Department of Pediatric Dentistry and Orthodontics, School of Dentistry, Federal University of Rio de Janeiro, Brazil.
Arch Oral Biol. 2011 Jun;56(6):556-64. doi: 10.1016/j.archoralbio.2010.12.001. Epub 2010 Dec 24.
The antibacterial activity of Coffea canephora extract was evaluated in vitro against Streptococcus mutans and Streptococcus sobrinus. The viability of planktonic cells was analysed by susceptibility tests (MIC and MBC) and time-kill assays. The effect of the extract on dental demineralisation was also investigated.
Primary 1st molar fragments (n=24) were inoculated with a saliva pool and sustained in a multiple plaque growth system for 10 days to form biofilm. The biofilm was treated with light roasted C. canephora extract at 20%, Milli-Q water (negative control) and chlorhexidine (positive control) once a day, during a week. Blank controls comprised fragments without treatment. Biofilm pH was monitored in the last day of treatment. Changes in tooth mineralisation were assessed by cross-sectional microhardness (CSMH) test.
MIC and MBC for S. mutans were 7±2 mg/mL and 160±0 mg/mL, respectively, showing no activity for S. sobrinus. The extract produced a 4-log reduction in the number of colonies of S. mutans after 3-h treatment (p<0.05) with undiluted extract (20%) and MBC concentration (16%). There was no difference among negative/blank controls and coffee plaque pH. Differences between CSMH values of dental fragments subjected to the coffee extract and to chlorhexidine were not significant. At depths up to 30 μm from the enamel surface, coffee extract and chlorhexidine promoted higher CSMH values when compared to blank/negative controls (p<0.05).
Our data suggest that light roasted C. canephora extract is beneficial as an anticariogenic substance.
评估咖啡果皮提取物对变异链球菌和远缘链球菌的体外抗菌活性。通过药敏试验（MIC 和 MBC）和时间杀伤试验分析浮游细胞的活力。还研究了提取物对牙齿脱矿的影响。
将 24 个初级第一磨牙碎片接种于唾液池，并在多菌斑生长系统中维持 10 天以形成生物膜。用轻度烘焙的咖啡果皮提取物在 20%、Milli-Q 水（阴性对照）和洗必泰（阳性对照）中处理生物膜，每天一次，持续一周。空白对照包括未经处理的碎片。在治疗的最后一天监测生物膜 pH 值。通过横截面显微硬度（CSMH）试验评估牙齿矿化变化。
MIC 和 MBC 对变异链球菌分别为 7±2mg/ml 和 160±0mg/ml，对远缘链球菌无活性。在 3 小时的处理后，提取物产生了 4 个对数减少的变异链球菌菌落（p<0.05），使用未稀释的提取物（20%）和 MBC 浓度（16%）。阴性/空白对照和咖啡菌斑 pH 之间没有差异。与阴性/空白对照相比，咖啡提取物和洗必泰处理的牙碎片的 CSMH 值之间没有差异。在距釉质表面 30 μm 以内的深度，咖啡提取物和洗必泰与阴性/空白对照相比，可提高 CSMH 值（p<0.05）。
我们的数据表明，轻度烘焙的咖啡果皮提取物是一种有益的抗龋物质。
