Periostin level in gingival crevicular fluid in periodontal disease: a systematic review and meta-analysis.

BACKGROUND: Periostin, a secreted adhesion molecule, is a matricellular protein secreted most in periodontal ligament and periosteum. Periostin is also needed for integrity and maturation of periodontal tissue. This meta-analysis was conducted to compare the gingival crevicular fluid (GCF) periostin levels in subjects having periodontal disease and healthy periodontium. METHODS: In this meta-analysis, three international database including PubMed, Scopus and Web of Science were searched and 207 studies retrieved. Also, the Google Scholar was searched to find more related studies (two studies were found). To assess the risk of bias of included studies, the Newcastle-Ottawa assessment scale adapted for case-control was used. Finally, required data was extracted and included into analysis. All statistical analysis were done using Stata software. RESULTS: Eight studies were included in this meta-analysis. Results showed that GCF periostin level is significant lower in chronic periodontitis group compare to healthy people (the standardized mean difference (SMD) = -3.15, 95% CI = -4.45, -1.85, p < 0.001). The syntheses of studies shown a significant decrease in the periostin level of chronic periodontitis patients compared to the gingivitis patients (SMD = -1.50, 95%CI = -2.52, -0.49, P = 0.003), while the mean level of periostin between the gingivitis patients and healthy group has no significant difference (SMD = -0.88, 95%CI = -2.14, 0.38, P = 0.173). CONCLUSION: The mean concentration of GCF periostin in people with chronic periodontitis significantly decreased compared to people with gingivitis and also compared to healthy people, while no significant difference was observed between the two groups with gingivitis and healthy people. Therefore, this marker may be used as a diagnostic criterion for the disease, which requires further studies.

Determination of the anti-yeast activity of Lactobacillus spp. isolated from traditional Iranian cheeses in vitro and in yogurt drink (Doogh).

The objective of this study was to determine the anti-yeast effect of Lactobacillus spp. isolated from two popular Iranian cheeses known as Lighvan and Motal against food spoilage yeasts known as Rhodotorula mucilaginosa, Saccharomyces cerevisiae and Kluyveromyces lactis. Twenty strains of Lactobacillus were selected from Motal (16 isolates) and Lighvan cheeses (4 isolates). Anti-yeast activity was studied by Agar Spot and Well Diffusion Assay. Effect of pasteurization on inhibitory compounds was also investigated. Results showed that two strains of Lactobacillus brevis (M4 and M2) exhibited the highest anti- yeast activity in aforementioned methods, as well as tolerated pasteurization. M4 and M2 strains were inoculated into Doogh (a fermented yogurt drink) at two levels (106 and 108 cfu/ml). All samples were incubated in three storage temperatures (4, 25 and 37 °C) and were then examined for microbial parameters (Mold and yeast counts, Coliform, E. coli and Staphylococcus aureus) at specific intervals. Sample with M4 (106cfu/ml) showed superiority rather than control sample in microbial point of view. At temperatures of 25 and 37 °C, inoculated samples were not contaminated up to day- 21 and day-14, respectively. The propionic acid content for M4 and M2, was 14576.11 and 11697.3 ppm, respectively. Results indicate that incorporation of strain M4 (Lb. brevis) at a level of 106 cfu/ml can potentially postpone the yeast spoilage in Doogh and prolong the stability of this product. In conclusion, these strains had the highest activity against experimented yeasts.