اخبار و اعلانات

 آمار

تعداد نشریات283
تعداد نشریات سازمان81
تعداد شماره‌ها2,722
تعداد مقالات31,007
تعداد مشاهده مقاله26,984,209
تعداد دریافت فایل اصل مقاله16,149,226
AL-Qaralusi, D. M, Al-Mizraqchi, A. S. (1401). Effect of Non-Nutritive Sweeteners on Antibacterial Activity of Black and Green Tea Aqueous Extracts against Salivary Mutans Streptococci (in-vitro Study). سامانه مدیریت نشریات علمی, 78(1), 485-492. doi: 10.22092/ari.2022.359290.2395
D. M AL-Qaralusi; A. S Al-Mizraqchi. "Effect of Non-Nutritive Sweeteners on Antibacterial Activity of Black and Green Tea Aqueous Extracts against Salivary Mutans Streptococci (in-vitro Study)". سامانه مدیریت نشریات علمی, 78, 1, 1401, 485-492. doi: 10.22092/ari.2022.359290.2395
AL-Qaralusi, D. M, Al-Mizraqchi, A. S. (1401). 'Effect of Non-Nutritive Sweeteners on Antibacterial Activity of Black and Green Tea Aqueous Extracts against Salivary Mutans Streptococci (in-vitro Study)', سامانه مدیریت نشریات علمی, 78(1), pp. 485-492. doi: 10.22092/ari.2022.359290.2395
AL-Qaralusi, D. M, Al-Mizraqchi, A. S. Effect of Non-Nutritive Sweeteners on Antibacterial Activity of Black and Green Tea Aqueous Extracts against Salivary Mutans Streptococci (in-vitro Study). سامانه مدیریت نشریات علمی, 1401; 78(1): 485-492. doi: 10.22092/ari.2022.359290.2395

Effect of Non-Nutritive Sweeteners on Antibacterial Activity of Black and Green Tea Aqueous Extracts against Salivary Mutans Streptococci (in-vitro Study)

