Document Type

Poster Presentation

Publication Date

Spring 4-2025

Abstract

A balance of commensal and pathogenic bacteria in the oral cavity is essential for optimal oral and systemic health. Our previous studies demonstrate that E- liquid aerosol ± flavors (particularly cinnamon) are detrimental to several strains of oral commensal streptococcal bacteria. However, very little information is available concerning the effects of E-liquid aerosols on oral pathogens. For this reason, Porphyromonas gingivalis, a pathogenic anaerobe and critical contributor to periodontal disease, was chosen for this study. Objective: This study aims to determine the effect of E-liquid aerosol ± flavors on the planktonic growth of P. gingivalis. Methods: P. gingivalis, initially grown anaerobically at 37◦C on agar, was transferred to a growth media (absorbance reading at 595 nm = 0.2) for growth curve generation and colony forming unit (CFU) determinations. Bacteria were first exposed to 0, 15, 30, or 45 puffs of air or E-liquid aerosol ± flavors (menthol or cinnamon), then incubated anaerobically at 37◦C for 0, 6, 12, 24 and 30 hours for growth curve generation. Bacterial growth without puff and aerosol exposures served as control. From the media of the 24-hour incubations, 20 µL aliquots of 1:10:000 dilution of all treatment groups were seeded on agar and allowed to grow for 48 hours for CFU determinations. Results: P. gingivalis exposed to 30 and 45 puffs of air show less growth as compared to control. Furthermore, the number of CFUs generated after 30 and 45 puffs of air, were also significantly lower than the 0-puff control. Conclusion: These results indicate that air is detrimental to the growth of P. gingivalis. This suggests the possibility that E-liquid aerosols enhance the growth of P. gingivalis which could contribute to oral and systemic pathologies.

Download

Share

COinS