Polyphenolic beverages reduce initial bacterial adherence to enamel in situ

Hannig, Christian; Sorg, Julia; Spitzmüller, Bettina; Hannig, Matthias; Al-Ahmad, Ali

doi:10.1016/j.jdent.2009.03.017

« PreviousJournal of Dentistry
Volume 37, Issue 7 , Pages 560-566, July 2009

Polyphenolic beverages reduce initial bacterial adherence to enamel in situ

Christian Hannig
- Department of Operative Dentistry and Periodontology, University of Freiburg, Hugstetter Str. 55, D-79106 Freiburg, Germany
- Corresponding author. Tel.: +49 761 270 4888; fax: +49 761 270 4762.
Julia Sorg
- Department of Operative Dentistry and Periodontology, University of Freiburg, Hugstetter Str. 55, D-79106 Freiburg, Germany
Bettina Spitzmüller
- Department of Operative Dentistry and Periodontology, University of Freiburg, Hugstetter Str. 55, D-79106 Freiburg, Germany
Matthias Hannig
- Clinic of Operative Dentistry, Periodontology and Preventive Dentistry, University Hospital, Saarland University, Building 73, D-66421 Homburg/Saar, Germany
Ali Al-Ahmad
- Department of Operative Dentistry and Periodontology, University of Freiburg, Hugstetter Str. 55, D-79106 Freiburg, Germany

Received 12 February 2009; received in revised form 23 March 2009; accepted 24 March 2009. published online 06 April 2009.

Abstract

Objectives

Polyphenols are antibacterial and anti-oxidative natural agents. The present in situ study aimed to investigate the effect of different polyphenolic beverages on initial bacterial adherence to enamel in the oral cavity.

Methods

Initial biofilm formation was performed on bovine enamel specimens mounted buccally on individual upper jaw splints and carried by six subjects. After 1min of pellicle formation, oral rinses with black tea, green tea, grape juice, Cistus tea or red wine were performed for 10min. Afterwards the slabs were carried for another 19 or 109min, respectively. Samples exposed to the oral fluids for 30 and 120min served as controls. Following intraoral exposure, the slabs were rinsed with saline solution. The amount of adherent bacteria was determined with DAPI-staining (4′,6-diamidino-2-phenylindole) and with fluorescence-in situ hybridization (FISH) of eubacteria and streptococci.

Results

Rinses with all beverages reduced the amount of detectable bacteria. Lowest number of adherent bacteria was found following rinses with red wine, Cistus tea and black tea as measured with DAPI (up to 66% reduction of adherent bacteria vs. controls). Also FISH revealed significant impact of most tested beverages.

Conclusions

Rinses with certain polyphenolic beverages as well as consumption of these foodstuffs may contribute to prevention of biofilm induced diseases in the oral cavity.

Keywords: Pellicle, Biofilm, In situ, Polyphenol, FISH, DAPI, Cistus