IADR Abstract Archives
Antibacterial Activity of Aqueous and Ethanol Extracts of Myrciaria dubia on Streptococcus mutans
Objectives: To determine the antibacterial activity of aqueous and ethanolic extracts of Peruvian Amazon fruit, Myrciaria dubia, against Streptococcus mutans
Methods: The extracts were prepared in concentrations of 100%, 90%, 80%, 75% and 50%. Streptococcus mutans strain ATCC 25175 was activated in Trypticase soy agar; a bacterial inoculum was adjusted to McFarland 0.5 and passed absorbance test with spectrophotometer; then it was extended in petri dishes with Mueller Hinton agar supplemented with 5% sheep blood. The samples were seven replicates for each extract. Kirby Bauer method for disc diffusion was applied and incubated in anaerobic conditions for 48 hours. Measurements of inhibitory zones were made with a digital Vernier caliper. The data were processed with descriptive analysis of means and standard deviation and contrast with ANOVA test (p <0.05)
Results: The 75% aqueous extract of Myrciaria dubia showed antibacterial effect with an inhibitory zone of (13 ±2.93) mm, the ethanolic extracts at 100% and 90% showed superior and similar inhibitory zones with (21.25±3.83) mm and (21±2.13) mm, than the controls of chlorhexidine at 0.12% and 2% (15.5±2.26), (22±1.27) mm. The concentration of the 50% aqueous extract showed zero sensitivity. No significant difference was found among the groups.
Conclusions: The extracts of Myrciaria dubia showed antibacterial activity on strains of Streptococcus mutans. Therefore, more studies are suggested in the line that may lead to the production of mouthwashes, toothpastes, cavitary protectors and phytopharmaceuticals for dental use.
Methods: The extracts were prepared in concentrations of 100%, 90%, 80%, 75% and 50%. Streptococcus mutans strain ATCC 25175 was activated in Trypticase soy agar; a bacterial inoculum was adjusted to McFarland 0.5 and passed absorbance test with spectrophotometer; then it was extended in petri dishes with Mueller Hinton agar supplemented with 5% sheep blood. The samples were seven replicates for each extract. Kirby Bauer method for disc diffusion was applied and incubated in anaerobic conditions for 48 hours. Measurements of inhibitory zones were made with a digital Vernier caliper. The data were processed with descriptive analysis of means and standard deviation and contrast with ANOVA test (p <0.05)
Results: The 75% aqueous extract of Myrciaria dubia showed antibacterial effect with an inhibitory zone of (13 ±2.93) mm, the ethanolic extracts at 100% and 90% showed superior and similar inhibitory zones with (21.25±3.83) mm and (21±2.13) mm, than the controls of chlorhexidine at 0.12% and 2% (15.5±2.26), (22±1.27) mm. The concentration of the 50% aqueous extract showed zero sensitivity. No significant difference was found among the groups.
Conclusions: The extracts of Myrciaria dubia showed antibacterial activity on strains of Streptococcus mutans. Therefore, more studies are suggested in the line that may lead to the production of mouthwashes, toothpastes, cavitary protectors and phytopharmaceuticals for dental use.
