Effect of Non-Nutritive Sweeteners on Antibacterial Activity of Black and Green Tea Aqueous Extracts against Salivary Mutans Streptococci (in-vitro Study).

Herbal medicines, such as plants and their constituents, have been used globally to treat and cure disorders since antiquity, long before the discovery of modern drugs. Some of these items require an addition to make them more appealing to consumers. This study is an in vitro evaluation of the antibacterial activity of tea (black and green tea aqueous extracts) against salivary Mutans streptococci, followed by an analysis of the effect of non-nutritive sweeteners on the antibacterial activity of these extracts against salivary Mutans streptococci. The examined bacteria were sensitive to various doses of black and green tea aqueous extract, with the inhibition zone expanding as the concentration of the extracts rose. At a dosage of 225mg/ml for black tea extracts and 200mg/ml for green tea extracts, all Mutans isolates were destroyed. In this trial, 1% stevia or sucralose did not inhibit the antibacterial activity of any tea extract, nor did 5% stevia inhibit the antimicrobial activity of black tea extract. In addition, this concentration inhibits the antimicrobial properties of green tea extracts. In this investigation, it found that increasing the content of nonnutritive sweeteners interfered with the antibacterial activity of black and green tea aqueous extract against salivary Mutans streptococci.

The Effect of Nonnutritive Sweeteners on the Antimicrobial Activity of Eucalyptus Extracts against Salivary Mutans Streptococci (in-vitro Study).

The eucalyptus tree is an excellent source of antimicrobial agents; it is used in many oral cure products. The bitter taste of these agents could compromise their usage. Therefore, fortifying the extracts with non-nutritive sweeteners could be a promising procedure for masking their unpleasant taste. This study was an in vitro evaluation of the antimicrobial activity of eucalyptus (alcoholic and aqueous) extracts against salivary Streptococci mutans. It aimed to investigate the effect of non-nutritive sweeteners on the antimicrobial activity of these extracts against salivary S. mutans. The test microbes were sensitive to different concentrations of eucalyptus alcoholic and aqueous extract, and the inhibition zone increased as the concentration of the extracts increased. All the Mutans isolates were killed at a concentration of 75 mg/ml for the alcoholic extract and 175 mg/ml for the aqueous extracts. In this experiment, the concentration of up to 15% stevia and up to 5% sucralose did not affect the antimicrobial activity of eucalyptus alcoholic extract. While the concentration of up to 1% of stevia and sucralose did not interfere with the antimicrobial activity of aqueous eucalyptus extract against salivary S. mutans. An increase in the concentration of non-nutritive sweeteners in this experiment appeared to interfere with the antimicrobial activity of eucalyptus extract against salivary S. mutans.