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Antibacterial Effect of Different Concentrations of Garlic (Allium Sativum) Extract On Dental Plaque Bacteria
Antibacterial Effect of Different Concentrations of Garlic (Allium Sativum) Extract On Dental Plaque Bacteria
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Original Research
Antibacterial effect of different concentrations of
garlic(Allium sativum) extract on dental plaque bacteria
Behzad Houshmand, Faranak Mahjour, Omid Dianat
Department of Periodontology,
Dental School, Shahid Beheshti
University of Medical Sciences,
Tehran, Iran
ABSTRACT
Received
: 18-07-11
Review completed : 19-10-11
Accepted
: 27-11-11
Background: Allium sativum, commonly known as garlic, exhibits antibacterial effects against
a wide range of bacteria.
Aim: The objective of this invitro study was to assess the antibacterial effect of different
concentrations of garlic extract against human dental plaque microbiota.
Materials and Methods: Antibacterial activities of four different concentrations of garlic
extract(5%, 10%, 20%, and 100%) were evaluated against Streptococcus mutans, Streptococcus
sanguis, Streptococcus salivarius, Pseudomonas aeruginosa, and lactobacillus spp. using the
disk diffusion method. Papers soaked in 0.2% concentration chlorhexidine gluconate and saline
were used as positive and negative controls, respectively. The data were subjected to oneway
ANOVA and the Tukey multiple comparisons test at a 5% significance level.
Results: All bacterial strains were inhibited by all test materials. The inhibition zones of the
different concentrations of garlic extract were not significantly different for S.mutans, S.sanguis,
and S.salivarius. For P.aeruginosa and lactobacillus spp. the inhibition zones of 5%, 10% and
20% concentrations were not significantly different from one another, but they were significantly
more than that of the 100% extract.
Conclusion: The 5%, 10%, 20%, and 100% concentrations of garlic extract had similar effects,
so further studies seem to be indicated on the usefulness of the 5% extract.
Key words: Allium sativum, antimicrobial effect, dental plaque, garlic extract, oral streptococci
Website:
www.ijdr.in
PMID:
***
DOI:
10.4103/0970-9290.114957
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Hooshmand, etal.
RESULTS
The negative control showed bacterial growth, with no
zone of inhibition perceived around the disk. All bacterial
strains were inhibited by the positive control as well as
all the test materials. The measured mean and standard
deviation of the inhibition zones of all samples and positive
control after 72h are shown in Figures1-5. It can be seen
that the inhibition zones with the different concentrations
of garlic extract were not significantly different for
S.mutans, S.sanguis, and S.salivarius. For P.aeruginosa
and lactobacillus spp. the inhibition zones of 5%, 10% and
20% concentrations were not significantly different from
one another, but they were all significantly greater than
that of the 100% extract.
DISCUSSION
The aim of this investigation was to evaluate and compare
the antibacterial effect of different concentrations of
garlic extract against human dental plaque microbiota by
using the disk diffusion method. The results of this study
reveal that garlic extract at all the different concentrations
tested demonstrates antimicrobial activity against
plaque microorganisms. Its effect varies with different
concentrations and against different microorganisms.
The antibacterial effects of different concentrations of
garlic extracts on various strains of bacteria were similar
to each other. However, the concentration of 100% of
garlic extract was significantly less effective than other
concentrations against P.aeruginosa and lactobacillus
spp. Furthermore, according to our results the extract
is somewhat more effective against lactobacillus spp .
than against the other studied bacteria. This observed
difference might be a result of genetic differences among
the organisms.
A limited number of studies have investigated the
antibacterial effects of garlic extract against human dental
plaque microbiota. One previous study has reported the
significant effect of 10% garlic solution in decreasing
levels of oral microorganisms,[19] and our results are in
total agreement with this study. Groppo etal.[20] have
observed a remarkable reduction of mutans streptococci
after gargling with a 2.5% garlic mouthwash solution.
Another study, reporting a reduction in levels of
S.mutans after garlic mouthwash, mentioned that a 3%
concentration was the minimum concentration at whicha
zone of inhibition was observed.[21] Multidrugresistant and
nonmultidrugresistant strains of S.mutans havealso been
reported to be sensitive to garlic extract.[12] In addition,
combination of garlic with lime is reported to have a
noticeable antibacterial effect against isolates from carious
teeth.[22] Although these studies were performed using
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Hooshmand, etal.
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CONCLUSION
All microorganisms used in the present study were
susceptible to the garlic extracts. No isolates were resistant
to garlic, indicating that it is a promising antimicrobial
agent. The 5%, 10%, 20%, and 100% concentrations of
garlic extract had relatively similar effects, so the 5%
solution can be considered for further studies. It might
be concluded that using optimum concentrations of garlic
extract in toothpastes or mouth washes can be useful in
the management of dental caries and periodontitis. Clinical
studies are necessary to evaluate the efficacy of garlic extract.
ACKNOWLEDGMENTS
The authors are grateful to the Iranian Center for Endodontic
Research, Shahid Beheshti University M.C., Tehran, Iran, for
technical support.
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Hooshmand, etal.
How to cite this article: Houshmand B, Mahjour F, Dianat O. Antibacterial
effect of different concentrations of garlic (Allium sativum) extract on dental
plaque bacteria. Indian J Dent Res 2013;24:71-5.
Source of Support: Nil, Conflict of Interest: None declared.
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