Omics insights into the impact of slightly acidic electrolyzed water with sodium benzoate on food and oral associated microbes

Food intake strongly shapes the human oral microbiota, as microorganisms can be introduced through fermented foods and sustained by dietary nutrients. In this study, oral microbial samples from 20 caries-free individuals were cultured on hydroxyapatite disks, and sucrose addition shifted the community toward a cariogenic state. Slightly acidic electrolyzed water (SAEW) combined with sodium benzoate (NaB), a food preservative, was applied to control these biofilms. Several food-related bacteria were identified, including Limosilactobacillus mucosae and Lactobacillus sakei with cariogenic potential, and Pseudomonas paralactis and Streptococcus periodonticum with competitive effects against cariogenic strains. SAEW with NaB reduced cariogenic pathogens and suppressed key metabolic pathways, including starch and sucrose metabolism, glycolysis/gluconeogenesis, and N-glycan biosynthesis. These findings indicate that SAEW with NaB slows micro environmental acidification and highlights the ecological links between food-associated and oral microorganisms, offering new perspectives for the development of food-derived anti-cariogenic strategies. • Sucrose induces a cariogenic shift in oral biofilms of caries-free individuals. • Food-origin bacteria are identified as key players with cariogenic potential. • Combination of slightly acidic electrolyzed water (SAEW) and sodium benzoate (NaB) effectively suppresses cariogenic pathogens and their critical metabolic pathways. • The SAEW-NaB strategy slows acidification and promotes a healthier microbial balance, linking food microbiology and oral ecology.