title: Stability of saliva microbiota during moderate consumption of red wine.
abstract: OBJECTIVE
  This study has evaluated the effect of regular and moderate red wine consumption on the diversity and occurrence of different groups of bacteria that are representative in human saliva.
  
  
  METHODS
  Saliva from twenty-two healthy volunteers (age range 20-48 years) was analyzed in this study. Fourteen individuals consumed red wine (250mL/day) during 4 weeks, whereas 8 volunteers were included in the control group. The evolution and composition of the microbial community in saliva was evaluated by PCR-DGGE and quantitative PCR.
  
  
  RESULTS
  The microbial inter-individual variability observed in the PCR-DGGE band patterns was higher than the differences observed after the 4-weeks period of red wine intake. Bifidobacterium dentium, Bifidobacterium spp. and Alloscardovia omnicolens were the most representative bifidobacterial species, whereas the Streptococcus mitis-Streptococcus oralis group predominated within Streptococcus. This genus was the most numerous of the bacterial groups assayed, reaching average counts above 8 log copy numbers/mL. On the other hand, the lowest counts were recorded for Actinomyces, Fusobacterium, Haemophilus, Neisseria and Veillonella, which showed average values of 5 log copy numbers/mL. The results showed no significant differences (P>0.5) in bacterial counts after the period of red wine intake.
  
  
  CONCLUSIONS
  The overall diversity and stability of representative bacterial groups of the human saliva is not disturbed due to regular-moderate red wine consumption.
authors.affiliation: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Elvira
authors.initials: E
authors.lastname: Barroso
authors.affiliation: Departamento de Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, UCM, Av. Puerta de Hierro, 28040 Madrid, Spain; Probisearch, Santiago Grisolía 2, Tres Cantos 28760, Spain.
authors.forename: Virginia
authors.initials: V
authors.lastname: Martín
authors.affiliation: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Martínez-Cuesta
authors.affiliation: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: Carmen
authors.initials: C
authors.lastname: Peláez
authors.affiliation: Department of Food Biotechnology and Microbiology, Institute of Food Science Research, CIAL (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain. Electronic address: t.requena@csic.es.
authors.forename: Teresa
authors.initials: T
authors.lastname: Requena
mesh_terms: D000328:Adult; D001419:Bacteria / Q000187:drug effects* / Q000302:isolation & purification; D005260:Female; D064368:Healthy Volunteers; D006706:Homeostasis; D006801:Humans; D008297:Male; D064307:Microbiota; D008875:Middle Aged; D016133:Polymerase Chain Reaction; D012463:Saliva / Q000382:microbiology*; D014920:Wine
keywords: Homeostasis; Microbiota; Red wine; Saliva; Streptococcus