IADR Abstract Archives
Antimicrobial and Synergistic Effects of Phenolic Acids on Oral Bacteria
Objectives: This study aimed to evaluate the antimicrobial activity of phenolic acids derived from cinnamic acid, alone or in combination, against some oral bacteria
Methods: The antimicrobial activity of the following phenolic acids: cinnamic acid and its derivatives coumaric acid, caffeic acid, ferulic acid and synapic acid was evaluated by determination of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) on Streptococcus mutans, Lactobacillus casei, Actinomyces israelii and Enterococcus faecalis for 24h. The phenolic acids with antimicrobial effect were combined and determined the Fractional Inhibitory Concentration (CIF).
Results: MIC and MBC values ranged from 0.25 (caffeic acid) to 1 mg ml−1 (cinnamic, ferulic and coumaric acids) for A. israelii. The same compounds had inhibitory effect (MIC=1 mg ml−1) against L. casei. Cinnamic and caffeic acids presented antimicrobial effect against S. mutans (MIC=1mg ml−1) and E. faecalis (MIC MBC 1mg ml−1). No antimicrobial effect was observed for synapic acid. The combination of cinnamic acid and caffeic acid presented synergistic or additive effect against all bacteria tested, with FIC lower than the MIC values.
Conclusions: Cinnamic acid and its derivative caffeic acid, alone or in combination, showed antimicrobial activity against all oral bacteria tested and could be promising antimicrobial agents for oral applications.
Methods: The antimicrobial activity of the following phenolic acids: cinnamic acid and its derivatives coumaric acid, caffeic acid, ferulic acid and synapic acid was evaluated by determination of Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) on Streptococcus mutans, Lactobacillus casei, Actinomyces israelii and Enterococcus faecalis for 24h. The phenolic acids with antimicrobial effect were combined and determined the Fractional Inhibitory Concentration (CIF).
Results: MIC and MBC values ranged from 0.25 (caffeic acid) to 1 mg ml−1 (cinnamic, ferulic and coumaric acids) for A. israelii. The same compounds had inhibitory effect (MIC=1 mg ml−1) against L. casei. Cinnamic and caffeic acids presented antimicrobial effect against S. mutans (MIC=1mg ml−1) and E. faecalis (MIC MBC 1mg ml−1). No antimicrobial effect was observed for synapic acid. The combination of cinnamic acid and caffeic acid presented synergistic or additive effect against all bacteria tested, with FIC lower than the MIC values.
Conclusions: Cinnamic acid and its derivative caffeic acid, alone or in combination, showed antimicrobial activity against all oral bacteria tested and could be promising antimicrobial agents for oral applications.