Abstract Title:

The antimicrobial potential of stevia in an in vitro microbial caries model.

Abstract Source:

Am J Dent. 2016 Apr ;29(2):87-92. PMID: 27295866

Abstract Author(s):

Kishta-, Maryam Derani, Gisele F Neiva, James R Boynton, Youngjoo E Kim, Margherita Fontana

Article Affiliation:



PURPOSE: To determine the effect of stevia on caries development when incorporated into a cariogenic diet in a controlled microbial caries model.

METHODS: 56 bovine tooth specimens (4 x 4 mm) were divided into four groups, each secured in a caries-forming vessel. All vessels were placed on an electric stirrer inside a 37°C incubator. The specimens were inoculated with Streptococcus mutans, and exposed for 4 days to circulating cycles of tryptic soy broth supplemented with 5% sucrose-TSBS (three x/day), and a mineral wash solution. Between TSBS cycles (three x/day), each group received one of four experimental solutions: phosphate buffer (PBS-negative control), 0.5% stevia solution, 5% stevia solution, or 5% xylitol solution. Development of caries lesions was analyzed using enamel surface hardness. Difference in Vickers Hardness between pre and post-treatment was calculated to determine caries development. Plaque was dislodged from six specimens per group, and the CFU/ml calculated. Data were analyzed using ANOVA at 95% confidence level, and individual group differences calculated using Tukey's test.

RESULTS: 5% xylitol resulted in significantly less plaque at the end of the study compared to PBS and 5% stevia, but not significantly different than 0.5% stevia. 5% stevia had significantly softer lesions than the other groups, while there was no significant difference in hardness scores between 5% xylitol, 0.5% stevia and PBS.

Study Type : In Vitro Study

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