Effect of Custom-made Probiotic Chocolates on Streptococcus mutans, Plaque pH, Salivary pH and Buffering Capacity in Children - A Randomised Controlled Trial

Purpose: To compare the effect of three custom-made probiotic chocolates and conventional chocolates on plaque pH, salivary pH and buffering capacity of saliva in children. The study also evaluated its antimicrobial efficacy against S. mutans. Materials and Methods: A parallel randomised double-blinded trial was conducted in two phases. For the phase І trial, 90 children were randomly divided into 3 groups: milk (MC), white (WC) and dark chocolate (DC). Salivary pH, plaque pH and buffering capacity were assessed at baseline, 10 min, 30 min and 60 min after consumption of the chocolates. After a washout period of 20 days, the children were assigned to their respective probiotic chocolate groups and the assessments were repeated. In the phase ІІ trial, 60 children were divided into 3 groups (n = 20): probiotic milk (PMC), white (PWC) and dark chocolate (PDC). They were given probiotic chocolates for 5 consecutive days in a week. S. mutans colony count was measured at baseline, post intervention, 15 days and 30 days. Results: All probiotic chocolates were less acidogenic than their counterparts. PWC was found to be the least acido-genic. DC was found to be the least acidogenic among plain chocolates. All probiotic chocolates were effective in reducing the S. mutans colony count. Conclusion: Chocolates can serve as a vehicle for delivering probiotics with the added advantage of making them tooth-friendly. Keywords: chocolates, plaque, probiotics, Streptococcus mutans