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Abstract:
Background: Camelia sinensis, tea is associated with reduction of caries. Tooth decay occurs from microbes attacking decalcified tooth niches. Among bacteria responsible for decay is Streptococcus. Reports of effects of tea on Streptococcus are rare. Aim: This research reports in vitro modulation of tea, with common additives (sugar and lemon), on Streptococcal growth. Methodology: Concentrations (102 to107 CFU/mL) Streptococcus mutans were prepared in various growth media. Bacterial mulitplication was measured by light absorbance. Test media were: A- Black-tea; B- Black-tea with lemon juice; C- Black-tea with sugar; D- Black-tea with lemon juice and sugar; E- Purified Water. The pH of each liquid was measured to start. Test liquids were inoculated and incubated for 24 hrs at 37Co. Absorbance by time per microorganism concentration per solution was measured. Absorbance measured at 625 nm at time intervals 0 min, 5, 15, 20, 30 , and 60 minutes per solution (A to E) and per microorganism concentration (102 to 107 CFU/mL). Results: pH's of the different test solutions range from pH 3.68 (black tea with lemon juice and sugar) to 5.49 (plain black Tea ); pH of controls were pH 6.01 (purified water) and pH 7.01 (Ringer solution). Conclusion: Black-tea inhibits S. mutans growth in the first15-30 minutes. Black-tea with lemon, enhances this bacterial inhibition. Adding sucrose accelerates bacterial growth. These results show that black tea plays a role in inhibition of decay formation, but adding sucrose accelerates bacterial growth. Abbreviations used in this article:
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