Alleviation of periodontal disease using Lactobacillus curvatus SMFM2016-NK

Abstract

• Probiotic bacteria were isolated from fermented foods, such as kimchi (360 isolates) and cheese (110 isolates). • Effects of Lactobacillus curvatus SMFM2016-NK on periodontal disease were determined. • L. curvatus SMFM2016-NK is a novel strain that functions as a beneficial probiotic. • L. curvatus SMFM2016-NK was confirmed to be a safe probiotics. The effects of Lactobacillus curvatus SMFM2016-NK on periodontal disease and its actions in the intestines were examined, and the genome sequence of L. curvatus SMFM2016-NK was determined. A total of 110 probiotic bacteria isolated from cheese and 360 isolated from kimchi were examined in this study. Isolates 4Y, 44, and 98–1-3 were found to display antimicrobial effects. In particular, isolate 98–1-3 decreased volume loss in trabecular tissues, alleviated the histological score and alveolar process volume, decreased the number of osteoclast cells, and increased the number of osteoblast cells. Periodontitis and treatment with isolate 98–1-3 were found to alter the composition of gut microbiome. Isolate 98–1-3 was eventually named L. curvatus SMFM2016-NK, and its genome sequence was determined. Based on the lack of β-glucuronidase activity, antibiotic resistance, and biogenic amines, L. curvatus SMFM2016-NK was deemed safe. Our findings suggest that L. curvatus SMFM2016-NK is both a novel strain and a beneficial probiotic for alleviating symptoms of periodontal disease.