Antimicrobial Effect of Natural Berry Juices on Common Oral Pathogenic Bacteria

Abstract

(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 (<i>Streptococcus mutans</i>, <i>Streptococcus gordonii</i>, <i>Streptococcus sobrinus</i>, <i>Actinomyces naeslundii</i>, <i>Fusobacterium nucleatum</i>, <i>Aggregatibacter actinomycetemcomitans</i>, <i>Porphyromonas gingivalis</i>, <i>Enterococcus faecalis</i>). (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 <i>P. gingivalis</i> 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.