Inhibitory effect of cranberry juice on the colonization of Streptococci species: An in vitro study

Abstract

Background:Dental biofilm harboring oral bacteria is highly correlated with the progression of dental diseases. The existence of micro organisms as polyspecies in an oral biofilm and dental plaque has profound implications for the etiology of periodontal disease. The adhesion of streptococci to the tooth surface is the first step in the formation of dental plaque. Antiadhesive agents which can disrupt the biofilm formation can be an effective alternative to antibacterial therapy.Materials and Methods:A total of 10 patients both male and female between the age group of 20–40 years were included in the study. Plaque samples were taken and subjected to culturing on rabbit's blood agar plate for the growth of streptococci colonies for 24–48 h. The streptococci colonies were identified and was further subjected to subculturing for 24–48 h with disc containing ethyl alcohol+cranberry extract (Group A) and water+cranberry extract (Group B). Both these groups A and B were further divided into subgroups I, II, III, IV, and V according to concentration 1:2, 1:4, 1:40, 1:100 and 1:600 respectively.Results:Zone of inhibition of Group A with subgroup I disc was 2 mm. while with subgroups II, III, IV, V disc was 4mm. Whereas the zone of inhibition seen of Group B was same (2mm) in subgroups I, II, III, IV discs however a significant zone of inhibition (10mm) was observed in subgroup V disc.Conclusion:Cranberry juice (active ingredient: Non dialyzable material) inhibits the adhesion and reverses the coaggregation of various oral micro organisms. The present study revealed that cranberry gel in highly concentrated (1:600) form has an inhibitory effect on the colonization of the streptococci species, and thus can be beneficial in the inhibition of dental plaque formation.