To examine anticariogenic effect of the extract from husk of cacao bean (cacao husk), a glucosyltransferase inhibitor (Kuwashima et al. 1991), male S. D. rats (ca. 48g) which had been infected with
Streptococcus sobrinus 6715 and fed a cariogenic diet containing no cacao husk, 0.02% or 0.2% cacao husk for 53 days. In a separate
in vitro experiment, morphological effect of cacao husk on bacterial cells and insoluble glucan aggregates were observed by means of electron microscopes. Number of
S. sobrinus cells adhering to molars surface and value of the dental plaque index of molars were almost equal among the three diet groups. However, in comparison of total caries scores including smooth surface, sulcal and proximal lesions, it was revealed that there are 7% and 31% suppression of caries development, responding to 0.02% and 0.2% cacao husk added to a cariogenic diet. In vitro experiment, electron microscopic observation showed that most of the bacterial cells cultured in 1% sucrose medium containing 0.02% cacao husk were clearly visible. Such finding let to assume that organic acids produced by the bacterial cells are apt to diffuse into saliva. As results of this experiment it was confirmed that cacao husk has a preventive potential against dental caries. Moreover, no toxic effect of cacao husk on rats were observed in this study. Thus, it is anticipated that cacao husk would be used for anticariogenic agent in practice.
View full abstract