Abstract
The aim of this study was to compare the ability of selected plant
extracts to inhibit acid production from starch gels by plaque in vivo and by
mutans streptococci in vitro.
Commercially available propolis, liquorice, green tea, grape fruit seed, black
currant seed and cloudberry seed extracts were used in the study. The
extracts were added to a starch gel, which consisted of 8% acid hydrolysed
corn starch, 25% maltitol syrup and water (w/w). The pH of the gel was
adjusted close to 6,5. For the in vivo acid production tests the subjects
accumulated plaque for 2-3 days. After a single intake of 6 g of the test
product, it was swished around in the mouth for 2 min. Changes of plaque pH in
2-3 interdental spaces were measured with a microelectrode (Beetrode) for 30
min. In the in vitro tests Streptococcus mutans NCTC 10449 was mixed with the
gel suspensions and acid production was followed electrometrically for up to
10 min.
Propolis inhibited acid production both in vitro and in vivo at ≥ 5%.
Liquorice inhibited acid production at 1% in vitro and at
5.0 % in vivo. Grape fruit seed and green tea extracts prevented acid
production completely: grape fruit seed in vitro at 0.5% and green
tea in vitro at 0.1% and in vivo at 1.0 %. Berry seed oil extracts (1
%) had no effect on acid production.
In conclusion, acid production was inhibited by several plant extracts, which
makes them promising components of toothfriendly products.
Financial support by the National Technology Agency (Tekes), Finland, is
gratefully acknowledged.
| Original language | English |
|---|---|
| Pages (from-to) | 371 |
| Journal | Caries Research |
| Volume | 38 |
| Publication status | Published - 2004 |
| MoE publication type | B1 Article in a scientific magazine |
| Event | 51st ORCA Congress - Marburg, Germany Duration: 30 Jun 2004 → 3 Jul 2004 |