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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

Andréa Gonçalves Antonio
1   Departamento de Odontopediatria e Ortodontia, Faculdade de Odontologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
,
Natália Lopes Pontes Iorio
2   Departamento de Microbiologia Médica, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
3   Departamento de Ciência Básica, Universidade Federal Fluminense, Nova Friburgo, Brazil
,
Adriana Farah
4   Instituto de Nutrição, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
,
Kátia Regina Netto dos Santos
2   Departamento de Microbiologia Médica, Instituto de Microbiologia Prof. Paulo de Góes, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
,
Lucianne Cople Maia
1   Departamento de Odontopediatria e Ortodontia, Faculdade de Odontologia, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
› Author Affiliations
Further Information

Publication History

received 12 January 2012
revised 17 March 2012

accepted 20 March 2012

Publication Date:
24 April 2012 (online)

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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
 

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