Continuous consumption of foods containing heat-inactivated bacteria can help reduce gum bleeding, researchers in Japan have found.
The study by a team at the Institute of Science Tokyo—published in the Journal of Periodontology—suggests these postbiotic foods can improve inflammatory conditions and enhance gum health in adults with mild gingivitis, without them having to alter their oral care habits. They also may protect against early-stage periodontal disease.
While professional dental care and regular oral hygiene are important for prevention of gum disease, researchers are exploring innovative approaches that can support gum health in everyday life. One promising strategy is the use of probiotics (beneficial bacteria) to maintain gum health. However, these usually disturb the natural balance of microorganisms in the oral cavity. Also, these probiotics have a shorter shelf life and are less stable.
Addressing this issue, the researchers investigated whether postbiotic foods containing heat-inactivated bacteria could help improve gum health and reduce bleeding without disrupting normal oral bacteria.
“We conducted a clinical trial on 116 adults who were suffering from mild gingival inflammation,” research lead Professor Takanori Iwata said.
“The participants were randomly assigned to receive either gummies containing heat-inactivated bacteria or placebo (non-loaded) gummies. The gummies were consumed twice daily for six weeks.
“The participants were not given any special instructions regarding toothbrushing or additional oral care, which allowed the researchers to evaluate the effectiveness of the gummies under realistic conditions.”
At the end of the study, the researchers evaluated the gum health and gingival index of the participants. The participants who had consumed the postbiotic gummies experienced less gum bleeding, and their gums appeared healthier and stronger overall, compared with those who received the placebo gummies.
For the gingival index, no significant difference was observed between the groups; however, a significant improvement from baseline was observed in the test group.
The significance of the study lies in the use of heat-inactivated bacteria rather than live probiotic strains. Heat-inactivated bacteria are generally more stable during manufacturing and storage, making them easier to convert into consumer products than live bacteria.
