Saussurea lappa inhibits the growth, acid production, adhesion, and water-insoluble glucan synthesis of Streptococcus mutans

In the present study, inhibitory effects of the ethanol extract of Saussurea lappa (S. lappa) on the growth, acid production, adhesion, and water-insoluble glucan synthesis of Streptococcus mutans (S. mutans) were examined. The growth and acid production of Streptococcus mutans were inhibited by the presence of ethanol extract of Saussurea lappa (0.5–4 mg/ml) significantly. The ethanol extract of Saussurea lappa (0.25–4 mg/ml) also significantly lowered the adherence of Streptococcus mutans in a dose dependent manner. In water-insoluble glucan synthesis assay, 2–4 mg/ml of the ethanol extract of Saussurea lappa significantly inhibited the formation of water-insoluble glucan. These results suggest that Saussurea lappa may inhibit the caries-inducing properties of Streptococcus mutans. Further studies are necessary to clarify the active constituents of Saussurea lappa responsible for such biomolecular activities.