Table 1.

Effect of whole BBE on metabolic activity of common oral bacteria.

Strains	Range of BBE concentrations
Strains	Water	175 μg/mL	350 μg/mL	700 μg/mL	1400 μg/mL
*S. oralis*	-3.1 (8.6)	3.6 (2.7)	-0.5 (9.3)	-7.9 (10.5)	8.6 (7.8)
*S. gordonii*	2.3 (3.6)	-1.0 (10.2)	-1.6 (4.5)	-11.1 (13.3)	-11.6 (5.1)
*S. mutans*	5.2 (9.6)	16.1 (5.9)	23.9 (4.0)^*	31.4 (3.4)^*	27.5 (1.7)^*
*A. naeslundii*	3.3 (12.2)	6.5 (13.3)	12.9 (7.0)	11.7 (10.8)	14.0 (8.7)
*A. viscosus*	-7.1 (7.0)	0.4 (5.2)	3.8 (4.9)	-3.4 (8.1)	10.3 (7.3)
*V. parvula*	-0.2 (2.1)	-0.4 (2.4)	-0.4 (2.6)	-0.03 (2.6)	-0.003 (2.1)
*P. intermedia*	0.3 (2.3)	0.1 (2.3)	0.4 (2.1)	0.2 (2.6)	0.3 (2.2)
*A. actinomycetecomintans*	7.6 (20.0)	-7.2 (17.8)	-14.2 (14.3)	-19.5 (10.3)	-9.6 (10.4)
*P. gingivalis*	1.6 (6.9)	13.8 (5.5)	27.0 (5.3)^*	40.7 (2.0)^*	43.6 (2.5)^*
*F. nucleatum*	1.7 (5.7)	0.0 (7.0)	4.5 (9.4)	40.9 (18.5)^*	83.5 (5.2)^*

Data are mean percentage reductions of metabolic activity following treatment with a range of BBE concentrations. Results from at least two independent experiments performed in triplicate for each strain of bacteria. Standard deviations shown in parenthesis. Values significantly different (p ≤ 0.05) between water treatment vs. BBE extract are identified with an asterisk.

Percentage of metabolic activity inhibition for F. nucleatum and P. gingivalis exposed to 0.1% chlorhexidine for 24 h were 29.1(13.7) and 57(5.9), respectively.