Volatile components of Camellia sinensis inhibit growth and biofilm formation of oral streptococci in vitro

Abstract

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 and S. 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 biofilm inhibitor but biofilm formation by these bacteria was seen 7 days after treatment with 1 mg mL(-1) of non fermented Camellia sinensis on glass beads and BIC 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.