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Comparison of the salivary proteome of rats after a fermented diet

ABSTRACT: This study shows that the consumption of cheese modulates the diversity of the oral microbiota. The persistence of exogenous bacteria in the oral cavity appears to be linked to thesalivary proteome composition, which are influenced by oxidative stress. The origin of this oxidative stress has not been determined.

INSTRUMENT(S): Q Exactive HF

ORGANISM(S): Rattus Norvegicus (rat)

TISSUE(S): Saliva

SUBMITTER: christophe Chambon

LAB HEAD: Eric Neyraud

PROVIDER: PXD041306 | Pride | 2024-10-17

REPOSITORIES: Pride

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	4990-115av-I.raw	Raw
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	4999-103av-SI.raw	Raw
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Publications

Fermented food consumption modulates the oral microbiota.

Ibarlucea-Jerez M M Monnoye M M Chambon C C Gérard P P Licandro H H Neyraud E E

NPJ science of food 20240822 1

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 ...[more]

PMID: 39174559

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