The effect of increasing copper content in phosphate-based glasses on biofilms of Streptococcus sanguis.

This paper reports the effect of a series of phosphate-based glasses based on the Na(2)O-CaO-P(2)O(5) system doped with increasing amounts of copper and the effect of this increasing copper content on the viability of an in vitro biofilm of Streptococcus sanguis over an 8 day period in a constant depth film fermenter. The addition of copper to the glass caused the solubility to change, so the glasses were adjusted in order that their solubility in artificial saliva was nominally the same (0.3062 +/- 0.07 mg cm(-2) h(-1)). Initial experiments on glasses with 1.5% and 10% copper showed that after 6 h there was no statistical difference between the copper containing glasses and the non-copper containing glass and HA in terms of the viability of the biofilms. However, at 24 h there was an approximately 0.8-0.9 log reduction in viability of the biofilms grown on the 5% copper glass and an approximately 1.0-1.3 log reduction for the 10% copper containing glass. Further experiments on the glass with 10% copper and another glass with 15% copper were carried out in a time dependent study. For both glasses a clear decrease in viable counts at 24 h was found but for both glasses these returned to levels similar to those of controls. The initial decrease in viability during the first 24 h is likely to be due to the antibacterial effect of the copper and this could be correlated with copper content. The recovery after 24 h is probably due to the dead cells forming a barrier, making diffusion of the antibacterial ions, increasingly difficult. This study has shown that phosphate-based glasses could potentially be used to deliver antibacterial ions to help combat oral infections. Copper, which has been shown to have antibacterial properties, could be incorporated but some development of the glasses used in this investigation may be required. Further work is needed to determine the effectiveness of copper containing glasses on oral bacterial communities. Copyright 2003 Elsevier Science Ltd.