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Inhibitory Effects of Coffee Beans on Dental Carries Causing Streptococcus mutans Activity
Int J Clin Prev Dent 2015;11(3):159-164
Published online September 30, 2015;  https://doi.org/10.15236/ijcpd.2015.11.3.159
© 2015 International Journal of Clinical Preventive Dentistry.

Hyun-Seo Yoon1, Yun-Jeong Jee2

1Department of Dental Hygiene, Dong-Eui University, Busan, 2Department of Biological Sciences, Graduate School, Inje University, Gimhae, Korea
Correspondence to: Yun-Jeong Jee
Department of Biological Sciences, Graduate School, Inje University, 197 Inje-ro, Gimhae 50834, Korea. Tel: +82- 43-883-2842, Fax: +82-43-883-2842, E-mail: jyj2842@ naver.com
Received September 14, 2015; Revised September 14, 2015; Accepted September 24, 2015.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Objective: The roast coffee has an effect to prevent the dental caries by the antibacterial action and by inhibiting that Streptococcus mutans is adsorbed on the tooth surface. Therefore, the authors intended to investigate to the antibacterial effects by the coffee bean.
Methods: Columbia valencia supremo beans were pulverized by a grinder after roasting each 70 g of beans by each step at 210oC±10oC for 0 (raw bean) to 25 minutes. The extraction of coffee was accomplished by filtering each pulverized coffee with a filter paper by classifying the temperature of sterile distilled water into 75oC, 25oC. Each 30 μl of the extracting solution by step was dropped on the sterilized paper disk with 8 mm diameter on the medium which and Porphyromonas gingivalis were inoculated, and the antibacterial activity was measured by the size after culturing them at 37oC for 48 hours, and the measurements were performed by the repetition of 3 times considering the error of the experiment processes.
Results: The antibacterial effects for the S. mutans and P. gingivalis of the coffee extract solutions, the S. mutans showed the antibacterial activity of 12 mm and the P. gingivalis did that of 10 mm, respectively, at the roasting time for 20 minutes.
Conclusion: As a result observing the antimicrobial effects by roasting raw beans by step in order to investigate the antimicrobial effect of the coffee extract solution in this study, the antimicrobial effects for the dental caries and bad breath-related bacteria of roast bean coffee were confirmed.
Keywords : Streptococcus mutans, Porphyromonas gingivalis, dental caries
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