Teeth bleaching effect and anti-oral microbial activity of water-extracted apple (Malus asiatica)

Abstract

Apple contains nutrients such as sugars, dietary fiber, and vitamins as well as bioactive phytochemicals such as organic acid, fatty acid and phenolic compounds. This study was conducted to confirm the applicability of apples as a bleaching agent and functional substances for the prevention of oral infectious diseases and maintenance of oral health by investigating the bovine teeth bleaching effect, anti-oral microbial activity, and inhibitory effect of halitosis of water-extracted apple (WEA). From the results of quantitative analysis of the surface color of bovine teeth, the application of WEA significantly increased the ΔE value, indicating a bleaching effect. In the case of 100mg/ml, the ΔE value increased as the WEA application time increased, and the bleaching effect was the greatest. Based on the results of the disk diffusion test and selective culture using CRT bacteria test kit, WEA showed anti-oral microbial activity against the dental caries bacteria, Streptococcus mutans and Latobacillus casei, the periodontal bacteria, Aggregatibacter actinomycetemcomitans, and Eschericha coli, but showed no antifungal effect against Candida albicans, causing oral candidiasis. From the results of colony formation and generation of halitosis from salivary microorganisms, WEA inhibited the growth of salivary microorganisms and generation of components inducing halitosis such as hydrogen sulfide, methyl mercaptan and dimethyl sulfide, that occur during the metabolic process of oral microorganisms. Therefore, WEA is a functional substance derived from a safe and useful natural product that can be used for the prevention of oral infectious diseases and maintenance of oral health