The Effect of Cranberry, Strawberry and Blueberry Juices on the Viability of Cariogenic Bacteria: An in Vitro Study

摘要

The purpose of thisstudy was to examine the inhibitory effect of fresh cranberry, strawberry and blueberry juices on the viability of oral Streptococcus mutans, Streptococcus pyogenes and Streptococcus viridans. Modified agar-well diffusion method was used to determine the antimicrobial activity of the fruit juices. A100μl volume of the test solution was added into wells of the agar plates and zones of inhibition were measured following incubation. The fresh cranberry juice, the three powders, and the mixed juices and juice powders had an antibacterial effect on S.mutans, S.pyogenes and S.viridans. The greatest zone of inhibition was observed with the fresh cranberry juice and juice powder of the same. The fresh strawberry juice showed an antibacterial effect on S.viridans. However, the fresh blueberry juice failed to provide an antibacterial effect on any of the tested pathogens.This study concludes that the cranberry juices have a good inhibitory effect on the colonization of oral S.mutans, S.pyogenes and S.viridans.