Since the high prevalence worldwide of periodontitis and periimplantitis both proven to contribute and/or exacerbate systemic diseases by their inflammatory response they are becoming a major concern in general health care. The search for finding a cost-effective and repeatable treatment for the majority of the population without causing detrimental side effects is a necessity and has been a question mark for many years. Since traditional treatment protocols cannot meet to all our expectations and have some contraindications the rational of One Stage Full Mouth Disinfection (OFMD) has been the new paradigm in treatment strategy. However, a number of important details can be optimized. Lasers have taken an eminent place in periodontal care in the last two decades. The use of Free Running Pulsed (FRP) Lasers in particular might solve some shortcomings in the traditional approach. The reason behind this is the way FRP lasers by their very short bursts of energy cannot only take care of bacterial and viral components of the periodontal infection in hard as well as in soft tissue but also by dissipation of that energy have the capability to contribute to repair and at certain level regeneration. This can contribute to preservation of soft and hard tissue in a cost-effective way. 53 patients having dpsi3+ or 4 undergoing all the same protocol of a true OFMD of scaling with adjunct of FRP laser treatment with or without antibacterial support as indicated along microbiological assessment. Periodontal parameters were compared to baseline at 2, 8 up to 14 months without retreatment. Clinical outcome of the parameters for all cases were statistically significant improved to baseline.

 

Objective: Dairy products were proven to prevent caries because their cariostatic properties inhibit the attachment of cariogenic bacteria such as Streptococcus that accumulates on dental plaque. Dangke is a typical dairy product from Enrekang, South Sulawesi and Indonesia which is traditionally processed and derived from cow's milk coagulation using coagulant from sap of papaya (papain enzyme). Dangke with high protein content that reached 17.20% is considered to be one of non-cariogenic food. The aim of this study was to asses the role of Dangke to reduce Streptococcal numbers in dental plaque.

Design & Methods: This study was a quasi experimental study with post-test including only control group design. It was performed in 15 subjects who met the inclusion criteria with simple random sampling method. The study group consisted of Dangke as treatment group and chadder cheese as control group. The plaque samples were taken twice in each group: directly after (T1) and two hours after the consumption of dairy products (T2), thus obtained 30 samples of plaque in each group. Evaluation of the amount of Streptococcus was done in the Microbiology Laboratory, Faculty of Medicine, Hasanuddin University.

Results: The mean colonies of Streptococcus in Dangke and cheddar cheese group on T­1 were 19.44, 31.56 CFU/ml respectively, and T2 were 2.44, 27.56 CFU/ml respectively, with p-value in Dangke group was p=0.028 while in cheddar cheese group was p=0.746.

Conclusion: Dangke was effective to reduce Streptococcal numbers in dental plaque.