Cariostatic effect of green tea in comparison with common anticariogenic agents: an in vitro study

Antibacterial and Anti-Glucosyltransferase Activity of Verbascum speciosum Against Cariogenic Streptococci

Objectives

Dental caries is a prevalent chronic human infection worldwide and several plants have shown anticariogenic properties through antibacterial activity against oral pathogens. The present study aimed to assess anticariogenic activity of Verbascum speciosum, in search of novel agents for the prevention and treatment of dental caries.

Methods

Hydro-alcoholic extracts from flowers and total aerial parts of the plant were prepared by maceration. Antibacterial activity of the extracts against Streptococcus mutans (ATCC 35668) and Streptococcus sobrinus (ATCC 27607) was investigated by agar diffusion and microdilution techniques. Inhibitory concentration-fifty values of the flowers' extract against Streptococcus mutans glucosyltransferase enzymes were determined. The total flavonoid content of the extracts was determined using an aluminum chloride reaction.

Results

Verbascum speciosum flowers' extract showed significantly higher flavonoid content and antibacterial activity; with minimum inhibitory concentrations of 100 and 200 µg/mL for Streptococcus mutans and Streptococcus sobrinus, respectively. The extract inhibited the synthesis of glucan by cell-associated and extracellular glucosyltransferase enzymes in a dose-dependent manner with higher activity against the extracellular enzyme.

Conclusion

This study indicated effective anticariogenic activity of Verbascum speciosum flowers extract. This extract can be considered as an alternative to current anticaries therapies or an additive to dental care products.

Evaluation of antibacterial and antifungal properties of selected mouthwashes: in vitro studies

Introduction. Mouthwashes should include antimicrobial compounds to inhibit microorganism multiplication, thus the formation and development of dental plaque.

Aim. The aim of the study was to evaluate the antibacterial and antifungal effectiveness of mouthwashes depending on their active ingredients.

Material and methods. In the study, the effect of antibacterial and antifungal properties of mouthwashes on reference bacterial and yeast-like fungi strains was examined. The first type of the assessed mouthwashes contained only sodium fluoride or sodium fluoride and amine fluoride as active ingredients, while the second type contained sodium fluoride and cetylpyridinium chloride.

In the study, a well diffusion method was used to test microorganisms constituting natural or pathogenic microflora of oral mucosa. The used reference microorganisms came from the ATCC: L. acidophilus ATCC 4356, Lactobacillus rhamnosus ATCC 53103, S. mutans ATCC 25175, and Candida yeasts: C. albicans ATCC 2091, C. albicans ATCC 10231, Candida parapsilosis ATCC 22019, Candida glabrata ATCC 90030, Candida krusei ATCC 14243.

Results. The mouthwashes containing sodium fluoride and cetylpyridinium chloride showed an inhibitory effect against a greater number of reference strains used in the study than did mouthwashes that contained only sodium fluoride (or sodium fluoride and amine fluoride) as active ingredients. Against the four reference strains of Candida genus, the mouthwashes with an inorganic and organic fluoride compound showed no or minimum inhibitory effect or were much less effective than the mouthwashes that also contained cetylpyridinium chloride.

Conclusion. Mouthwashes containing multiple ingredients with different antimicrobial mechanisms show synergistic action against the bacterial and fungal microflora responsible for the accumulation of dental plague.

Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate

Increased sugar consumption and unhealthy dietary patterns are key drivers of many preventable diseases that result in disability and death worldwide. However, health awareness has increased over the past decades creating a massive on-going demand for new low/non-caloric natural sweeteners that have a high potential and are safer for consumption than artificial ones. The current study aims to investigate the nutritional properties, in vitro toxicological profile, total/individual polyphenols content, and the antioxidant, anti-cariogenic, and antimicrobial activity of two newly obtained vegan and sugar-free chocolate (VHC1 and VHC2). The energy values for the two finished products were very similar, 408.04 kcal/100 g for VHC1 and 404.68 kcal/100 g for VHC2. Both products, VHC1 and VHC2 present strong antioxidant activities, whereas antimicrobial results show an increased activity for VHC1 compared to VHC2, because of a higher phenolic content. In vitro toxicological evaluation revealed that both samples present a safe toxicological profile, while VHC2 increased cellular turnover of dermal cell lines, highlighting its potential use in skin treatments. The current work underlines the potential use of these vegetal mixtures as sugar-free substitutes for conventional products, as nutraceuticals, as well as topic application in skin care due to antimicrobial and antioxidant effects.

