Inhibitory activity of a green and black tea blend on Streptococcus mutans

Through the years, tea consumption has been associated with good health, and some publications are related to oral health. The bioactive components of green tea are thought to be able to influence the process of caries formation through inhibition of proliferation of the streptococcal agent, interference with the process of bacterial adhesion to tooth enamel, and inhibition of glucosyl transferase and amylase; however, little is known about black tea and oral health. The aim of the present in-vitro study was to determine the inhibitory activity of a novel, patent-pending and proprietary blend of green and black tea aqueous extracts on Streptococcus mutans, a bacterium widely associated with plaque development and tooth decay. A minimum inhibitory concentration (MIC) of 12.5 mg/mL and a minimum bactericidal concentration (MBC) of 12.5 mg/mL was established against S. mutans, meaning that at concentrations of 12.5 mg/mL and higher, the proprietary tea blend is effective against the growth of S. mutans. This MIC concentration is lower than the ones reported in the literature for alcoholic black tea and green tea extracts tested separately. As a promising natural ingredient for oral health, this finding is a good indicator for the use of this proprietary blend of black and green tea water extracts