Archives of Razi Institute
مقاله 60، دوره 78، شماره 1، فروردین و اردیبهشت 2023، صفحه 485-492    اصل مقاله (534.68 K)
نوع مقاله: Original Articles
شناسه دیجیتال (DOI): 10.22092/ari.2022.359290.2395
نویسندگان
D. M AL-Qaralusi* ؛ A. S Al-Mizraqchi
Department of Basic Sciences, College of Dentistry, University of Baghdad, Baghdad, Iraq
چکیده
Herbal medicines, such as plants and their constituents, have been used globally to treat and cure disorders since antiquity, long before the discovery of modern drugs. Some of these items require an addition to make them more appealing to consumers. This study is an in vitro evaluation of the antibacterial activity of tea (black and green tea aqueous extracts) against salivary Mutans streptococci, followed by an analysis of the effect of non-nutritive sweeteners on the antibacterial activity of these extracts against salivary Mutans streptococci. The examined bacteria were sensitive to various doses of black and green tea aqueous extract, with the inhibition zone expanding as the concentration of the extracts rose. At a dosage of 225mg/ml for black tea extracts and 200mg/ml for green tea extracts, all Mutans isolates were destroyed. In this trial, 1% stevia or sucralose did not inhibit the antibacterial activity of any tea extract, nor did 5% stevia inhibit the antimicrobial activity of black tea extract. In addition, this concentration inhibits the antimicrobial properties of green tea extracts. In this investigation, it found that increasing the content of nonnutritive sweeteners interfered with the antibacterial activity of black and green tea aqueous extract against salivary Mutans streptococci.
کلیدواژه‌ها
Dental Caries؛ Tea Extracts؛ Mutans Streptococci؛ Stevia؛ Sucralose
سایر فایل های مرتبط با مقاله
مراجع
  1. Marsh PD. The commensal microbiota and the development of human disease–an introduction. J Oral Microbiol. 2015;7(1):29128.
  2. Tonetti MS, Chapple IL, Jepsen S, Sanz M. Primary and secondary prevention of periodontal and peri‐implant diseases: Introduction to, and objectives of the 11th European Workshop on Periodontology consensus conference. J Clin Periodontol. 2015;42:1-4.
  3. Shekar BRC, Nagarajappa R, Suma S, Thakur R. Herbal extracts in oral health care-A review of the current scenario and its future needs. Pharmacogn Rev. 2015;9(18):87.
  4. Figuero E, Roldán S, Serrano J, Escribano M, Martín C, Preshaw PM. Efficacy of adjunctive therapies in patients with gingival inflammation: A systematic review and meta‐analysis. J Clin Periodontol. 2020;47:125-43.
  5. Freires IA, Rosalen PL. How natural product research has contributed to oral care product development? A critical view. Pharm Res. 2016;33(6):1311-7.
  6. Chen S, Wang C-Y, Tsai C-Y, Yang I-C, Luo S-J, Chuang Y-K. Fermentation quality evaluation of tea by estimating total catechins and theanine using near-infrared spectroscopy. Vib Spectrosc. 2021;115:103278.
  7. Wu M, Brown AC. Applications of catechins in the treatment of bacterial infections. Pathogens. 2021;10(5):546.
  8. Liauchonak I, Qorri B, Dawoud F, Riat Y, Szewczuk MR. Non-nutritive sweeteners and their implications on the development of metabolic syndrome. Nutrients. 2019;11(3):644.
  9. Purohit V, Mishra S. The truth about artificial sweeteners–are they good for diabetics? : Elsevier; 2018. p. 197-9.
  10. Ahmad J, Khan I, Blundell R, Azzopardi J, Mahomoodally MF. Stevia rebaudiana Bertoni.: An updated review of its health benefits, industrial applications and safety. Trends Food Sci Technol. 2020;100:177-89.
  11. Ghaheri M, Adibrad E, Safavi SM, Kahrizi D, Soroush A, Muhammadi S, et al. Effects of life cycle and leaves location on gene expression and glycoside biosynthesis pathway in Stevia rebaudiana Bertoni. Cell Mol Biol. 2018;64(2):17-22.
  12. Gasmalla M. Stevia rebaudiana Bertoni as A Natural Sweetener. MOJ Food Process Technol. 2016;2(3):00036.
  13. Martyn D, Darch M, Roberts A, Lee HY, Yaqiong Tian T, Kaburagi N, et al. Low-/no-calorie sweeteners: a review of global intakes. Nutrients. 2018;10(3):357.
  14. Marsh PD, Lewis MA, Rogers H, Williams D, Wilson M. Marsh and Martin's Oral Microbiology-E-Book: Elsevier Health Sciences; 2016.
  15. Rosier B, Marsh P, Mira A. Resilience of the oral microbiota in health: mechanisms that prevent dysbiosis. J Dent Res. 2018;97(4):371-80.
  16. Thylstrup A, Fejerskov O. Textbook of clinical cariology. 1986.
  17. Al-Mizrakchi A. Adherence of mutans Streptococci on teeth surfaces: microbiological and biochemical studies: Ph. D. thesis, Al-Mustansiriya University, Baghdad; 1998.
  18. Wen P, Chen M, Zhong Y, Dong Q, Wong H. Global burden and inequality of dental caries, 1990 to 2019. J Dent Res. 2022;101(4):392-9.
  19. Peres MA, Macpherson LM, Weyant RJ, Daly B, Venturelli R, Mathur MR, et al. Oral diseases: a global public health challenge. Lancet. 2019;394(10194):249-60.
  20. Janakiram C, Venkitachalam R, Fontelo P, Iafolla TJ, Dye BA. Effectiveness of herbal oral care products in reducing dental plaque & gingivitis–a systematic review and meta-analysis. BMC Complement Med Ther. 2020;20(1):1-12.
  21. Barroso H, Ramalhete R, Domingues A, Maci S. Inhibitory activity of a green and black tea blend on Streptococcus mutans. J Oral Microbiol. 2018;10(1):1481322.
  22. Zhang C, Suen CL-C, Yang C, Quek SY. Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade. Food Chem. 2018;244:109-19.
  23. Korir M, Wachira F, Wanyoko J, Ngure R, Khalid R. The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model. Food Chem. 2014;145:145-53.
  24. Shalaby EA, Mahmoud GI, Shanab SM. Suggested mechanism for the effect of sweeteners on radical scavenging activity of phenolic compounds in black and green tea. Front Life Sci. 2016;9(4):241-51.
  25. Abid ZB, Trimeche A, Abaidi H, Denden S, Fattouch S, Jaafoura MH, et al. Lemon juice counteracts the effect of green tea decoction on body weight gains, high fat diet Induced-liver steatosis, Total antioxidant status and some metabolic parameters in rats. Int J Food Sci Nutr. 2014;4(1):1.
  26. Kesinger NG, Stevens JF. Covalent interaction of ascorbic acid with natural products. Phytochemistry. 2009;70(17-18):1930-9.
  27. Jlassi H, Dhaouadi K, Laaribi M, Fattouch S, Hamdaoui M. Short cooking time increases, but sucrose or sweetener counteracts the radical scavenging activities of tea decoction as compared to tea infusion. J Food Nutr Disor. 2016;6:2.
  28. Mlambo R, Wang J, Chen C. Stevia rebaudiana, a Versatile Food Ingredient: The Chemical Composition and Medicinal Properties. J Nanomater. 2022;2022.
  29. Chen L, Wang W, Zhang J, Wang W, Ni D, Jiang H. Dehydroascorbic acid affects the stability of catechins by forming conjunctions. Molecules. 2020;25(18):4076.
آمار
تعداد مشاهده مقاله: 826
تعداد دریافت فایل اصل مقاله: 194


counter
سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب