EFFECT OF ROASTED BARLEY TEA ON THE ADHESIVE PROPERTIES ON SALIVA-COATED HYDROXYAPATITE BEADS OF CARIOGENIC MUTANS STREPTOCOCCI

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Journal of the Korean Academy of Pediatric Dentistry 2002;29(4):618-624.
Published online November 30, 2002.

EFFECT OF ROASTED BARLEY TEA ON THE ADHESIVE PROPERTIES ON SALIVA-COATED HYDROXYAPATITE BEADS OF CARIOGENIC MUTANS STREPTOCOCCI

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보리차(Hordeum vulgare var, hexastichon)가 수산화인회석에 대한 우식유발성 세균의 부착에 미치는 영향

김영재¹, 김종철¹, 김각균²

¹서울대학교 치과대학 소아치과학교실, 서울대학교 치과대학 치학연구소
²서울대학교 치과대학 구강미생물학교실, 서울대학교 치과대학 치학연구소

Abstract

Effect of the roasted barley tea in commercial markets on the adherence to the saliva-coated hydroxyapatite(HA) beads and the cell surface hydrophobicity of Streptococcus mutans and Streptococcus sobrinus as cariogenic microorganism was examined in vitro. Adherence activity and hydrophobicity in bacteria tested in all the barley tea samples decreased and the values were different according to the type of tea and the type of treatment. The inhibition of bacterial adsorption to HA beads suggest that barley tea active molecules as catechins and melanoidins may adsorb to a host surface, preventing the tooth receptor from interacting with any bacterial adhesions. The obtained results showed that the barley tea may inhibit bacterial adherence, the first step of the pathogenesis of dental caries in which these microorganism are involved.

Key Words: Barley tea, Adhesion, Hydrophobicity, Streptococcus mutans, Streptococcus sobrinus