IADR Abstract Archives
The Effect of Grinds Coffee Pouches™ on Oral Cells
Objectives: Caffeine is a common pharmaceutical found in coffee and other beverages. Recently, as an alternative to caffeinated beverages, Grinds coffee pouches™ deliver caffeine in a manner similar to smokeless tobacco. The use of smokeless tobacco has been linked to an increased risk of oral ulceration and oral cancer. It is too early to tell if the prolonged use of Grinds coffee pouches will have similar effects. This set of experiments explores the effects of Grinds coffee pouches with three flavoring agents on the viability and cellular activity of two cell lines.
Methods: Grinds coffee pouches were extracted in MEMα media overnight at 4°C to a final concentration of 10% wt/vol. Extracts were sterilized by passage through a 0.2 µ filter. Gingival and periodontal ligament (PDL) fibroblasts were treated for up to 24 hours with various concentrations (0% - 5%) of Grinds extracts containg three flavoring agents (Mint, Cinnamon, and Mocha). Cell survival was assessed fluorometrically using Calcein-AM.
Results: Exposure of gingival fibroblasts to Grinds extracts for 1 hour had no reduction in cell viability up to 2% concentrations. In contrast, PDL cells displayed significant reduction in cell viability at 2% concentrations. Both cell types displayed decreased viability with increased exposure time. By 24 hours of exposure, GF displayed reduced viability at grinds extract concentrations of 1.1%. PDL cells displayed reduced viability at 0.8%. No difference was detected between the extracts produced with different flavoring agents.
Conclusions: Grinds extracts were cytotoxic to oral cells in a concentration and exposure time dependent manner. They also reduced gel contraction ability, implying potential negative effects on wound healing. Thus prolonged exposure to Grinds coffee pouches may lead to similar oral ulcerations found with the use of smokeless tobacco.
Methods: Grinds coffee pouches were extracted in MEMα media overnight at 4°C to a final concentration of 10% wt/vol. Extracts were sterilized by passage through a 0.2 µ filter. Gingival and periodontal ligament (PDL) fibroblasts were treated for up to 24 hours with various concentrations (0% - 5%) of Grinds extracts containg three flavoring agents (Mint, Cinnamon, and Mocha). Cell survival was assessed fluorometrically using Calcein-AM.
Results: Exposure of gingival fibroblasts to Grinds extracts for 1 hour had no reduction in cell viability up to 2% concentrations. In contrast, PDL cells displayed significant reduction in cell viability at 2% concentrations. Both cell types displayed decreased viability with increased exposure time. By 24 hours of exposure, GF displayed reduced viability at grinds extract concentrations of 1.1%. PDL cells displayed reduced viability at 0.8%. No difference was detected between the extracts produced with different flavoring agents.
Conclusions: Grinds extracts were cytotoxic to oral cells in a concentration and exposure time dependent manner. They also reduced gel contraction ability, implying potential negative effects on wound healing. Thus prolonged exposure to Grinds coffee pouches may lead to similar oral ulcerations found with the use of smokeless tobacco.