IADR Abstract Archives
Fluoride Concentration and Biological Effects of Cannabis-Contained Beverage
Objectives: This study aims to investigate the fluoride concentration, cytotoxicity, and antimicrobial activity of commercially available cannabis beverages.
Methods: Fluoride concentration and pH were examined using a fluoride ion selective electrode and pH meter, respectively. L929 and primary human gingival fibroblast cells (hGF) were rinsed with test products for 2 min and subsequently cultured for 24 h. Cell viability was determined using an MTT assay. Antimicrobial activity against S. mutans was examined using a disk diffusion test.
Results: Sixteen commercially available cannabis-related beverages were examined. Fluoride concentration ranged from 0.0268 to 1.8233 mg/mL. Fourteen samples exhibited a pH lower than 5.5. Fourteen and thirteen products at 100% concentration demonstrated cytotoxicity to L929 and hGF, respectively. Only one product was toxic to L929 while four products showed cytotoxicity to hGF.
Conclusions: Most commercially available cannabis-contained beverages had a pH lower than enamel critical pH. The cytotoxicity and antibacterial effect may not relate to the cannabis component as different products contain other different supplemented ingredients.
Methods: Fluoride concentration and pH were examined using a fluoride ion selective electrode and pH meter, respectively. L929 and primary human gingival fibroblast cells (hGF) were rinsed with test products for 2 min and subsequently cultured for 24 h. Cell viability was determined using an MTT assay. Antimicrobial activity against S. mutans was examined using a disk diffusion test.
Results: Sixteen commercially available cannabis-related beverages were examined. Fluoride concentration ranged from 0.0268 to 1.8233 mg/mL. Fourteen samples exhibited a pH lower than 5.5. Fourteen and thirteen products at 100% concentration demonstrated cytotoxicity to L929 and hGF, respectively. Only one product was toxic to L929 while four products showed cytotoxicity to hGF.
Conclusions: Most commercially available cannabis-contained beverages had a pH lower than enamel critical pH. The cytotoxicity and antibacterial effect may not relate to the cannabis component as different products contain other different supplemented ingredients.