Periodontitis is an inflammatory gum disease caused by a bacterial infection that, if left untreated, can lead to complications including tooth loss. The disease is also associated with diabetes, premature birth, cardiovascular disease, rheumatoid arthritis and cancer. One of the main bacterial culprits in periodontitis is Porphyromonas gingivalis, which forms a biofilm on tooth surfaces and proliferates in deep periodontal pockets.
Matcha, a finely ground green tea powder, may help repel P. gingivalis. Microbiology SpectrumIn the open-access ASM journal The Journal of Periodontology, Japanese researchers report that matcha tea inhibited the growth of P. gingivalis in laboratory experiments. Moreover, in a clinical study of 45 patients with periodontitis, levels of P. gingivalis in saliva samples from people who used matcha mouthwash were significantly lower than at the start of the study. “Matcha tea may have clinical applications in the prevention and treatment of periodontitis,” the authors write in their paper.
Camellia sinensis is a green tea plant that has been studied for many years for its possible antibacterial properties against bacteria, fungi, and viruses. Previous studies in mice have found that green tea extracts can inhibit the growth of pathogenic bacteria such as E. coli. Other studies have found that extracts can inhibit the growth of P. gingivalis and reduce its attachment to oral epithelial cells. Additionally, observational studies have shown that consumption of green tea can lead to improved health.
Matcha, used in traditional ceremonies and to flavour drinks and sweets, is made from the fresh leaves of C. sinensis. In the current study, researchers from Nihon University College of Dentistry in Matsudo, the National Institute of Infectious Diseases in Tokyo, and other research institutes tested the effectiveness of a matcha solution against 16 types of oral bacteria, including three strains of P. gingivalis, in a series of test-tube experiments. The matcha mouthwash showed little effect against strains of bacteria commonly found in the mouth.
Within 2 hours, nearly all of the cultured P. gingivalis cells were killed by matcha extract, and after 4 hours of exposure, all cells were dead, suggesting a bactericidal effect against the pathogen.
The researchers then recruited 45 people diagnosed with chronic periodontitis at Nihon University Matsudo Hospital, School of Dentistry, and conducted a follow-up clinical study. The patients were randomly divided into three groups: the first group was given a barley tea mouthwash, the second group a matcha extract mouthwash, and the third group a mouthwash containing sodium azulene sulfonate hydrate, which is used to treat inflammation. Saliva samples were collected before and after the intervention and analyzed by PCR, and participants were instructed to gargle twice a day.
The analysis revealed that there was a significant reduction in levels of P. gingivalis in patients in the matcha mouthwash group. The other two groups of patients did not show a similar significant reduction.
While the new study is not the first to investigate the antibacterial effects of tea-derived compounds against P. gingivalis, the researchers note that it supports the potential benefits of matcha as part of a treatment plan for people with periodontal disease.
