Evaluation of the Effect of Green Tea Extract on Mouth Bacterial Activity in the Presence of Propylene Glycol

Abdolhossein Moghbel,Nasrin Aghel,Ahmad Farjzadeh,Homaun Agheli,Nafiseh Raisi

doi:10.17795/jjnpp-3588

Abstract

Compounds present in green tea have proved to inhibit the growth and activity of bacteria associated with infections. To assess the effects of green tea leaves extract in presence of propylene glycol on the aerobic mouth bacteria load. Saliva of 25 volunteer girl students aging 20-25 years were selected and evaluated by a mouthwash sample containing 1% tannin, as the most effective antibacterial complex in green tea. Comparative studies were also conducted between green tea mouthwashes containing 1% tannin and a similar sample with 10% propylene glycol added during extraction. This comparison was applied for a chlorhexidine 0.2% sample as a chemical mouthwash brand, too. There was a meaningful difference between the green tea mouthwashes containing 10% propylene glycol and the simple green tea extract (P < 0.05). Significant difference was also seen between the herbal and chemical mouthwashes (P < 0.05). The extract 1% tannin containing 10% propylene glycol reduced the aerobic mouth bacterial load of the student salvia about 64 percent. The pH monotonousness in different days and temperatures approved the stability of tannin in liquid water medium. Using green tea extract as a herbal mouthwash is safe and harmless specially for children and pregnant women. This result led us to suppose that green tea may prevent plaque formation on teeth, coming over halitosis due to mouth infection, too. These effects need to be approved in an in vivo trial as a second study.

Highlights

Compounds present in green tea have proved to inhibit the growth and activity of bacteria associated with infections
The comparative results of the mouthwashes containing 1% tannin showed about 64% of bacterial reduction for the mouthwash containing 10% propylene glycol (PG) and 48% for PG free mouthwash
Applying a sample with 1% tannin instead of 0.5 % from Yamamoto’s work [24] could increase the microbial death around twofold and even be extended to threefold when 10% propylene glycol is in charge

Summary

Introduction

Compounds present in green tea have proved to inhibit the growth and activity of bacteria associated with infections. Comparative studies were conducted between green tea mouthwashes containing 1% tannin and a similar sample with 10% propylene glycol added during extraction. This comparison was applied for a chlorhexidine 0.2% sample as a chemical mouthwash brand, too. Conclusions: Using green tea extract as a herbal mouthwash is safe and harmless specially for children and pregnant women This result led us to suppose that green tea may prevent plaque formation on teeth, coming over halitosis due to mouth infection, too. These effects need to be approved in an in vivo trial as a second study.

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Conclusion