In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention
Background and Objectives: Probiotic yogurts enriched with Lactobacillus paracasei (L. paracasei), protein hydrolysates derived from Sargassum angustifolium macroalgae (SAPH), and encapsulated SAPH were formulated to inhibit Streptococcus mutans (S. mutans), the primary bacterium responsible for de...
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| Language: | English |
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Tehran University of Medical Sciences
2025-06-01
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| Series: | Iranian Journal of Microbiology |
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| Online Access: | https://ijm.tums.ac.ir/index.php/ijm/article/view/4967 |
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| author | Sara Jafarirad Leila Nateghi Masoumeh Moslemi Kian Pahlevan Afshari Ali Ahmadi Hassan Abad Kianoush Khosravi-Darani |
| author_facet | Sara Jafarirad Leila Nateghi Masoumeh Moslemi Kian Pahlevan Afshari Ali Ahmadi Hassan Abad Kianoush Khosravi-Darani |
| author_sort | Sara Jafarirad |
| collection | DOAJ |
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Background and Objectives: Probiotic yogurts enriched with Lactobacillus paracasei (L. paracasei), protein hydrolysates derived from Sargassum angustifolium macroalgae (SAPH), and encapsulated SAPH were formulated to inhibit Streptococcus mutans (S. mutans), the primary bacterium responsible for dental caries.
Materials and Methods: The yogurt samples were evaluated for physicochemical, microbiological, and sensory characteristics.
Results: On day 21, the yogurt supplemented with L. paracasei demonstrated the greatest titratable acidity (97.35°D), the lowest pH value (4.24), reduced syneresis, and enhanced antioxidant, antihypertensive, and rheological properties. In terms of antibacterial activity, the lowest S. mutans count was detected in formulations containing free SAPH, either alone or in combination with L. paracasei. Conversely, yogurts formulated with encapsulated SAPH exhibited higher survival rates of both L. paracasei and S. mutans compared to those containing the free form of SAPH.
Conclusion: The findings indicated that although the probiotic yogurt containing free SAPH was more effective in reducing S. mutans levels within the yogurt matrix, the encapsulated form achieved an acceptable level of antibacterial activity while contributing to improved sensory acceptance.
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| format | Article |
| id | doaj-art-53ed1e2792a246fb923a4497d5e0a246 |
| institution | OA Journals |
| issn | 2008-3289 2008-4447 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Tehran University of Medical Sciences |
| record_format | Article |
| series | Iranian Journal of Microbiology |
| spelling | doaj-art-53ed1e2792a246fb923a4497d5e0a2462025-08-20T02:05:38ZengTehran University of Medical SciencesIranian Journal of Microbiology2008-32892008-44472025-06-0117310.18502/ijm.v17i3.18825In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay preventionSara Jafarirad0Leila Nateghi1Masoumeh Moslemi2Kian Pahlevan Afshari3Ali Ahmadi Hassan Abad4Kianoush Khosravi-Darani5Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, IranDepartment of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, IranHalal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, IranDepartment of Animal Science, Varamin-Pishva Branch, Islamic Azad University, Varamin, IranDepartment of Food Science and Technology, Faculty of Agriculture, Shiraz University, Shiraz, IranDepartment of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran Background and Objectives: Probiotic yogurts enriched with Lactobacillus paracasei (L. paracasei), protein hydrolysates derived from Sargassum angustifolium macroalgae (SAPH), and encapsulated SAPH were formulated to inhibit Streptococcus mutans (S. mutans), the primary bacterium responsible for dental caries. Materials and Methods: The yogurt samples were evaluated for physicochemical, microbiological, and sensory characteristics. Results: On day 21, the yogurt supplemented with L. paracasei demonstrated the greatest titratable acidity (97.35°D), the lowest pH value (4.24), reduced syneresis, and enhanced antioxidant, antihypertensive, and rheological properties. In terms of antibacterial activity, the lowest S. mutans count was detected in formulations containing free SAPH, either alone or in combination with L. paracasei. Conversely, yogurts formulated with encapsulated SAPH exhibited higher survival rates of both L. paracasei and S. mutans compared to those containing the free form of SAPH. Conclusion: The findings indicated that although the probiotic yogurt containing free SAPH was more effective in reducing S. mutans levels within the yogurt matrix, the encapsulated form achieved an acceptable level of antibacterial activity while contributing to improved sensory acceptance. https://ijm.tums.ac.ir/index.php/ijm/article/view/4967Dental cariesSargassumCalcium alginateEncapsulationLactobacillus paracaseiStreptococcus mutans |
| spellingShingle | Sara Jafarirad Leila Nateghi Masoumeh Moslemi Kian Pahlevan Afshari Ali Ahmadi Hassan Abad Kianoush Khosravi-Darani In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention Iranian Journal of Microbiology Dental caries Sargassum Calcium alginate Encapsulation Lactobacillus paracasei Streptococcus mutans |
| title | In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention |
| title_full | In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention |
| title_fullStr | In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention |
| title_full_unstemmed | In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention |
| title_short | In vitro inhibition of Streptococcus mutans by probiotic yogurt fortified with Lactobacillus paracasei and Sargassum angustifolium protein hydrolysate: a functional yogurt for teeth decay prevention |
| title_sort | in vitro inhibition of streptococcus mutans by probiotic yogurt fortified with lactobacillus paracasei and sargassum angustifolium protein hydrolysate a functional yogurt for teeth decay prevention |
| topic | Dental caries Sargassum Calcium alginate Encapsulation Lactobacillus paracasei Streptococcus mutans |
| url | https://ijm.tums.ac.ir/index.php/ijm/article/view/4967 |
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