[Inhibitory effects of a hot water extract from Japanese tea on the cell growth of mutans streptococci].
This study was undertaken to examine the effect of a hot water extract from Japanese tea on the cellular growth of mutans streptococci in vitro. The extract contained polyphenol compounds, mainly catechin derivatives. Few fluoride components were contained in the extract. Streptococcus mutans MT8148R (serotype c) and S. sobrinus MT6715 (serotype g) strains were used in the present study. The organisms (10-10(7) CFU/ml) were cultured in brain heart infusion (BHI) and tryptose phosphate (TP) broths containing the tea extract (0-8 mg/ml). After incubation for 24-48 hours the cell numbers in the cultures were determined. Furthermore, cell growth of these strains on BHI agar plates containing the extract (0-2 mg/ml) were examined. The results obtained were as follows: 1. The tea extract (2-8 mg/ml) in BHI broth inhibited remarkably the growth of S. mutans and S. sobrinus (inoculum size; 10(6) CFU/ml). No difference in susceptibility to the tea extract between S. mutans and S. sobrinus was noted. 2. The cell growth of both strains in TP broth was inhibited by the tea extract. However S. sobrinus was found to be more sensitive to the extract than S. mutans. 3. Growth of S. sobrinus cells on the BHI agar plate was suppressed by the tea extract more effectively than that of S. mutans. These results suggest that the tea extract would be useful as an anti-cariogenic agent.
Kitamura
K
K
Department of Pedodontics, Osaka University Faculty of Dentistry.
Loyola
J P
JP
Sobue
S
S
D002392:Catechin / Q000494:pharmacology; D006358:Hot Temperature; D008826:Microbial Sensitivity Tests; D013295:Streptococcus mutans / Q000187:drug effects*; D016986:Streptococcus sobrinus / Q000187:drug effects*; D013662:Tea
D013662:Tea; D002392:Catechin