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Research Article | Open Access | Just Accepted

Microbiota and Beyond: Probiotic, Prebiotics, and Postbiotics in Periodontal Disease Treatment

Yanfang Liua,b,c,1Yalin Lia,b,c,1Teng Maa,b,cHao Jina,b,cLai-Yu Kwoka,b,cZhihong Suna,b,cHeping Zhanga,b,c( )

a Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China

b Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China

c Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia, China

1 These authors contributed equally.

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Abstract

Periodontal disease, a common outcome of poor oral health, is closely linked to microbial dysbiosis in the oral cavity. The oral microbiota, second in complexity only to the gut, plays a central role in plaque formation and inflammation, contributing to both local and systemic diseases. Conventional treatments often disrupt the microbiota without addressing underlying causes, prompting interest in biologic strategies. This review provides a comprehensive analysis of the oral microbiota's role in periodontal disease and its systemic connections. We focus on recent advances in probiotics, prebiotics, and postbiotics, evaluating their protective effects and mechanisms of action through evidence from preclinical and clinical studies. The review also discusses current limitations and outlines future directions for translating these findings into effective therapies. Our synthesis offers novel insights into microbiota-targeted strategies for the prevention and treatment of periodontal disease.

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Food Science and Human Wellness

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Cite this article:
Liu Y, Li Y, Ma T, et al. Microbiota and Beyond: Probiotic, Prebiotics, and Postbiotics in Periodontal Disease Treatment. Food Science and Human Wellness, 2025, https://doi.org/10.26599/FSHW.2025.9250698

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Received: 12 February 2025
Revised: 19 April 2025
Accepted: 12 May 2025
Available online: 12 September 2025

© 2025 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).