EFFECT OF WHITE TEA EXTRACT IN VITRO AGAINST CARIOGENIC AND PERIODONTAL BACTERIA
DOI:
https://doi.org/10.22159/ijap.2018.v10s1.35Keywords:
White tea extract, Antimicrobial, Cariogenic bacteria, Periodontal bacteriaAbstract
Objective: This work aimed to evaluate the in vitro antimicrobial properties of white tea maceration extract against pathogenic oral bacteria
Streptococcus mutans (serotype F), Porphyromonas gingivalis (strain ATCC 33277), and Actinobacillus actinomycetemcomitans (phenotype A); the
properties of this product were also tested against non-pathogenic Streptococcus sanguis (ATCC 10556) for comparison.
Methods: A maceration extract was made from white tea collected from West Java, and the infusion was prepared at concentrations of 5–80%. The
selected strains of each microbial species were cultured under anaerobic conditions, and equalized standard dilutions of the cultured bacteria were
used for testing. Dilution and diffusion tests were conducted to quantify the antimicrobial properties of white tea extract (WTE) against the bacteria.
Results: The dilution test results showed a minimum inhibitory concentration of 40% of WTE against S. mutans, P. gingivalis, and
A. actinomycetemcomitans and 80% against S. sanguis. The minimum bactericidal concentration was 80% for all tested bacterial strains.
Conclusion: The diffusion test results showed higher inhibition with increasing extract concentration; however, the difference between concentrations
of 40% and 80% was small or negligible, except for A. actinomycetemcomitans. These results imply the clear, acute antimicrobial effect of WTE against
the tested oral anaerobic pathogens in vitro. Considering that these effects were concentration dependent and that white tea has the highest content
of antimicrobial phenolic compounds among all grades of (green) tea, white tea or WTE may be useful for inhibiting the growth of pathogens involved
in the development of caries and/or periodontal disease.
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