عنوان به زبان ديگر :
Volatile Components of Camellia sinensis Inhibit Growth and Biofilm Formation of Oral Streptococci in vitro
پديد آورندگان :
Shoae Hassani Alireza نويسنده , Ordouzadeh Negar نويسنده , Hamdi Kasra نويسنده , Amirmozafari Nour نويسنده , Nazari Rashed نويسنده , Ghaemi Amir نويسنده
چكيده لاتين :
This study aimed to evaluate the efficacy of semi fermented and non fermented Camellia sinensis
extracts (Black and Green tea) and comparison between them against Streptococcus mutans ATCC 25175,
S. mitis ATCC 9811 andS. sanguis ATCC 10556 that are responsible for dental caries and bacteremias following
dental manipulations. Minimum inhibitory concentrations of both tea extracts were assessed by Well diffusion
and Broth dilution methods and examination of cell adherence (Biofilm inhibitory concentrations) was observed
on glass slides under phase contrast microscope and colony counts from glass beads. Concentration of
1 mg mL-1 of semi fermented tea extract was completely biofihn inhibitor but biofihn formation by these bacteria
was seen 7 days after treatment with 1 mg mL-1 of non fermented Camellia sinensis on glass beads and Bl.C
for oral streptococci treated with this extract was 1.5, 2.5 mg mL-1 of semi fermented and 3 mg mL-1 of non
fermented extracts had bactericidal effect on these bacteria. Semi fermented and non fermented
Camellia sinensis extracts were able to prevent growth of oral streptococci. Therefore dental caries significantly
reduce and the efficiency of semi fermented tea was higher due to rich content of volatile components rather
than non fermented extracts.
