ArticleNPJ science of food2024
Fermented food consumption modulates the oral microbiota.
Article in NPJ science of food, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed.
- Fermented food microbiome: influence on oral and gut microbiota, and human health.Nature reviews. Microbiology · 2026Review
- Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented Foods.Antioxidants (Basel, Switzerland) · 2026Review
- Diet-Oral Microbiota Interactions and Salivary Biomarkers of Nutritional Health: A Narrative Review.Nutrients · 2026Review
- The dynamic oral-gastric microbial axis connects oral and gastric health: current evidence and disputes.NPJ biofilms and microbiomes · 2025Review
- Comparative pilot study of three commercial kits for bacterial DNA extraction from human subgingival biofilm samples collected with a single paper point.Journal of oral microbiology · 2025Article
- Human Salivary Microbiota Diversity According to Ethnicity, Sex, TRPV1 Variants and Sensitivity to Capsaicin.International journal of molecular sciences · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented food consumption is recommended for health and environmental purposes. While it is known to impact gut microbiota, further investigation is needed to establish connections with the oral microbiota. For this purpose, we investigated the effect of daily consumption of a model cheese containing 3 Lactic Acid Bacteria (LAB) species on the oral microbiota of rats following a 3-week diet. Cheese consumption transiently modifies the oral microbiota and leads to a transient persistence of LAB in the oral cavity of 1/3 of the animals. The origin of this variability was partly explained by an overrepresentation of salivary proteins involved in the response to oxidative stress in animals without LAB persistence. These findings highlight the significance of fermented foods in shaping the diversity of the oral microbiota. Additionally, they suggest that variations in the salivary proteome among individuals may influence the permissiveness of the oral microbiota towards exogenous microorganisms.
Identifiers
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.