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KMID : 0358920170440040437
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Journal of the Korean Academy of Pedodontics
2017 Volume.44 No. 4 p.437 ~ p.445
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Anticariogenic Effects of Different Types of Tea
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Jeong Il-Yong
Lee Ju-Young
Kim Mi-Ah
Lee Daw-Woo
Yang Yeon-Mi
Kim Jae-Gon
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Abstract
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The aim of this study was to investigate the effects of green tea, black tea, barley tea and roasted corn tea used in South Korea to make tea on the formation of Streptococcus mutans biofilm. The aqueous samples of 4 types of tea were extracted from commercial tea bags using cold water (7℃) or hot water (72℃). S. mutans UA 159 was introduced into 96-well plates which contained the tea samples and 1% sucrose media. Crystal violet staining was used to assess the effects of teas on S. mutans biofilm formation. In both groups of green tea and black tea, the biofilm significantly decreased with the solution of 50 μL aqueous sample in 200 μL media and 100 μL aqueous sample in 100 μL media (p < 0.05). S. mutans biofilm with 25 μL of barley tea or roasted corn tea aqueous sample in hot water (72℃) for 10 minutes showed significant decrease compared of green tea or black tea (p < 0.05). In this study, green tea and black tea suppress the formation of S. mutans biofilm.
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KEYWORD
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Anticariogenic effects, Streptococcus mutans, Green tea, Black tea, Barley tea, Roasted corn tea
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