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Abstract
Among esthetic procedures, teeth whitening is a common and often used treatment for patients who seek good teeth appearance. We developed an experimental green tea extract and an experimental green tea gel for enamel restoring treatment after bleaching. We also tested the antibacterial and antifungal effect of the experimental extract against specific endodontic and cariogenic microorganisms. The green tea extract antibacterial action was determined by the disk-diffusion method using Peptostreptococcus anaerobius (ATCC27337), Corynebacterium xerosis (ATCC 373), Streptococcus mutans (ATCC 25175) and Candida albicans (ATCC 10231) strains. Enamel microstructure was investigated by SEM analysis, and surface details were revealed by AFM. The inhibition zones around the wells showed evident antimicrobial activity of the experimental extract. In the presence of Candida albicans (ATCC 10231), the extract showed no antifungal activity. The enamel’s surface roughness and hydroxyapatite prism aspects were the parameters followed throughout the study. The experimental green tea extract is efficient against some microorganisms commonly found in the oral cavity. However, the studied extract had no antifungal effect. The results show that after bleaching with the experimental gel, we obtained the best surface parameters, similar to healthy enamel.
Highlights
Green tea is the most consumed beverage, after water [1], and it is obtained by infusing in hot water the dried leaves of Camellia sinensis, a plant belonging to the Theaceae family
The experimental extract of Camellia sinensis developed in the present study was evaluated from a microbiological point of view by testing the antimicrobial activity on different microbial strains frequently identified in the oral cavity
It was necessary to relate the values recorded to the standard reference values of the inhibition zones for each tested microbiological strain in order to determine the antimicrobial effect of the experimental extract, according to CLSI (Clinical and Laboratory Standards Institute) norms
Summary
Green tea is the most consumed beverage, after water [1], and it is obtained by infusing in hot water the dried leaves of Camellia sinensis, a plant belonging to the Theaceae family. This plant is evergreen, and it is cultivated in tropical and subtropical climates, especially in China, Sri Lanka and Japan [2]. Previous studies in the literature have associated green tea with multiple therapeutic effects It has a strong antioxidant action due to its catechin content and contains condensed and hydrolysable tannins, which are responsible for some therapeutic effects [3]. It has been suggested that green tea catechins (EGCG) offer a promising prospect for the development of a new adjuvant treatment for chronic marginal periodontitis due to their ability to decrease the secretion of MMP (matrix-metalloproteinase), which are important tissue-destroying enzymes produced by mucous membranes and immune cells [5]
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