The results showed the potential use of these products as cheap and convenient adjuvants to pharmaceutical antifungal products.

Context:Several studies have demonstrated the activity of natural plants on the dental biofilm and caries development. But few studies on the antimicrobial activity of coffee-based solutions were found in the literature. Further there was no study available to check the antimicrobial effect of coffee solutions with different percentages of chicory in it.Aims:To evaluate the antimicrobial activity of different combinations of coffee-chicory solutions and their anti-adherence effect on Streptococcus mutans to glass surface.Materials and Methods:Test solutions were prepared. For antimicrobial activity testing, tubes containing test solution and culture medium were inoculated with a suspension of S. mutans followed by plating on Brain Heart Infusion (BHI) agar. S. mutans adherence to glass in presence of the different test solutions was also tested. The number of adhered bacteria (CFU/mL) was determined by plating method.Statistical Analysis:Statistical significance was measured using one way ANOVA followed by Tukey's post hoc test. P value < 0.05 was considered statistically significant.Results:Pure chicory had shown significantly less bacterial count compared to all other groups. Groups IV and V had shown significant reduction in bacterial counts over the period of 4 hrs. Regarding anti-adherence effect, group I-IV had shown significantly less adherence of bacteria to glass surface.Conclusions:Chicory exerted antibacterial effect against S. mutans while coffee reduced significantly the adherence of S. mutans to the glass surface.

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Aim To evaluate the in vitro antimicrobial activity of three commercially available intense sweeteners against two common periodontal pathogens Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans. Materials and methods Three commercially available intense sweeteners namely saccharin, aspartame and sucralose were obtained and powdered. Necessary concentrations of the sweeteners were prepared by mixing them with an inert solvent. The antimicrobial efficacy was assessed using agar well diffusion technique. Statistical analysis was done using one-way ANOVA followed by Tukey's post hoc test. p-value < 0.05 was considered statistically significant. Results All the three sweeteners showed significant antimicrobial activity against the periodontal pathogens tested. Sucralose containing sucralose showed maximum zone of inhibition, against Aggregatibacter actinomycetemcomitans. Saccharin and aspartame containing saccharin and aspartame respectively, showed maximum zone of inhibition, against Porphyromonas gingivalis. Conclusion All the sweeteners used in this study have demonstrated significant antimicrobial activity. Therefore, these sweeteners could be recommended as an ideal alternative to sucrose. Clinical significance Dental caries and periodontal diseases are ubiquitous diseases of mankind caused by microorganisms. Dental caries is caused by sucrose. By altering the source like intense sweetener we can combat caries as well as with its antimicrobial properties against periodontopathic bacteria, we can reduce prevalence of periodontal diseases. How to cite this article Prashant GM, Patil RB, Nagaraj T, Patel VB. The Antimicrobial Activity of the Three Commercially Available Intense Sweeteners against Common Periodontal Pathogens: An in vitro Study. J Contemp Dent Pract 2012; 13(6):749-752.