title: Cheese supplemented with probiotics reduced the Candida levels in denture wearers-RCT.
abstract: OBJECTIVE
  The access to probiotics should be facilitated in order to encourage their usage. We evaluated the effect of consumption of two experimental probiotic-containing cheeses on the oral colonization of Candida in denture wearers.
  
  
  METHODS
  Sixty denture wearers harboring oral Candida were randomly allocated in groups who received cheese supplemented with Lactobacillus acidophilus NCFM (T1) or Lactobacillus rhamnosus Lr-32 (T2), daily for 8 weeks, and a control group (C) who received a control cheese. Oral samples were obtained through a mouthwash, and Candida levels were determined (CFU/mL) at baseline and after the 8-week experimental period.
  
  
  RESULTS
  At baseline, the mean levels of Candida spp. (log CFU/mL) were similar among the groups. However, the mean levels of Candida were significantly reduced in groups T1 and T2 but not in C (Tukey, p<.05). The reduction in Candida oral levels occurred independently on the colonizing Candida species, participant age, and use of bi- or unimaxillary dentures.
  
  
  CONCLUSIONS
  Daily consumption of cheese supplemented with probiotics, with either L. acidophilus NCFM or L. rhamnosus Lr-32, was able to reduce the colonization of oral Candida in complete denture wearers, suggesting its potential in reducing the risk of oral candidiasis in this highly susceptible population.
authors.affiliation: Department of Prosthodontics, School of Dentistry, University of São Paulo, São Paulo, SP, Brazil.
authors.forename: T Y
authors.initials: TY
authors.lastname: Miyazima
authors.affiliation: Department of Prosthodontics, School of Dentistry, University of São Paulo, São Paulo, SP, Brazil.|Department of Microbiology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil.
authors.forename: K H
authors.identifier: http://orcid.org/0000-0003-3926-3572
authors.initials: KH
authors.lastname: Ishikawa
authors.affiliation: Department of Microbiology, Institute of Biomedical Sciences, University of São Paulo, São Paulo, SP, Brazil.
authors.forename: Mpa
authors.initials: M
authors.lastname: Mayer
authors.affiliation: Department of Biochemical and Pharmaceutical Technology, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil.
authors.forename: Smi
authors.initials: S
authors.lastname: Saad
authors.affiliation: Department of Prosthodontics, School of Dentistry, University of São Paulo, São Paulo, SP, Brazil.
authors.forename: Aem
authors.initials: A
authors.lastname: Nakamae
mesh_terms: D000368:Aged; D002175:Candida / Q000187:drug effects* / Q000302:isolation & purification; D002611:Cheese / Q000382:microbiology*; D003778:Dentures; D004311:Double-Blind Method; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D009055:Mouth / Q000382:microbiology*; D019936:Probiotics / Q000494:pharmacology*
keywords: 
  Candida
  ; 
  Lactobacillus
  ; complete denture; edentulous; probiotics