{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,16]],"date-time":"2026-09-16T12:58:42Z","timestamp":1789563522036,"version":"build-2803163510"},"reference-count":44,"publisher":"Georg Thieme Verlag KG","issue":"02","license":[{"start":{"date-parts":[[2025,5,6]],"date-time":"2025-05-06T00:00:00Z","timestamp":1746489600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Eur J Dent"],"published-print":{"date-parts":[[2026,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>This project aimed to investigate the anticariogenic effect of four chocolate ingredients (polyphenol, theobromine, cacao, and flavanol) against Streptococcus mutans biofilms grown in vitro.<\/jats:p>\n                  <jats:p>Stored S. mutans (UA 159) was transferred to Brain Heart Infusion (BHI) broth and incubated in aerobic incubator for 24\u2009hours at 37\u00b0C in 5% CO2. Following this, 190 \u00b5L of each ingredient concentration (0.78\u2013200\u2009mg\/mL) and 10 \u00b5L of the culture were added to a 96-well plate and incubated for 24\u2009hours at 37\u00b0C in 5% CO2. Then, biofilms were fixed, stained with crystal violet, and analyzed for formation using a spectrophotometer. Control groups included negative control with only S. mutans and sterility control with BHI media.<\/jats:p>\n                  <jats:p>One-way analysis of variance and Tukey tests analyzed the data.<\/jats:p>\n                  <jats:p>Flavonoid at the 6.25 to 25\u2009mg\/mL concentrations reduced the S. mutans biofilms (p\u2009&lt;\u20090.001) by 5- to 33-fold. Meanwhile, 50\u2009mg\/mL concentrations and higher completely eradicated biofilm growth. Similarly, cocoa concentrations ranging between 12.5 and 200\u2009mg\/mL revealed massive antibiofilm action from a 22-fold reduction at 12.5\u2009mg\/mL to complete biofilm eradication at 200\u2009mg\/mL. Polyphenol was the only ingredient showing biofilm inhibition at all concentrations ranging from almost 10-fold reduction to complete biofilm eradication, which were all significant (p\u2009&lt;\u20090.001) compared to the control. Regarding theobromine, 3.125\u2009mg\/mL of it significantly increased the growth of S. mutans biofilms. At the concentration of 6.25\u2009mg\/mL, theobromine significantly (p\u2009&lt;\u20090.001) inhibited the S. mutans biofilms by 3.35-fold. While at the range of 25 to 200\u2009mg\/mL, theobromine resulted in a reduction between 11-fold and complete biofilm eradication.<\/jats:p>\n                  <jats:p>The findings suggest that flavonoid, cacao, polyphenol, and theobromine may serve as effective adjuncts in preventing dental caries by inhibiting S. mutans biofilm formation.<\/jats:p>","DOI":"10.1055\/s-0045-1809027","type":"journal-article","created":{"date-parts":[[2025,5,6]],"date-time":"2025-05-06T19:06:04Z","timestamp":1746558364000},"page":"450-456","source":"Crossref","is-referenced-by-count":3,"title":["The Inhibition of Streptococcus mutans Biofilms following Exposure to Different Chocolate Ingredients"],"prefix":"10.1055","volume":"20","author":[{"given":"Hadi A.","family":"Almoabid","sequence":"first","affiliation":[{"name":"College of Dentistry, Imam Abdulrahman Bin Faisal University, Dammam, Saudi 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