Effect of Green Tea and Cocoa Extracts on Porphyromonas Gingivalis: An Experimental Study

Abstract

Objective: The study reveals the effects of green tea and cocoa on the growth of Porphyromonas gingivalis, a common periodontal pathogen. The studies at the cellular level enhance our understanding of the periodontal diseases. Hence, improving our knowledge of the antioxidant activity against periodontal pathogens will help to develop effective periodontal therapeutics. Design: The methodology of study involves isolation of Porphyromonas gingivalis colonies from salivary samples and then studying the effect of green tea and cocoa on the growth of colonies on blood agar plates by studying the zones of inhibition around these extracts in different solvents. Result: The activity of green tea and cocoa extract against Porphyromonas gingivalis on Blood agar was studied by a suitable method by measuring the diameter of zones of inhibition. The maximum diameter of zone of inhibition of 16 mm was observed with green tea extracts in an aqueous medium while no zones were observed with cocoa extracts in an aqueous medium. Conclusion: Our study concluded that green tea has inhibitory activity against Porphyromonas gingivalis, which is one of the major pathogens involved in chronic periodontitis. Therefore, the study provided an insight of the possibility to overcome bacterial resistance to antibiotics and to augment the action of antibiotics by providing green tea supplements in chronic periodontitis patients. Thus, the development of potent inhibitors against P. Gingivalis can provide new therapeutic approaches to treat periodontal diseases and as a result, the related systemic diseases.