Inhibition of lactic acid and polysaccharide formation of Streptococcus Mutans by tea extract in vitro
Authors :
- Kriengkrai Koompirojn
- Malee Guay
- Wituwan Peawchana
- Anocha Suesuwan
- Amonrat Ingkasate
Abstract :
Objective The objective of this study was to determine the effects of tea extract in different concentrations on the inhibition of polysaccharide and lactic acid production of Streptococcus mutans (S. mutans) KPSK-2 in vitro.
Material and Methods The Streptococcus mutans were grown in Todd-Hewitt broth containing 4% sucrose and tea extract (4.5 g of tea leaf boiled in 100 ml of distilled water for 15 minutes wad diluted into the following concentrations: 50.0, 33.3, 25.0, 20.0, 16.7 and 14.2% v/v respectively), the samples were incubated under 5% CO2 at 37°C for 48 hours and centrifuged at 3,000 rpm. The supernatant was analyzed for bacterial polysaccharide and lactic acid production in comparison with the control group.
Results The data were analyzed by ANOVA at 95% confidence. The results showed that the tea extract at different concentrations inhibited polysaccharide and lactic acid production by S. mutans (p<0.05), except the 14.2% V/V tea extract could not inhibit lactic acid production.
Conclusion The tea extract at concentrations of 50.0, 33.3, 25.0, 20.0, 16.7 and 14.2% V/V significantly inhibited the polysaccharide production (p<0.05) when compared to the control group, but no difference in inhibition of polysaccharide production among each concentration. The tea extract at concentrations of 50.0, 33.3, 25.0, 20.0, 16.7% V/V significantly inhibited (p<0.05) the lactic acid production when compared to the control group and there was difference in inhibition among each concentration.
(CU Dent J 2001;24:195-202)
Keywords :
Fluoride; lactic acid; polysaccharide; Streptococcus mutans; tea extract.
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