Inhibiting the growth of periopathogenic bacteria and accelerating bone repair processes by using robusta coffee bean extract

BACKGROUND: Periodontitis is an inflammatory disease of the teeth-supporting tissues caused by microorganisms. Robusta coffee bean extract has antibacterial properties due to its caffeine, flavonoids, trigonelline, and chlorogenic acid contents. The robusta coffee bean extract also regulates alveolar bone healing through bone remodelling. AIM: The study aimed to investigate robusta coffee bean extract to inhibit bacterial growth and accelerate bone repair in vitro and in vivo. METHODS: This study used the paper disc diffusion method with the research group of robusta coffee bean extract with concentrations of 50%, 25%, 12.5%, 6.25%, and negative control, as much as 20 and dripped onto the disc paper then placed on the surface of the agar media that had been inoculated with bacteria. The diameter of the inhibition zone was measured. Twenty periodontitis rat models were given 0.05 ml of the robusta coffee bean extract on the molars and put in a periodontal pocket for seven days. Rats were decapitated, and alveolar bone tissues were stained with HE and IHC staining. The number of osteoclasts, osteoblasts and BMP-2 was counted using a microscope. Statistical test with Kruskal Wallis followed by Mann Whitney showed a p-value of <0.05. RESULTS: The average diameter of the inhibitory zone of robusta coffee bean extract showed that the P. gingivalis group of bacteria was higher than that of A. actinomycetemscomitans and S. viridans (p < 0.05) with a concentration of 50%. The average number of osteoblast cells increased, and the average number of osteoclast cells decreased in the 50% concentration group compared to the other groups (p < 0.05). BMP-2 expression in the robusta coffee bean extract group was 50% higher than in the other groups. CONCLUSION: Robusta coffee bean extract has a periopathogenic antibacterial and accelerates alveolar bone repair.