Jornal de Probióticos e Saúde
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The Effect of Vinegar, Rose Water and Ethanolic Extract Green Tea Against Oral Streptococci, an In Vitro Study

Azam Aliasghari, Mohammad Rabbani Khorasgani and Maryam Khoroushi

Objective: Dental caries is the most common infectious diseases that are involved all groups, ages and classes of society people. Among the oral bacteria, streptococci especially Streptococcus mutans and Streptococcus salivarius are known as the most important microbial agents in dental caries and dental plaque. Dental caries treatment imposes heavy costs in all countries. Although there are different chemical antimicrobial agents for the prevention of dental caries, but their important side effects have reported. Therefore, many attempts have done for finding alternative safe medications specially natural ingredients. The aim of this research is determination of antimicrobial effects of vinegar, rose water and green tea against four cariogenic bacteria.

Methods: The antimicrobial effects of different concentrations of vinegar, rose water and green tea against Streptococcus mutans, Streptococcus salivarius, Streptococcus sanguis and Streptococcus salivarius are evaluated with disc diffusion, well plate and microtitre plate methods, also the effects of them against biofilm formation were studied.

Results: The results showed vinegar, rose water and green tea significantly reduced biofilm formation of the streptococci. Vinegar and green tea decreased more than 70% the adhesion of streptococci but rose water decreased more than 70% of S. salivarius, more than 60% of S. sobrinus, S. sanguis and more than 50% of S. mutans adhesion. The diameter of highest inhibition zone was 24.2 mm for Streptococcus salivarius and 22 mm for Streptococcus salivarius against vinegar.

The MIC of vinegar was for S. salivarius 0.0312 and MBC was 0.0625 (P<0.05), but the MIC of green tea for Streptococcus mutans and Streptococcus salivarius was 7.81 mg/ml and its MBC was 31.25 mg/ml which was significantly less than that for Streptococcus sanguis and Streptococcus salivarius which was 15.625 and 62.5 mg/ml, respectively (P<0.05). The MIC of rose water for Streptococcus salivarius, Streptococcus sanguis, Streptococcus salivarius was 1.

Conclusions: This results indicated the potential capacity of vinegar, rose water and green tea for prevention or control of cariogenic streptococci proliferation.