BLIS M18 Probiotic May Benefit Periodontal Health

February 2, 2015

A new study shows benefits of BLIS M18 probiotics on patients suffering from a variety of periodontal health conditions.

L Scariya et al., “Probiotics in periodontal therapy,” International Journal of Pharma and Bio Sciences, vol. 6, no. 1 (January 2015): 242-250.

New research continues the probiotic charge into the world of oral health. Stratum Nutrition (St. Charles, MO) has just announced study results suggesting widespread benefits of its BLIS M18 probiotic for patients with poor periodontal health.

Researchers at the A. J Institute of Dental Sciences (Mangalore, India) conducted a trial of BLIS M18 on 28 participants aged 20-60 years, all of whom initially showed “varying degrees of poor periodontal health,” according to a press release. The patients were divided into control and experimental groups, with the experimental group taking probiotic lozenges every day for 30 days. Participants in both groups underwent professional scaling and root planing at the outset of the study.

At 0, 15, 30, 45, and 60 days after the beginning of the study, researchers measured plaque index, gingival index, modified sulcular bleeding index, and probing pocket depth. At 30 days, the end of the probiotic administration period, the experimental group showed “statistically greater dental and periodontal health benefits” than the control group on every parameter that was measured, according to a press release.

These oral health parameters remained higher for the experimental group than the control group for the remainder of the 60 days. However, researchers reported that “periodontal health gradually declined following cessation of BLIS M18 dosing” among the experimental group, suggesting sustained health benefits of the probiotic require regular consumption.

Developed by BLIS Technologies Ltd. (Dunedin, New Zealand) with U.S. distribution by Stratum Nutrition, BLIS M18 is a member of the Streptococcus salivarius bacterial species and is designed to inhibit the growth of harmful bacteria such as Streptococcus mutans.

 

Michael Crane
Associate Editor
Nutritional Outlook magazine
michael.crane@ubm.com

 

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