- ORAL MICROBIOLOGY
Effect of powdered green tea matcha on biofilm formation by mutans streptococci
Introduction Antibacterial ingredients with high safety and mild taste that can be used for mouthwash for children are required. Matcha is one of the natural beverages that is made from the leaves of green tea (Camellia sinensis) and widely consumed by Japanese and Asian people. This study aimed to evaluate the effectiveness of matcha in suppressing biofilm formation by mutans streptococci, typical cariogenic bacteria.
Methodology Five laboratory strains of Streptococcus mutans (serotype c, e and f) and Streptococcus sobrinus (serotype d and g) were used to evaluate the antibacterial effect of matcha. Matcha extract was added to bacterial cells in Heart Infusion broth supplemented with 1% sucrose (HIS). After incubation for 24 hours, the formed biofilm was dyed by Crystal Violet, and optical density at 490 nm was determined as the amount of biofilm formation. The effect of 0.02% chlorhexidine in HIS and purified water (MilliQ) in HIS were also measured as well.
Results The amounts of biofilm formation by all serotypes of mutans streptococci in matcha + HIS were significantly lower than those in MilliQ + HIS as were chlorhexidine in HIS, except S. sobrinus serotype g. The differences of amounts biofilm formation by all S. mutans (serotype c, e and f) and S. sobrinus serotype d in matcha + HIS and in chlorhexidine + HIS were not significant statistically.
Conclusion Matcha extract has an equivalent effectiveness of 0.02% chlorhexidine against most serotypes of mutans streptococci.
Keywords Streptococcus mutans, Streptococcus sobrinus, chlorhexidine, green tea, mouthwash.