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Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine
Oliveira, Luciane Dias de; Brandão, Eloiza Helena da Silva; Landucci, Luís Fernando; Koga-Ito, Cristiane Yumi; Jorge, Antonio Olavo Cardoso.
Afiliación
  • Oliveira, Luciane Dias de; São Paulo State University. São José dos Campos Dental School. Oral Biosciences and Diagnosis Department. São José dos Campos. BR
  • Brandão, Eloiza Helena da Silva; São Paulo State University. São José dos Campos Dental School. Oral Biosciences and Diagnosis Department. São José dos Campos. BR
  • Landucci, Luís Fernando; São Paulo State University. São José dos Campos Dental School. Oral Biosciences and Diagnosis Department. São José dos Campos. BR
  • Koga-Ito, Cristiane Yumi; São Paulo State University. São José dos Campos Dental School. Oral Biosciences and Diagnosis Department. São José dos Campos. BR
  • Jorge, Antonio Olavo Cardoso; São Paulo State University. São José dos Campos Dental School. Oral Biosciences and Diagnosis Department. São José dos Campos. BR
Braz. j. oral sci ; 6(23): 1438-1441, Oct.-Dec. 2007. tab
Article en En | LILACS, BBO | ID: lil-518089
Biblioteca responsable: BR28.1
ABSTRACT
The aim of this study was to evaluate the effects of different coffee solutions on Streptococcus mutans adherence to human dental enamel and dentine. Seventy-five specimens of human enamel and 75 of dentine were included in the study. Coffee solutions were prepared with two different trade marks of coffee (Mellitari and Pilãori) and two methods of preparation. The specimens were divided into ten experimental groups (n=15) according to the coffee solution tested. Each specimen was transferred to cell culture plates containing offee solution and culture medium and 0.1 ml of Streptococcus mutans standardized suspension was inoculated into each well. After the period of incubation, the number of bacterial cells adhered to each specimen was obtained by plating method. Results were analyzed by ANOVA and TukeyÆs test (5%). Results showed that Streptococcus mutans adherence was statistically lower in the presence of the solution obtained by boiling method and the trade mark PilãoÔ (p=0.00) when compared with the other groups. All the test-groups presented values of cfu/ml significantly lower in relation to the control groups (p=0.00). It could be concluded, within the conditions of the study, that the coffee solutions tested reduced significantly the adherence of Streptococcus to dental enamel and dentine.
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Colección: 01-internacional Base de datos: BBO / LILACS Asunto principal: Streptococcus mutans / Coffea Cruda / Esmalte Dental / Dentina Límite: Humans Idioma: En Revista: Braz. j. oral sci Asunto de la revista: ODONTOLOGIA Año: 2007 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil
Buscar en Google
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Colección: 01-internacional Base de datos: BBO / LILACS Asunto principal: Streptococcus mutans / Coffea Cruda / Esmalte Dental / Dentina Límite: Humans Idioma: En Revista: Braz. j. oral sci Asunto de la revista: ODONTOLOGIA Año: 2007 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Brasil