Use of lactic acid bacteria for decreasing gum bleeding and reducing oral inflammation

• Main Authors: CONNOLLY EAMONN, MOELLSTAM BO
• Format: Patent
• Language: Chinese; English
• Published: 24.10.2012
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; COMPOSITIONS THEREOF; CULTURE MEDIA; ENZYMOLOGY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MEDICAL OR VETERINARY SCIENCE; METALLURGY; MICROBIOLOGY; MICROORGANISMS OR ENZYMES; MUTATION OR GENETIC ENGINEERING; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROCESSES USING MICROORGANISMS; PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

A method of selecting a lactic acid bacterial strain which has anti-microbial and anti-inflammatory properties, which binds to oral mucin and which produces vitamin K. Use of which a strain, e.g. a strain of Lactobacillus reuteri, for treatment and prophylaxis of bleeding gum and gingivitis caused by oral inflammation.