Development of indigenous Streptococcus salivarius TUCC 1253-fermented soy oral strip using box-behnken design for oral health

Y. H. How, J. A. Ewe, K. P. Song, C. S. Kuan, C. H. Kuan, S. K. Yeo

    Research output: Contribution to journalArticleResearchpeer-review

    2 Citations (Scopus)

    Abstract

    The study was to develop Streptococcus salivarius TUCC 1253-fermented soy oral strip that exhibits antimicrobial activity against oral pathogens. Indigenous S. salivarius TUCC 1253 isolated from healthy human saliva grew well in soy protein isolate after 24 hrs fermentation. Oral strip was developed using hydroxypropyl methylcellulose polymer, propylene glycol plasticizer, S. salivarius TUCC 1253-fermented soy, peppermint flavouring and distilled water. The formulation was successfully optimized which gives characteristics such as low moisture uptake, high percent elongation and high tensile strength. The formulation was successfully optimized with a percentage error of not greater than 4.22%. The optimized S. salivarius TUCC 1253-fermented soy oral strip (20% v/v inoculum) contains more than 108 CFU/g of live cells. The optimized S. salivarius TUCC 1253-fermented soy oral strip was able to inhibit all studied oral pathogens (Enterococcus faecalis, Streptococcus pyogenes and Staphylococcus aureus) in both aerobic and anaerobic conditions. Up to our knowledge, this is the first available oral strips containing indigenous oral probiotic-fermented soy which serve as a new alternative for oral health.

    Original languageEnglish
    Pages (from-to)1196-1206
    Number of pages11
    JournalFood Research
    Volume4
    Issue number4
    DOIs
    Publication statusPublished - Aug 2020

    Keywords

    • Antimicrobial activity
    • Indigenous oral probiotic
    • Optimization
    • Oral strip
    • Soy fermentation

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