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Matcha rinse inhibits the bacteria that causes periodontitis
Last reviewed: 02.07.2025
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Periodontitis is an inflammatory gum disease caused by a bacterial infection that, if left untreated, can lead to complications including tooth loss. The disease is also associated with diabetes, premature birth, cardiovascular disease, rheumatoid arthritis, and cancer. One of the main bacterial pathogens of periodontitis is Porphyromonas gingivalis, which colonizes biofilms on the surface of teeth and multiplies in deep periodontal pockets.
Matcha, a finely ground green tea powder, may help keep P. gingivalis at bay. In the journal Microbiology Spectrum, Japanese researchers reported that matcha inhibited the growth of P. gingivalis in lab experiments. Additionally, in a clinical trial involving 45 people with periodontitis, people who used a matcha rinse had significantly lower levels of P. gingivalis in their saliva samples compared to when the study began.
"Matcha may have clinical applications in the prevention and treatment of periodontitis," the authors note.
Camellia sinensis is a green tea plant that has long been studied for its potential antimicrobial effects against bacteria, fungi, and viruses. A previous study in mice found that green tea extract could inhibit the growth of pathogens, including Escherichia coli.
Other studies have shown that the extract can inhibit the growth of P. gingivalis and reduce its adhesion to oral epithelial cells. In addition, observational studies have linked green tea consumption to improved health.
Matcha, which is used in traditional ceremonies and to flavor drinks and sweets, is made from the raw leaves of C. sinensis.
In the new study, researchers from the Nihon University School of Dentistry in Matsudo, the National Institute of Infectious Diseases in Tokyo, and other institutions conducted a series of in vitro experiments to test the effectiveness of matcha solution against 16 types of oral bacteria, including three strains of P. gingivalis. The matcha rinse showed little activity against commensal oral bacteria strains.
Within two hours, almost all cultured P. gingivalis cells were killed by matcha extract, and after four hours of exposure, all cells were dead. These results indicate bactericidal activity against the pathogen.
The researchers then recruited 45 people diagnosed with chronic periodontitis from the Nihon University Dental Clinic in Matsudo for a follow-up clinical study.
The patients were randomly assigned to three groups: one group received a barley tea rinse, the second a matcha extract rinse, and the third a rinse containing sodium azulene sulfonate hydrate, which is used to treat inflammation. Saliva samples were collected before and after the intervention and analyzed using PCR, and participants were instructed to rinse their mouths twice daily.
The analysis showed that patients who used the matcha rinse had a significant reduction in P. gingivalis levels. Patients in the other two groups did not show such a significant reduction.
While the new study is not the first to examine the antimicrobial effects of tea-derived compounds on P. gingivalis, the researchers note that it supports the potential benefits of matcha as part of a treatment plan for people with periodontitis.