Effect of Honey and Green Tea Solutions on Streptococcus mutans

The aim of this cross-sectional in vivo study was to assess the effect of green tea and honey solutions on the level of salivary Streptococcus mutans. Study design: A convenient sample of 30 Saudi boys aged 7-10 years were randomly assigned into 2 groups of 15 each. Saliva sample was collected for analysis of level of S. mutans before rinsing. Commercial honey and green tea were prepared for use and each child was asked to rinse for two minutes using 10 mL of the prepared honey or green tea solutions according to their group. Saliva samples were collected again after rinsing. The collected saliva samples were prepared and colony forming unit (CFU) of S. mutans per mL of saliva was calculated. Results: The mean number of S. mutans before and after rinsing with honey and green tea solutions were 2.28* 108 (2.622*108 ), 5.64 *107 (1.03*108 ), 1.17*109 (2.012*109 ) and 2.59*108 (3.668*108 ) respectively. A statistically significant reduction in the average number of S. mutans at baseline and post intervention in the children who were assigned to the honey (P=0.001) and green tea (P=0.001) groups was found. Conclusions: A single time mouth rinsing with honey and green tea solutions for two minutes effectively reduced the number of salivary S. mutans of 7-10 years old boys.

Streptococcus mutans, Antibacterial Agents, Inhibition, Honey, Green Tea

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