Effect of different types of tea on Streptococcus mutans: An in vitro study

Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black te...
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Gespeichert in:

Autor*in:	Priya Subramaniam [verfasserIn] Uma Eswara [verfasserIn] K R Maheshwar Reddy [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2012

Schlagwörter:	Black tea flavonoids green tea oolong tea phytochemicals Streptococcus mutans tannins tea

Übergeordnetes Werk:	In: Indian Journal of Dental Research - Wolters Kluwer Medknow Publications, 2007, 23(2012), 1, Seite 43-48
Übergeordnetes Werk:	volume:23 ; year:2012 ; number:1 ; pages:43-48

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc Journal toc

DOI / URN:	10.4103/0970-9290.99037

Katalog-ID:	DOAJ023159200

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520			\|a Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts .
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allfields	10.4103/0970-9290.99037 doi (DE-627)DOAJ023159200 (DE-599)DOAJba68c3cfe8f14d50b36c0b04c3f97d2f DE-627 ger DE-627 rakwb eng RK1-715 Priya Subramaniam verfasserin aut Effect of different types of tea on Streptococcus mutans: An in vitro study 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts . Black tea flavonoids green tea oolong tea phytochemicals Streptococcus mutans tannins tea Dentistry Uma Eswara verfasserin aut K R Maheshwar Reddy verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 23(2012), 1, Seite 43-48 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:23 year:2012 number:1 pages:43-48 https://doi.org/10.4103/0970-9290.99037 kostenfrei https://doaj.org/article/ba68c3cfe8f14d50b36c0b04c3f97d2f kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2012;volume=23;issue=1;spage=43;epage=48;aulast=Subramaniam kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 23 2012 1 43-48
spelling	10.4103/0970-9290.99037 doi (DE-627)DOAJ023159200 (DE-599)DOAJba68c3cfe8f14d50b36c0b04c3f97d2f DE-627 ger DE-627 rakwb eng RK1-715 Priya Subramaniam verfasserin aut Effect of different types of tea on Streptococcus mutans: An in vitro study 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts . Black tea flavonoids green tea oolong tea phytochemicals Streptococcus mutans tannins tea Dentistry Uma Eswara verfasserin aut K R Maheshwar Reddy verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 23(2012), 1, Seite 43-48 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:23 year:2012 number:1 pages:43-48 https://doi.org/10.4103/0970-9290.99037 kostenfrei https://doaj.org/article/ba68c3cfe8f14d50b36c0b04c3f97d2f kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2012;volume=23;issue=1;spage=43;epage=48;aulast=Subramaniam kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 23 2012 1 43-48
allfields_unstemmed	10.4103/0970-9290.99037 doi (DE-627)DOAJ023159200 (DE-599)DOAJba68c3cfe8f14d50b36c0b04c3f97d2f DE-627 ger DE-627 rakwb eng RK1-715 Priya Subramaniam verfasserin aut Effect of different types of tea on Streptococcus mutans: An in vitro study 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts . Black tea flavonoids green tea oolong tea phytochemicals Streptococcus mutans tannins tea Dentistry Uma Eswara verfasserin aut K R Maheshwar Reddy verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 23(2012), 1, Seite 43-48 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:23 year:2012 number:1 pages:43-48 https://doi.org/10.4103/0970-9290.99037 kostenfrei https://doaj.org/article/ba68c3cfe8f14d50b36c0b04c3f97d2f kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2012;volume=23;issue=1;spage=43;epage=48;aulast=Subramaniam kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 23 2012 1 43-48
allfieldsGer	10.4103/0970-9290.99037 doi (DE-627)DOAJ023159200 (DE-599)DOAJba68c3cfe8f14d50b36c0b04c3f97d2f DE-627 ger DE-627 rakwb eng RK1-715 Priya Subramaniam verfasserin aut Effect of different types of tea on Streptococcus mutans: An in vitro study 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts . Black tea flavonoids green tea oolong tea phytochemicals Streptococcus mutans tannins tea Dentistry Uma Eswara verfasserin aut K R Maheshwar Reddy verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 23(2012), 1, Seite 43-48 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:23 year:2012 number:1 pages:43-48 https://doi.org/10.4103/0970-9290.99037 kostenfrei https://doaj.org/article/ba68c3cfe8f14d50b36c0b04c3f97d2f kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2012;volume=23;issue=1;spage=43;epage=48;aulast=Subramaniam kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 23 2012 1 43-48