Polyphenols in Dental Applications

(1) Background: polyphenols are a broad class of molecules extracted from plants and have a large repertoire of biological activities. Biomimetic inspiration from the effects of tea or red wine on the surface of cups or glass lead to the emergence of versatile surface chemistry with polyphenols. Owing to their hydrogen bonding abilities, coordination chemistry with metallic cations and redox properties, polyphenols are able to interact, covalently or not, with a large repertoire of chemical moieties, and can hence be used to modify the surface chemistry of almost all classes of materials. (2) Methods: the use of polyphenols to modify the surface properties of dental materials, mostly enamel and dentin, to afford them with better adhesion to resins and improved biological properties, such as antimicrobial activity, started more than 20 years ago, but no general overview has been written to our knowledge. (3) Results: the present review is aimed to show that molecules from all the major classes of polyphenolics allow for low coast improvements of dental materials and engineering of dental tissues.

Comparison of Antimicrobial Efficacy of Four Different Plant Extracts against Cariogenic Bacteria: An In Vitro Study

Background

Dental caries is an oral disease which is infectious in nature associated with various pathogenic microorganisms and is prevalent across the world.

Aim

To evaluate and compare the anticariogenic properties of the different plant extracts against various cariogenic microorganisms.

Materials and methods

In phase I, the anticariogenic efficacy of four different herbal extracts, namely Ocimum sanctum (Tulsi), Terminalia chebula (Harad), Tinospora cordifolia (Guduchi), and Glycyrrhiza glabra (Licorice), was evaluated against two strains of bacteria viz. Streptococcus mutans and Lactobacillus acidophilus. In the second phase of the study, the overall decay depth was compared.

Results

In phase I, zone of inhibition was significantly higher in G. glabra (Licorice) followed the descending order by O. sanctum (Tulsi), T. chebula (Harad), and T. cordifolia (Guduchi), respectively. In the second phase, it was found that the decay depth was significantly higher in T. cordifolia (Guduchi) followed the descending order by T. chebula (Harad), O. sanctum (Tulsi), and G. glabra (Licorice), respectively.

Conclusion

Glycyrrhiza glabra (Licorice) extract had potent antibacterial efficacy against S. mutans and L. acidophilus.

Clinical significance

Synthetic drugs have many adverse effects, so more attention has been paid to natural remedies because they are safe and effective. Today, the main interest is shifted toward the drugs which is derived from plants, which has led to the screening of many herbal plants for their potential antimicrobial activity and the same can be used clinically as an alternative of synthetic drugs used in dentistry.

How to cite this article

Rai A, Tripathi AM, Saha S, et al. Comparison of Antimicrobial Efficacy of Four Different Plant Extracts against Cariogenic Bacteria: An In Vitro Study. Int J Clin Pediatr Dent 2020;13(4):361–367.

Tea polyphenols: application in the control of oral microorganism infectious diseases

One of the most popular drinks worldwide, tea is rich in polyphenols and is beneficial to our health because it contributes to the prevention of many diseases. In the human oral cavity, there are more than 750 different species of bacteria living together within dental plaque. Some of the bacteria are pathogens that contribute to the development of oral diseases such as dental caries, periodontitis, pulpitis, mucosal disease, or halitosis through their virulence factors and their metabolites. Until now, many studies have reported that tea polyphenols (TPs) have evident inhibitory effects on some oral pathogenic microorganisms by suppressing pivotal steps of their pathogenic processes. The aim of this review is to summarize the effectiveness and mechanisms of TPs in inhibiting microorganisms, so as to provide new ideas for the prevention and treatment of oral diseases, and to contribute to the global dental public health.

Effect of Green Tea Varnish on Depth of Root Caries

AIM

Root caries is a common, debilitating condition particularly in the elderly population, which can lead to tooth loss. Evidence shows that green tea has cariostatic effects. Considering the gap of information on green tea varnish, this study aimed to assess the efficacy of green tea varnish in the prevention of root caries.

MATERIALS AND METHODS

This in vitro experimental study was performed on 42 sound premolars. Two layers of acid-resistant nail varnish were applied on root surfaces except for a window of 1 × 4 mm. The teeth were randomly divided into three groups (n = 14). Group I (control) received no intervention. Group II received green tea varnish applied on the roots every 48 hours for 21 days. Group III received green tea varnish every 24 hours for 21 days. Sections of 40 μ thickness were prepared from the center of the window, and the depth of carious lesion was measured in three points with 500 μ distance from each other using polarized light microscope. Data were analyzed using Statistical Package for the Social Sciences (SPSS) version 16 and non-parametric Kruskal-Wallis and Mann-Whitney U tests (α = 0.05).

RESULTS

The mean (and standard deviation) depth of carious lesion was 54.30 ± 28.64 (μm), 0, and 0 in groups I, II, and III respectively. Control group showed the highest depth of caries. Groups II and III were not significantly different in this respect, but significant differences were noted in depth of caries between groups I and II and also groups I and III (p < 0.001).

CONCLUSION

Based on the results, the green tea varnish may possess anticariogenic effects on root caries when applied every 24 or 48 hours over a 21-day period. Application of green tea varnish every 24 or 48 hours for 21 days may prevent root caries.

CLINICAL SIGNIFICANCE

Application of green tea varnish can prevent root caries.