IADR Abstract Archives
Antibacterial Effects of a Cetylpyridinium Chloride and Zinc Lactate Mouthwash
Objectives: Antimicrobial mouthwashes represent a useful adjunct for routine oral hygiene. This investigation examined the antimicrobial effects of a mouthwash formulated with cetylpyridinium chloride and zinc lactate [Colgate Total (CT)] in comparison to a fluoride control [Colgate FluoriGard (FL)].
Methods: The rapid antimicrobial effects of each mouthwash against Actinomyces viscosus were evaluated using a cell viability indicator dye, which was also utilized to determine the minimum inhibitory concentration (MIC) of each mouthwash against Streptococcus mutans. The effects of these treatments to inhibit microbial acid production was evaluated using the minimum acid neutralizing concentration (MNC) assay and minimum sugar metabolism inhibitory concentrations (MiSMIC) for S. mutans were determined using a novel sugar analogue metabolism assay.
Results: Immediately after mouthwash exposure, the bacterial viability was significantly reduced (the viability value for CT was 0.009 compared to 0.752 for FL). MIC and MNCs were both 0.093% (v/v) for CT and were >50% (v/v) and 25% (v/v) respectively for FL. The MiSMIC was <0.024% for CT (v/v) and 0.694% (v/v) for FL, demonstrating statistically significant differences (p<0.05).
Conclusions: In all evaluations, the fluoride mouthwash demonstrated greater effects on bacteria in comparison to untreated bacteria that served as a control. In comparison to the fluoride mouthwash, the results from this investigation demonstrate the significantly greater antimicrobial effects of the mouthwash formulated with cetylpyridinium chloride and zinc lactate. The cetylpyridinium chloride and zinc lactate mouthwash demonstrated rapid reductions in bacterial viability with additional effects on reducing microbial acid production and inhibition of sugar metabolism.
Methods: The rapid antimicrobial effects of each mouthwash against Actinomyces viscosus were evaluated using a cell viability indicator dye, which was also utilized to determine the minimum inhibitory concentration (MIC) of each mouthwash against Streptococcus mutans. The effects of these treatments to inhibit microbial acid production was evaluated using the minimum acid neutralizing concentration (MNC) assay and minimum sugar metabolism inhibitory concentrations (MiSMIC) for S. mutans were determined using a novel sugar analogue metabolism assay.
Results: Immediately after mouthwash exposure, the bacterial viability was significantly reduced (the viability value for CT was 0.009 compared to 0.752 for FL). MIC and MNCs were both 0.093% (v/v) for CT and were >50% (v/v) and 25% (v/v) respectively for FL. The MiSMIC was <0.024% for CT (v/v) and 0.694% (v/v) for FL, demonstrating statistically significant differences (p<0.05).
Conclusions: In all evaluations, the fluoride mouthwash demonstrated greater effects on bacteria in comparison to untreated bacteria that served as a control. In comparison to the fluoride mouthwash, the results from this investigation demonstrate the significantly greater antimicrobial effects of the mouthwash formulated with cetylpyridinium chloride and zinc lactate. The cetylpyridinium chloride and zinc lactate mouthwash demonstrated rapid reductions in bacterial viability with additional effects on reducing microbial acid production and inhibition of sugar metabolism.