Evaluation of the effects of honey, vinegar and rosewater on adhesion and biofilm formation of Streptococcus mutans and Streptococcus sobrinus

Evidence indicates the role of mutans streptococci (especially Streptococcus mutans and Streptococcus sobrinus) and Lactobacilli in initiation and development of dental caries. The aim of this study was to investigate the effects of some natural compounds on biofilm formation and growth of Streptococcus mutans and Streptococcus sobrinus and compare their effects with three herbal mouthwash products.
In this laboratory study, natural products (honey, vinegar and rosewater) and two strains of Streptococcus (S. mutans, S. sobrinus) were used. First the adherence and biofilm formation of the pathogenic strains were investigated and then the effects of natural products on adhesion of pathogens was evaluated. In both teats, microtiter plate assay was used. In addition, the inhibitory effects of these compounds on the growth of Streptococci were investigated. Finally, the effects of these compounds were compared with those of three herbal mouthwash products. Data were analyzed with SPSS 15 using independent-samples test and Excel software program. Statistical significance was defined at p value S. mutans and S. sobrinus expressed strong (OD=2.5) and moderate (OD=1.53) adherence, respectively. Vinegar, rosewater and honey reduced biofilm formation by Streptococcus mutans up to 66.45%, 66.18% and 66.43%, respectively. Comparison of natural compounds and herbal mouthwash products showed that the three mouthwashes did not have significant differences (p value Observations showed that these natural compounds, particularly vinegar and then honey, were able to reduce biofilm formation by cariogenic pathogens. Therefore, use of these compounds can be effective in preventing and controlling dental caries by reducing the binding of Streptococci.