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Theses/Dissertations

Food Science

Montclair State University

Epigallocatechin gallate (EGCG)

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The Stability Of Tea Polyphenols As A Food Additive And Its Effect On Streptococcus Mutans, Chia-Liang Huang Jan 2018

The Stability Of Tea Polyphenols As A Food Additive And Its Effect On Streptococcus Mutans, Chia-Liang Huang

Theses, Dissertations and Culminating Projects

Dental caries is one of the most concerning chronic diseases, Streptococcus mutans is one the most prominent contributing bacterium. S. mutans metabolizes sugar in processed foods to demineralize the tooth’s surface leading to tooth caries. This study focuses on whether green tea polyphenols epigallocatechin gallate (EGCG), and/or its modifications, palmitoyl-epigallocatechin gallate (P-EGCG) and epigallocatechin-3-gallate-stearate (EGCG-S), can reduce the number of S. mutans in different concentrations of sucrose. A colony forming unit assay was utilized to test viability. Results suggested that the tea polyphenols were efficient in inhibiting S. mutans up to 5 grams of sucrose per 100ml of ...