Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine
Autor(a) principal: | |
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Data de Publicação: | 2016 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian journal of oral sciences (Online) |
Texto Completo: | https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8643008 |
Resumo: | The aim of this study was to evaluate the effects of different coffee solutions on Streptococcus mutans adherence to human dental enamel and dentine. Seventy-five specimens of human enamel and 75 of dentine were included in the study. Coffee solutions were prepared with two different trade marks of coffee (Mellita® and Pilão®) and two methods of preparation. The specimens were divided into ten experimental groups (n=15) according to the coffee solution tested. Each specimen was transferred to cell culture plates containing offee solution and culture medium and 0.1 ml of Streptococcus mutans standardized suspension was inoculated into each well. After the period of incubation, the number of bacterial cells adhered to each specimen was obtained by plating method. Results were analyzed by ANOVA and Tukey’s test (5%). Results showed that Streptococcus mutans adherence was statistically lower in the presence of the solution obtained by boiling method and the trade mark Pilão® (p=0.00) when compared with the other groups. All the test-groups presented values of cfu/ml significantly lower in relation to the control groups (p=0.00). It could be concluded, within the conditions of the study, that the coffee solutions tested reduced significantly the adherence of Streptococcus to dental enamel and dentine |
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Brazilian journal of oral sciences (Online) |
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Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentineStreptococcus mutans. Coffea arabica. Dental enamelOdontologiaThe aim of this study was to evaluate the effects of different coffee solutions on Streptococcus mutans adherence to human dental enamel and dentine. Seventy-five specimens of human enamel and 75 of dentine were included in the study. Coffee solutions were prepared with two different trade marks of coffee (Mellita® and Pilão®) and two methods of preparation. The specimens were divided into ten experimental groups (n=15) according to the coffee solution tested. Each specimen was transferred to cell culture plates containing offee solution and culture medium and 0.1 ml of Streptococcus mutans standardized suspension was inoculated into each well. After the period of incubation, the number of bacterial cells adhered to each specimen was obtained by plating method. Results were analyzed by ANOVA and Tukey’s test (5%). Results showed that Streptococcus mutans adherence was statistically lower in the presence of the solution obtained by boiling method and the trade mark Pilão® (p=0.00) when compared with the other groups. All the test-groups presented values of cfu/ml significantly lower in relation to the control groups (p=0.00). It could be concluded, within the conditions of the study, that the coffee solutions tested reduced significantly the adherence of Streptococcus to dental enamel and dentineUniversidade Estadual de Campinas2016-01-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/864300810.20396/bjos.v6i23.8643008Brazilian Journal of Oral Sciences; v. 6 n. 23 (2007): Oct./Dec; 1438-1441Brazilian Journal of Oral Sciences; Vol. 6 No. 23 (2007): Oct./Dec; 1438-14411677-3225reponame:Brazilian journal of oral sciences (Online)instname:Universidade Estadual de Campinas (UNICAMP)instacron:UNICAMPenghttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8643008/10563Oliveira, Luciane DiasBrandão, Eloiza Helena da SilvaLanducci, Luís FernandoKoga-Ito, Cristiane YumiJorge, Antonio Olavo Cardosoinfo:eu-repo/semantics/openAccess2016-02-25T09:25:30Zoai:ojs.periodicos.sbu.unicamp.br:article/8643008Revistahttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/PUBhttps://periodicos.sbu.unicamp.br/ojs/index.php/bjos/oaibrjorals@fop.unicamp.br||brjorals@fop.unicamp.br1677-32251677-3217opendoar:2016-02-25T09:25:30Brazilian journal of oral sciences (Online) - Universidade Estadual de Campinas (UNICAMP)false |
dc.title.none.fl_str_mv |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine |
title |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine |
spellingShingle |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine Oliveira, Luciane Dias Streptococcus mutans. Coffea arabica. Dental enamel Odontologia |
title_short |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine |
title_full |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine |
title_fullStr |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine |
title_full_unstemmed |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine |
title_sort |
Effects of Coffea arabica on Streptococcus mutans adherence to dental enamel and dentine |
author |
Oliveira, Luciane Dias |
author_facet |
Oliveira, Luciane Dias Brandão, Eloiza Helena da Silva Landucci, Luís Fernando Koga-Ito, Cristiane Yumi Jorge, Antonio Olavo Cardoso |
author_role |
author |
author2 |
Brandão, Eloiza Helena da Silva Landucci, Luís Fernando Koga-Ito, Cristiane Yumi Jorge, Antonio Olavo Cardoso |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Luciane Dias Brandão, Eloiza Helena da Silva Landucci, Luís Fernando Koga-Ito, Cristiane Yumi Jorge, Antonio Olavo Cardoso |
dc.subject.por.fl_str_mv |
Streptococcus mutans. Coffea arabica. Dental enamel Odontologia |
topic |
Streptococcus mutans. Coffea arabica. Dental enamel Odontologia |
description |
The aim of this study was to evaluate the effects of different coffee solutions on Streptococcus mutans adherence to human dental enamel and dentine. Seventy-five specimens of human enamel and 75 of dentine were included in the study. Coffee solutions were prepared with two different trade marks of coffee (Mellita® and Pilão®) and two methods of preparation. The specimens were divided into ten experimental groups (n=15) according to the coffee solution tested. Each specimen was transferred to cell culture plates containing offee solution and culture medium and 0.1 ml of Streptococcus mutans standardized suspension was inoculated into each well. After the period of incubation, the number of bacterial cells adhered to each specimen was obtained by plating method. Results were analyzed by ANOVA and Tukey’s test (5%). Results showed that Streptococcus mutans adherence was statistically lower in the presence of the solution obtained by boiling method and the trade mark Pilão® (p=0.00) when compared with the other groups. All the test-groups presented values of cfu/ml significantly lower in relation to the control groups (p=0.00). It could be concluded, within the conditions of the study, that the coffee solutions tested reduced significantly the adherence of Streptococcus to dental enamel and dentine |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-01-22 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8643008 10.20396/bjos.v6i23.8643008 |
url |
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8643008 |
identifier_str_mv |
10.20396/bjos.v6i23.8643008 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8643008/10563 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
publisher.none.fl_str_mv |
Universidade Estadual de Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Oral Sciences; v. 6 n. 23 (2007): Oct./Dec; 1438-1441 Brazilian Journal of Oral Sciences; Vol. 6 No. 23 (2007): Oct./Dec; 1438-1441 1677-3225 reponame:Brazilian journal of oral sciences (Online) instname:Universidade Estadual de Campinas (UNICAMP) instacron:UNICAMP |
instname_str |
Universidade Estadual de Campinas (UNICAMP) |
instacron_str |
UNICAMP |
institution |
UNICAMP |
reponame_str |
Brazilian journal of oral sciences (Online) |
collection |
Brazilian journal of oral sciences (Online) |
repository.name.fl_str_mv |
Brazilian journal of oral sciences (Online) - Universidade Estadual de Campinas (UNICAMP) |
repository.mail.fl_str_mv |
brjorals@fop.unicamp.br||brjorals@fop.unicamp.br |
_version_ |
1800216401212866560 |