004.02.004.
Toplam 74 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Sağlık Kurumları Yönetimi
Bölüm Makaleler
Yazarlar

Tuğba Şahin 0000-0002-8133-9406

Nurdan Özmeriç 0000-0003-1098-8318

Erken Görünüm Tarihi 25 Eylül 2021
Yayımlanma Tarihi 31 Aralık 2021
Gönderilme Tarihi 22 Ekim 2020
Yayımlandığı Sayı Yıl 2021 Cilt: 8 Sayı: 3

Kaynak Göster

APA Şahin, T., & Özmeriç, N. (2021). Keyfi Adında Olan İçecek: Kefirin Diş Hekimliğindeki Yeri ve Periodontolojideki Geleceği. Hacettepe University Faculty of Health Sciences Journal, 8(3), 438-452. https://doi.org/10.21020/husbfd.815116