ANTIMICROBIAL ACTIVITY OF SOME THAI AROMATIC PLANTS AGAINST ORAL PATHOGENS INDUCING HALITOSIS
DOI:
https://doi.org/10.22159/ajpcr.2019.v12i1.28404Keywords:
Antimicrobial activity, Thai aromatic plants, Fusobacterium nucleatum, Streptococcus mutans, HalitosisAbstract
Objective: The objective of the present work is to analyze that the extracts of 25 Thai aromatic plants used in Thai food recipes were subjected to evaluated antimicrobial activity against Fusobacterium nucleatum and Streptococcus mutans which have been known as bacterial inducing halitosis.
Methods: Disk diffusion method, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) by broth microdilution were used to determine the antibacterial activity.
Results: The results revealed that three plant extracts, namely Piper betle Linn., Eupatorium stoechadosmum Hance, and Alpinia galangal (L.) Wild can inhibit the growth of both halitosis inducing bacteria with strong activity. Among these, the extract of P. betle Linn. is the most effective in inhibiting both bacteria followed by E. stoechadosmum Hance and A. galangal (L.) Wild, respectively. The MIC (mg/ml) values of the extracts which can inhibit F. nucleatum were ranging from 1.56 to 12.50, and the MBCs (mg/ml) values were ranging from 3.125 to 25.00. In addition, the MICs and MBCs of the extracts which can inhibit S. mutans were found that 1.56–25.00 and 3.125–50.00, respectively.
Conclusion: The extracts obtained from P. betle, A. galangal, and E. stoechadosmum displayed good activity against F. nucleatum and S. mutans and these extracts could be a potential source of new antimicrobial agents.
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