Effects of Garlic Extract on Acid Production and Growth of Streptococcus Mutans
YU-YING CHEN1, HSIEN-CHUNG CHIU1,2 AND YI-BING WANG1,2*
1. Dental Department, Tri-Service General Hospital, Taipei, Taiwan (R.O.C.)
2. School of Dentistry, National Defense Medical Center, Taipei, Taiwan (R.O.C.)
(Received: April 22, 2008; Accepted: September 25, 2008)
ABSTRACT
Garlic extracts have been used for medicinal purposes for about one thousand years. The antibacterial properties of garlic have been known for more than 60 years. This study was aimed to examine the effects of filtered garlic extracts and diallyl sulfide on the acid production and the growth of Streptococcus mutans 10449 and BHT. Results showed that both garlic extracts and diallyl sulfide could enhance the rate of acid production and inhibit the growth of S. mutans. Strain BHT was highly susceptible, and strain 10449 less sensitive. These data indicate that garlic extracts stimulates the acid production and may thus be harmful to the teeth if eaten with glucose-containing foods, but may inhibit the growth of S. mutans and subsequently reduce the caries incidence.
Key words: garlic extracts, diallyl sulfide, acid production, Streptococcus mutans