Evaluation of the Effect of Green Tea Extract on Mouth Bacterial Activity in the Presence of Propylene Glycol

Abstract

Background: Compounds present in green tea have proved to inhibit the growth and activity of bacteria associated with infections. Objectives: To assess the effects of green tea leaves extract in presence of propylene glycol on the aerobic mouth bacteria load. Materials and Methods: Saliva of 25 volunteer girl students aging 20-25 years were selected and evaluated by a mouthwash sample containing 1% tannin, as the most effective antibacterial complex in green tea. Comparative studies were also conducted between green tea mouthwashes containing 1% tannin and a similar sample with 10% propylene glycol added during extraction. This comparison was applied for a chlorhexidine 0.2% sample as a chemical mouthwash brand, too. Results: There was a meaningful difference between the green tea mouthwashes containing 10% propylene glycol and the simple green tea extract (P < 0.05). Significant difference was also seen between the herbal and chemical mouthwashes (P < 0.05). The extract 1% tannin containing 10% propylene glycol reduced the aerobic mouth bacterial load of the student salvia about 64 percent. The pH monotonousness in different days and temperatures approved the stability of tannin in liquid water medium. Conclusions: Using green tea extract as a herbal mouthwash is safe and harmless specially for children and pregnant women. This result led us to suppose that green tea may prevent plaque formation on teeth, coming over halitosis due to mouth infection, too. These effects need to be approved in an in vivo trial as a second study.

Factors Associated with Halitosis in White-Collar Employees in Shanghai, China

“…Green tea has been reported to reduce VSC levels immediately after consumption in vivo and in vitro [ 56 ]. The inhibition of halitosis may due to the antibacterial effect of green tea and suppression of the mgl gene, which encodes L-methionine-α-deamino-γ-mercaptomethane-lyase (METase), an enzyme producing methyl mercaptan [ 57 , 58 ]. In the present study, more frequent tea intake was related to lower VSC levels in bivariate analysis, but not in the regression analysis adjusted for confounding factors.…”

Comparing fl uoride release in preventa and enamel pro in laboratory environment

“…Therefore, instead of using chemical mouthwashes such as chlorhexidine, this herbal mouthwash is recommended especially for children and pregnant women. Although the bacterial strains used in their study are not identical to this one, in both studies, with an increase in concentration of green tea extract, their antimicrobial activity is also increased (Moghbel et al 2012). Neyestani et al (2007) investigated the effect of green tea in comparison with black tea on Streptococcus pyogenes strains; they also stated that an increase in the concentration of green tea extract increases its effect, although in their research the studied pathogens were different from this study.…”

Effects of green tea (Camellia sinensis) mouthwash containing 1% tannin on dental plaque and chronic gingivitis: a double‐blinded, randomized, controlled trial

“…According to Moghbel et al ., using a sample with 1% tannin compared to 0.25% and 0.5% could decrease the microbial load in the saliva samples as much as twofold (26–32%), and even more with the addition of propylene glycol; therefore, in the present study, we used a 1% tannin preparation of green tea …”