Mechanistic Effects of E-Liquids on Biofilm Formation and Growth of Oral Commensal Streptococcal Communities: Effect of Flavoring agents.

Introduction:
This text provides an in-depth analysis of a study examining the effects of various e-liquid flavorings on biofilm formation and toxicity of four oral commensal bacterial species. The study aims to determine the effects of five commercially available e-liquid flavorings on oral biofilm formation and growth in an in vitro model system.

Key Points:

* The study used streptococci species S. gordonii, S. intermedius, S. mitis, and S. oralis to form single-species and multi-species biofilms.
* E-liquids containing cinnamon and menthol flavors most strongly hinder biofilm formation and growth of oral commensal bacteria compared to other conditions tested.
* Treatment with undiluted stock flavoring agents does not decrease the actual biomass of the four streptococci tested, suggesting there is little to no bacteriolytic effect.
* Cinnamon and menthol flavoring agents significantly inhibit bacterial growth in a dose-dependent manner.
* The size and weight of the pellets after treatment with flavorless E-liquid or cinnamon or menthol do not decrease, indicating no bacteriolytic effects.

Main Message:
The study highlights the potential risks associated with the use of e-cigarettes, particularly in relation to oral health. The findings suggest that e-liquid flavorings, specifically cinnamon and menthol, have a significant inhibitory effect on biofilm formation and growth of oral commensal bacteria. These results emphasize the need for further research into the potential health risks associated with the use of e-cigarettes, particularly in relation to oral health.

Xu CP, Palazzolo DL, Cuadra Ga. Mechanistic Effects of E-Liquids on Biofilm Formation and Growth of Oral Commensal Streptococcal Communities: Effect of Flavoring agents. Dentistry journal. 2022;10(5). doi:10.3390/dj10050085