Inhibitory Effects of Coffee Beans on Dental Carries Causing Streptococcus mutans Activity
윤현서, 지윤정,
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윤현서 ( Yoon Hyun-Seo ) - Dong-Eui University Department of Dental Hygiene
지윤정 ( Jee Yun-Jeong ) - Inje University Graduate School Department of Biological Sciences
KMID : 1157520150110030159
Abstract
Objective: The roast coffee has an effect to prevent the dental caries by the antibacterial action and by inhibiting that Streptococcus mutans is adsorbed on the tooth surface. Therefore, the authors intended to investigate to the antibacterial effects by the coffee bean.
Methods: Columbia valencia supremo beans were pulverized by a grinder after roasting each 70 g of beans by each step at 210oC±10oC for 0 (raw bean) to 25 minutes. The extraction of coffee was accomplished by filtering each pulverized coffee with a filter paper by classifying the temperature of sterile distilled water into 75oC, 25oC. Each 30 μl of the extracting solution by step was dropped on the sterilized paper disk with 8 mm diameter on the medium which and Porphyromonas gingivalis were inoculated, and the antibacterial activity was measured by the size after culturing them at 37oC for 48 hours, and the measurements were performed by the repetition of 3 times considering the error of the experiment processes.
Results: The antibacterial effects for the S. mutans and P. gingivalis of the coffee extract solutions, the S. mutans showed the antibacterial activity of 12 mm and the P. gingivalis did that of 10 mm, respectively, at the roasting time for 20 minutes.
Conclusion: As a result observing the antimicrobial effects by roasting raw beans by step in order to investigate the antimicrobial effect of the coffee extract solution in this study, the antimicrobial effects for the dental caries and bad breath-related bacteria of roast bean coffee were confirmed.
키워드
Streptococcus mutans; Porphyromonas gingivalis; dental caries
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