Effect of Coffea canephora Aqueous Extract On Microbial Counts in Ex Vivo Oral Biofilms: A Case Study

Andréa Gonçalves Antonio; Natália Lopes Pontes Iorio; Adriana Farah; Kátia Regina Netto dos Santos; Lucianne Cople Maia

doi:10.1055/s-0031-1298435

Planta Medica, Table of Contents

Planta Med 2012; 78(08): 755-760
DOI: 10.1055/s-0031-1298435

Clinical Studies

Original Papers

Georg Thieme Verlag KG Stuttgart · New York

Effect of Coffea canephora Aqueous Extract On Microbial Counts in Ex Vivo Oral Biofilms: A Case Study

Authors

Andréa Gonçalves Antonio

¹Departamento de Odontopediatria e Ortodontia, Faculdade de Odontologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
Natália Lopes Pontes Iorio

²Departamento de Microbiologia Médica, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

³Departamento de Ciência Básica, Universidade Federal Fluminense, Nova Friburgo, Brazil
Adriana Farah

⁴Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
Kátia Regina Netto dos Santos

²Departamento de Microbiologia Médica, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
Lucianne Cople Maia

¹Departamento de Odontopediatria e Ortodontia, Faculdade de Odontologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil

Abstract

In the present study, the ex vivo antimicrobial effect of brewed coffee was tested on oral biofilms. For this, unsweetened and sweetened (10 % sucrose) brewed light-roasted Coffea canephora at 20 % was used in biofilms formed by non-stimulated saliva from three volunteers. After 30 min contact with unsweetened and sweetened brews, the average microorganism count in the biofilms reduced by 15.2 % and 12.4 %, respectively, with no statistical difference among them. We also observed a drop of microorganisms in the biofilms after treatment with sucrose solution at 5 % compared to control (saline) and to sucrose at 1 % and 3 %. In conclusion, Coffea canephora extract reduces the microbial count in oral biofilm, and our data suggest that sucrose concentration in coffee brew can influence its antimicrobial property against the referred biofilm.

Key words

Coffea canephora - Rubiaceae - antimicrobial activity - oral biofilm - chlorogenic acid - caffeine

Full Text

References

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