effect of non-nutritive sweeteners on antibacterial activity of black and green tea aqueous extracts against salivary mutans streptococci (in-vitro study)

Herbal medicines, such as plants and their constituents, have been used globally to treat and cure disorders since antiquity, long before the discovery of modern drugs. some of these items require an addition to make them more appealing to consumers. this study is an in vitro evaluation of the antibacterial activity of tea (black and green tea aqueous extracts) against salivary mutans streptococci, followed by an analysis of the effect of non-nutritive sweeteners on the antibacterial activity of these extracts against salivary mutans streptococci. the examined bacteria were sensitive to various doses of black and green tea aqueous extract, with the inhibition zone expanding as the concentration of the extracts rose. at a dosage of 225mg/ml for black tea extracts and 200mg/ml for green tea extracts, all mutans isolates were destroyed. in this trial, 1% stevia or sucralose did not inhibit the antibacterial activity of any tea extract, nor did 5% stevia inhibit the antimicrobial activity of black tea extract. in addition, this concentration inhibits the antimicrobial properties of green tea extracts. in this investigation, it found that increasing the content of nonnutritive sweeteners interfered with the antibacterial activity of black and green tea aqueous extract against salivary mutans streptococci.