Research Paper Volume 14, Issue 5 pp 2221—2238
Impact of the food grade heat-killed probiotic and postbiotic oral lozenges in oral hygiene
Figure 3. Oral lozenges significantly increased salivary IgA levels. Change in Lactobacillus (%) in participants’ saliva at 0, 2, and 4 weeks with the intake of oral lozenges. Oral lozenges contained postbiotics or heat-killed cells. Participants in the control group consumed placebo lozenges without the postbiotic content (*p < 0.05, **p < 0.01, and ***p < 0.001 compared with the control group; #p < 0.05, ##p < 0.01, and ###p < 0.001 in reference to values at week 0). Data are presented as medians (n = 25 in each group).