Prebiotics are substances that can stimulate the growth and
activity of good bacteria in the microbiome. By utilising prebiotics, the oral
microbiome can be restored, and it can prevent the development of periodontitis
in a more natural and safer way. The aim of this review is to investigate the
potential role of honey as a natural prebiotic agent in modulating the oral
microbiome, with a specific focus on its effectiveness in preventing focal
infections and reducing the risk or progression of periodontitis. Honey
contains various simple sugars like glucose and fructose digested, as well as
important enzymes like glucose oxidase that play a role in the formation of
hydrogen peroxide, a natural antimicrobial compound. In addition, honey also
contains sour organic acids which provide a characteristic sour taste and help
guard against pH stability in the environment mouth. Honey helps arrange
biofilm formation (layer microbes on teeth) to keep them healthy and balanced
(Al-Waili et al., 2011). In addition, honey can help stabilise the pH of the
mouth cavity so as to prevent conditions that damage tooth enamel. Besides the
biological benefits, using honey in product maintenance mouth also has the
potential to increase patient compliance to therapy. This is caused by natural
experience, honey received in a way widely accepted by the community, both in
terms of taste and security usage. The combination of honey’s prebiotic and
antimicrobial properties offers a dual mechanism that effectively restores oral
microbiome homeostasis. However, further clinical research is needed to
determine optimal dosing, application methods, and long-term safety.
Integrating honey into oral care products presents a promising and innovative
approach for the prevention and management of periodontitis. With a combination
of beneficial biological, safety, comfort usage, as well as a sustainable
environment, honey has the potential big for become an integral part of
prevention and management strategies for periodontal disease in the future.
Author(s) Details
Miftakhul Cahyati
Department of Oral Medicine, Faculty of Dentistry, Brawijaya University,
Malang-65145, Indonesia.
Agus Susilo
Department of Animal Science, Faculty of Animal Science, Brawijaya
University, Malang-65145, Indonesia.
Khothibul Umam Al
Awwaly
Department of Animal Science, Faculty of Animal Science, Brawijaya
University, Malang-65145, Indonesia.
Firman Jaya
Department of Animal Science, Faculty of Animal Science, Brawijaya
University, Malang-65145, Indonesia.
Premy Puspitawati
Rahayu
Department of Animal Science, Faculty of Animal Science, Brawijaya
University, Malang-65145, Indonesia.
Herly Evanuarini
Department of Animal Science, Faculty of Animal Science, Brawijaya
University, Malang-65145, Indonesia.
Dedes Amertaningtyas
Department of Animal Science, Faculty of Animal Science, Brawijaya
University, Malang-65145, Indonesia.
Ria Dewi Andrian
Department of Animal Science, Faculty of Animal Science, Brawijaya
University, Malang-65145, Indonesia.
Dodyk Pranowo
Department of Agroindustrial Technology, Faculty of Agricultural
Technology, Brawijaya University, Malang-65145, Indonesia.
Nurjannah
Department of Statistics, Faculty of Mathematics and Natural Sciences,
Brawijaya University, Indonesia.
Asep Awaludin Prihant
Department of Fishery Product Technology, Faculty of Fisheries and Marine
Sciences, Brawijaya University, Malang-65145, Indonesia.
Please see the book here :- https://doi.org/10.9734/bpi/aodhr/v7/6398