allfieldsSound	10.4103/0970-9290.99037 doi (DE-627)DOAJ023159200 (DE-599)DOAJba68c3cfe8f14d50b36c0b04c3f97d2f DE-627 ger DE-627 rakwb eng RK1-715 Priya Subramaniam verfasserin aut Effect of different types of tea on Streptococcus mutans: An in vitro study 2012 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts . Black tea flavonoids green tea oolong tea phytochemicals Streptococcus mutans tannins tea Dentistry Uma Eswara verfasserin aut K R Maheshwar Reddy verfasserin aut In Indian Journal of Dental Research Wolters Kluwer Medknow Publications, 2007 23(2012), 1, Seite 43-48 (DE-627)545783836 (DE-600)2388222-0 19983603 nnns volume:23 year:2012 number:1 pages:43-48 https://doi.org/10.4103/0970-9290.99037 kostenfrei https://doaj.org/article/ba68c3cfe8f14d50b36c0b04c3f97d2f kostenfrei http://www.ijdr.in/article.asp?issn=0970-9290;year=2012;volume=23;issue=1;spage=43;epage=48;aulast=Subramaniam kostenfrei https://doaj.org/toc/0970-9290 Journal toc kostenfrei https://doaj.org/toc/1998-3603 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2003 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 23 2012 1 43-48
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Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. 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callnumber-first	R - Medicine
author	Priya Subramaniam
spellingShingle	Priya Subramaniam misc RK1-715 misc Black tea misc flavonoids misc green tea misc oolong tea misc phytochemicals misc Streptococcus mutans misc tannins misc tea misc Dentistry Effect of different types of tea on Streptococcus mutans: An in vitro study
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topic_title	RK1-715 Effect of different types of tea on Streptococcus mutans: An in vitro study Black tea flavonoids green tea oolong tea phytochemicals Streptococcus mutans tannins tea
topic	misc RK1-715 misc Black tea misc flavonoids misc green tea misc oolong tea misc phytochemicals misc Streptococcus mutans misc tannins misc tea misc Dentistry
topic_unstemmed	misc RK1-715 misc Black tea misc flavonoids misc green tea misc oolong tea misc phytochemicals misc Streptococcus mutans misc tannins misc tea misc Dentistry
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title	Effect of different types of tea on Streptococcus mutans: An in vitro study
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title_full	Effect of different types of tea on Streptococcus mutans: An in vitro study
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title_sort	effect of different types of tea on streptococcus mutans: an in vitro study
callnumber	RK1-715
title_auth	Effect of different types of tea on Streptococcus mutans: An in vitro study
abstract	Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts .
abstractGer	Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts .
abstract_unstemmed	Context: If tea can be shown to have an inhibitory effect on the growth of Streptococcus mutans there can be a basis for using it as an agent for reducing caries. Aims: The aim of the study was to determine the effect of aqueous and organic extracts of three types of tea (green, oolong, and black tea) on the growth of S. mutans. Settings and Design: In vitro study. Material and Methods: Qualitative and quantitative phytochemical analysis of the three types of tea was done. Organic extracts of methanol and ethanol and aqueous extracts (50% and 100%) of tea were prepared. Fifty microliters of these extracts were inoculated into wells prepared on Mueller-Hinton agar plates that had been previously smeared with S. mutans. The agar plates were incubated at 37΀C for 24 hours. A similar procedure was followed using 0.2% chlorhexidine, which served as the positive control. Statistical Analysis Used: Analysis of variance (ANOVA), post hoc Tukey test, Student′s ′t ′ test (two-tailed, dependent), and Student′s ′t′ test (two-tailed, independent) were used for analysis of the data. Results: All the phytochemicals were found to be higher in oolong tea. Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. Conclusions: Oolong tea extracts (aqueous and organic) showed a greater inhibitory effect on the growth of S. mutans than the other tea extracts .
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title_short	Effect of different types of tea on Streptococcus mutans: An in vitro study
url	https://doi.org/10.4103/0970-9290.99037 https://doaj.org/article/ba68c3cfe8f14d50b36c0b04c3f97d2f http://www.ijdr.in/article.asp?issn=0970-9290;year=2012;volume=23;issue=1;spage=43;epage=48;aulast=Subramaniam https://doaj.org/toc/0970-9290 https://doaj.org/toc/1998-3603
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Both aqueous and organic extracts of oolong tea showed greatest zones of inhibition, followed by green tea and black tea. Aqueous extracts of oolong and green tea showed greater zone of inhibition than chlorhexidine. All the three types of tea inhibited growth of S. mutans. The greatest inhibition was observed with aqueous extract of oolong tea. 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Effect of different types of tea on Streptococcus mutans: An in vitro study

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