ABSTRACT:
Aim : Aim of the study is to analyse the antibacterial property of different types of tea extracts against cariogenic bacteria, Streptococcus mutans. Objective: Objective of the study is to collect the different types of tea extracts and making decotion of tea and analyse the antibacterial property of cariogenic bacteria, Streptococcus mutans. Background: dental caries is one of the most common diseases in humans. It is an infectious disease of the teeth that results in vlocalized dissolution and destruction of the calcified issue. Also, it is a multifactorial disease, which is caused by host, agent, time and environmental factors. Streptococcus mutans is considered as major etiological pathogen of dental caries. tea is most widely consumed beverage. The word ‘tea’ has been used to describe the shrub Camellia sinensis; the fresh leaves of this shrub picked as ‘two and a bud’ for processing (also termed ‘flush’); the processed flush (macerated and heat-dried in the case of green tea); and the beverage may de by infusing the processed leaves in boiling water. There is convincing evidence that the bioactive components of green tea are able to influence the process of caries formation at several different stages: they may inhibit proliferation of the streptococcal agent, interfere with the process of adhesion to tooth enamel or act as inhibitors of v transferase and amylase. Methodology: the antibacterial activity of different tea extracts were screened using agar well diffusion assay. Reason: Tea is most widely consumed and it is protective against caries. This study analysis the activity of different tea extracts.