Antimicrobial Effect of Natural Berry Juices on Common Oral Pathogenic Bacteria
Stefan Kranz,
André Guellmar,
Philipp Olschowsky,
Silke Tonndorf-Martini,
Markus Heyder,
Wolfgang Pfister,
Markus Reise,
Bernd Sigusch
Affiliations
Stefan Kranz
Department of Conservative Dentistry and Periodontology, Jena University Hospital, Friedrich-Schiller-University, An der Alten Post 4, 07743 Jena, Germany
André Guellmar
Department of Conservative Dentistry and Periodontology, Jena University Hospital, Friedrich-Schiller-University, An der Alten Post 4, 07743 Jena, Germany
Philipp Olschowsky
Department of Conservative Dentistry and Periodontology, Jena University Hospital, Friedrich-Schiller-University, An der Alten Post 4, 07743 Jena, Germany
Silke Tonndorf-Martini
Department of Conservative Dentistry and Periodontology, Jena University Hospital, Friedrich-Schiller-University, An der Alten Post 4, 07743 Jena, Germany
Markus Heyder
Department of Conservative Dentistry and Periodontology, Jena University Hospital, Friedrich-Schiller-University, An der Alten Post 4, 07743 Jena, Germany
Wolfgang Pfister
Institute for Medical Microbiology, University Hospital Jena, Erlanger Allee 101, 07747 Jena, Germany
Markus Reise
Department of Conservative Dentistry and Periodontology, Jena University Hospital, Friedrich-Schiller-University, An der Alten Post 4, 07743 Jena, Germany
Bernd Sigusch
Department of Conservative Dentistry and Periodontology, Jena University Hospital, Friedrich-Schiller-University, An der Alten Post 4, 07743 Jena, Germany
(1) Background: Antimicrobial agents such as chlorhexidine (CHX) are commonly used in oral plaque control. However, sometimes those agents lack antimicrobial efficiency or cause undesired side effects. To identify alternative anti-infective agents, the present study investigated the antibacterial activity of all-fruit juices derived from blackcurrant, redcurrant, cranberry and raspberry on common oral pathogenic gram-positive and gram-negative bacteria (Streptococcus mutans, Streptococcus gordonii, Streptococcus sobrinus, Actinomyces naeslundii, Fusobacterium nucleatum, Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis, Enterococcus faecalis). (2) Methods: Antibacterial efficiency was evaluated by agar diffusion assay and in direct contact with bacteria in planktonic culture. Furthermore, cytotoxicity on human gingival fibroblasts was determined. (3) Results: Blackcurrant juice was most efficient at suppressing bacteria; followed by the activity of redcurrant and cranberry juice. Raspberry juice only suppressed P. gingivalis significantly. Only high-concentrated blackcurrant juice showed minimal cytotoxic effects which were significantly less compared to the action of CHX. (4) Conclusion: Extracts from natural berry juices might be used for safe and efficient suppression of oral pathogenic bacterial species.
