Effect of Coffea canephora Aqueous Extract On Microbial Counts in Ex Vivo Oral Biofilms: A Case Study

被引：17

作者：

Antonio, Andrea Goncalves ^{[1
]}

Pontes Iorio, Natalia Lopes ^{[2
]}

Farah, Adriana ^{[3
,4
]}

Netto dos Santos, Katia Regina ^{[2
]}

Maia, Lucianne Cople ^{[1
]}

机构：

[1] Univ Fed Rio de Janeiro, Fac Odontol, Dept Odontopediat & Ortodontia, BR-22620360 Rio De Janeiro, RJ, Brazil

[2] Univ Fed Rio de Janeiro, Inst Microbiol Prof Paulo de Goes, Dept Microbiol Med, BR-22620360 Rio De Janeiro, Brazil

[3] Univ Fed Fluminense, Dept Ciencia Basica, Nova Friburgo, Brazil

[4] Univ Fed Rio de Janeiro, Inst Nutr, BR-22620360 Rio De Janeiro, Brazil

来源：

PLANTA MEDICA | 2012年 / 78卷 / 08期

关键词：

Coffea canephora; Rubiaceae; antimicrobial activity; oral biofilm; chlorogenic acid; caffeine; STREPTOCOCCUS-MUTANS; ROASTED COFFEE; DENTAL-CARIES; FLUORIDE; IDENTIFICATION; SUCROSE; DISEASE; WATER; ACIDS;

D O I：

10.1055/s-0031-1298435

中图分类号：

Q94 [植物学];

学科分类号：

071001 [植物学];

摘要：

In the present study, the ex vivo antimicrobial effect of brewed coffee was tested on oral biofilms. For this, unsweetened and sweetened (10% sucrose) brewed light-roasted Coffea canephora at 20% was used in biofilms formed by non-stimulated saliva from three volunteers. After 30 min contact with unsweetened and sweetened brews, the average microorganism count in the biofilms reduced by 15.2% and 12.4%, respectively, with no statistical difference among them. We also observed a drop of microorganisms in the biofilms after treatment with sucrose solution at 5% compared to control (saline) and to sucrose at 1% and 3%. In conclusion, Coffea canephora extract reduces the microbial count in oral biofilm, and our data suggest that sucrose concentration in coffee brew can influence its antimicrobial property against the referred biofilm.

引用

页码：755 / 760

页数：6

共 37 条

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