|
1
|
Liu Z, Cao Q, Wang W, Wang B, Yang Y, Xian CJ, Li T, Zhai Y. The Impact of Lactobacillus reuteri on Oral and Systemic Health: A Comprehensive Review of Recent Research. Microorganisms 2024; 13:45. [PMID: 39858814 PMCID: PMC11767923 DOI: 10.3390/microorganisms13010045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2024] [Revised: 12/24/2024] [Accepted: 12/26/2024] [Indexed: 01/27/2025] Open
Abstract
Oral diseases, particularly dental caries and periodontal disease, pose significant global health challenges. The imbalance of the oral microbiota plays a key role in the occurrence of these diseases, prompting researchers to seek new strategies to restore oral ecological balance. Lactobacillus reuteri is a Gram-positive rod-shaped bacterium that exists in various body parts of humans, including the gastrointestinal tract, urinary tract, skin, and so on. This species has a potentially positive impact on oral health and plays an important role in maintaining systemic health. Recent studies have explored the application of Lactobacillus reuteri in the prevention and treatment of oral diseases, and its impact on systemic health has also been preliminarily revealed. The current review summarizes the role of Lactobacillus reuteri in oral health and systemic health and outlines its potential applications in the future. Lactobacillus reuteri has shown promising prospects in treating non-communicable biofilm-dependent oral diseases, but its mechanism of action and efficacy still need further research. In addition, Lactobacillus reuteri has also displayed some potential benefits in promoting overall health. Future research should focus on revealing the specific pathways of action of Lactobacillus reuteri, screening for the most beneficial strains, determining the most effective drug delivery strategies, developing oral and systemic health products based on Lactobacillus reuteri, and ensuring their safety in clinical applications.
Collapse
Affiliation(s)
- Zihui Liu
- School of Stomatology, Henan University, Kaifeng 475004, China; (Z.L.); (Q.C.); (W.W.); (B.W.); (Y.Y.); (T.L.)
- Kaifeng Key Laboratory of Periodontal Tissue Engineering, Kaifeng 475000, China
| | - Qing Cao
- School of Stomatology, Henan University, Kaifeng 475004, China; (Z.L.); (Q.C.); (W.W.); (B.W.); (Y.Y.); (T.L.)
- Kaifeng Key Laboratory of Periodontal Tissue Engineering, Kaifeng 475000, China
| | - Wenqing Wang
- School of Stomatology, Henan University, Kaifeng 475004, China; (Z.L.); (Q.C.); (W.W.); (B.W.); (Y.Y.); (T.L.)
- Kaifeng Key Laboratory of Periodontal Tissue Engineering, Kaifeng 475000, China
| | - Bowen Wang
- School of Stomatology, Henan University, Kaifeng 475004, China; (Z.L.); (Q.C.); (W.W.); (B.W.); (Y.Y.); (T.L.)
- Kaifeng Key Laboratory of Periodontal Tissue Engineering, Kaifeng 475000, China
| | - Yilun Yang
- School of Stomatology, Henan University, Kaifeng 475004, China; (Z.L.); (Q.C.); (W.W.); (B.W.); (Y.Y.); (T.L.)
- Kaifeng Key Laboratory of Periodontal Tissue Engineering, Kaifeng 475000, China
| | - Cory J. Xian
- UniSA Clinical and Health Sciences, University of South Australia, Adelaide, SA 5001, Australia;
| | - Tiejun Li
- School of Stomatology, Henan University, Kaifeng 475004, China; (Z.L.); (Q.C.); (W.W.); (B.W.); (Y.Y.); (T.L.)
- Department of Oral Pathology, Peking University School and Hospital of Stomatology, Beijing 100081, China
| | - Yuankun Zhai
- School of Stomatology, Henan University, Kaifeng 475004, China; (Z.L.); (Q.C.); (W.W.); (B.W.); (Y.Y.); (T.L.)
- Kaifeng Key Laboratory of Periodontal Tissue Engineering, Kaifeng 475000, China
| |
Collapse
|
|
2
|
Yang J, Hong J, Aihaiti A, Mu Y, Yin X, Zhang M, Liu X, Wang L. Preparation of sea buckthorn ( Hippophae rhamnoides L.) seed meal peptide by mixed fermentation and its effect on volatile compounds and hypoglycemia. Front Nutr 2024; 11:1355116. [PMID: 38414486 PMCID: PMC10896959 DOI: 10.3389/fnut.2024.1355116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Accepted: 01/31/2024] [Indexed: 02/29/2024] Open
Abstract
This study employed mixed bacterial strains to ferment seabuckthorn seed meal into peptides, and conducted a comprehensive evaluation of the growth adaptive conditions, molecular weight distribution, volatile compounds, and in vitro hypoglycemic activity required for fermentation. Results showed that when the amount of maltose was 1.1% and MgSO4·7H2O was added at 0.15 g/L, the peptide yield reached 43.85% with a mixed fermentation of Lactobacillus fermentum, Bacillus subtilis, Lactobacillus casei, Lactobacillus rhamnosus, and Lactobacillus acidophilus. Components with a molecular weight below 1 kDa were found to be more effective in inhibiting the activity of α-amylase and α-glucosidase, with the identified sequence being FYLPKM. Finally, SPME/GC-MS results showed that 86 volatile components were detected during the fermentation of seabuckthorn seed meal, including 22 alcohols, 9 acids, 7 ketones, 14 alkanes, 20 esters, and 14 other compounds. With prolonged fermentation time, the content of acids and esters increased significantly.
Collapse
Affiliation(s)
- Jiangyong Yang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Jingyang Hong
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | | | - Ying Mu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xuefeng Yin
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Minwei Zhang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Xiaolu Liu
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| | - Liang Wang
- College of Life Science and Technology, Xinjiang University, Urumqi, China
| |
Collapse
|