Comparative evaluation of antimicrobial potential of garlic and ginger extracts against Streptococcus mutans and Lactobacillus acidophilus: An in-vitro study
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| Formato: | Recurso digital |
| Lenguaje: | inglés |
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2025
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| _version_ | 1866901879530717184 |
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| author | International Journal of Dental Science and Innovative Research (IJDSIR) |
| author_facet | International Journal of Dental Science and Innovative Research (IJDSIR) |
| contents | <p><strong><span>Background: </span></strong><span>Garlic and Ginger belong to the plant family Liliaceae. Streptococcus mutans is believed to be the chief etiologic agent in dental caries, while lactobacillus acidophilus causes carious lesions to progress. Chlorhexidine is the “gold-standard” in decreasing the oral microbial counts with side effects like brown discoloration of the teeth and undesirable taste. Thus, there is a need for an alternative, cost-effective biologic product for oral diseases. </span></p> <p><strong><span>Aim: </span></strong><span>To comparatively evaluate the antimicrobial potential of Ginger and Garlic extracts against Streptococcus mutans (S. mutans) and Lactobacillus acidophilus (L. acidophilus). </span></p> <p><strong><span>Objectives: - </span></strong><span>To determine the antimicrobial efficacy of Ginger and Garlic extracts against cariogenic bacteria (Streptococcus mutans and Lactobacillus acidophilus) at varying volumes (5μl, 10μl, 15μl, and 20μl), and to compare their antimicrobial effects with 0.2% Chlorhexidine (CHX) at different volumes. </span></p> <p><strong><span>Materials and methods: </span></strong><span>Ethanolic extracts (10% each) of ginger and garlic were prepared and subjected to microbiological assay along with 0.2% chlorhexidine gluconate (CHX) as a control group, to determine its zone of inhibition at volumes of 5μl, 10μl, 15μl and 20μl using Agar disk diffusion test against Streptococcus mutans and Lactobacillus acidophilus. One-way ANOVA test was applied to compare the difference between two groups using statistical analysis software SPSS version 21.0. Statistical significance was set at p ≤0.05. </span></p> <p><strong><span>Results: </span></strong><span>The diameter of zone of inhibition for garlic extract ranged from 11.49±0.05 mm to 37.83±0.05 mm while for ginger extract it ranged from 7.38±0.03 mm to 22.53±0.13 mm at various volumes used. The maximum antimicrobial activity was exhibited by 0.2% Chlorhexidine (30.30±0.05mm) followed by 10% ethanolic garlic extract (37.83±0.05mm) and least by 10% ethanolic extracts of ginger (22.53±0.13mm) against Streptococcus mutans at all volumes except the highest volume of 20 μl (33.51±0.29mm). While the maximum antimicrobial activity was shown by 10% ethanolic extract of garlic (45.40±0.03mm) followed by 10% ginger extract (38.24±0.06mm) and least by 0.2% Chlorhexidine (18.72±0.07mm) at all volumes when the comparison of the extracts was done against Lactobacillus acidophilus. </span></p> <p><strong><span>Conclusion: </span></strong><span>These results suggest that garlic has greater antimicrobial efficacy against Streptococcus mutans and Lactobacillus acidophilus and also, it raises the possibility that it can be used as an alternative antibacterial compound in the reduction of dental caries and other oral infections. </span></p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_15130506 |
| institution | Zenodo |
| language | eng |
| publishDate | 2025 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Comparative evaluation of antimicrobial potential of garlic and ginger extracts against Streptococcus mutans and Lactobacillus acidophilus: An in-vitro study International Journal of Dental Science and Innovative Research (IJDSIR) Antimicrobial Activity, Garlic, Ginger, Streptococcus Mutans, Lactobacillus Acidophilus <p><strong><span>Background: </span></strong><span>Garlic and Ginger belong to the plant family Liliaceae. Streptococcus mutans is believed to be the chief etiologic agent in dental caries, while lactobacillus acidophilus causes carious lesions to progress. Chlorhexidine is the “gold-standard” in decreasing the oral microbial counts with side effects like brown discoloration of the teeth and undesirable taste. Thus, there is a need for an alternative, cost-effective biologic product for oral diseases. </span></p> <p><strong><span>Aim: </span></strong><span>To comparatively evaluate the antimicrobial potential of Ginger and Garlic extracts against Streptococcus mutans (S. mutans) and Lactobacillus acidophilus (L. acidophilus). </span></p> <p><strong><span>Objectives: - </span></strong><span>To determine the antimicrobial efficacy of Ginger and Garlic extracts against cariogenic bacteria (Streptococcus mutans and Lactobacillus acidophilus) at varying volumes (5μl, 10μl, 15μl, and 20μl), and to compare their antimicrobial effects with 0.2% Chlorhexidine (CHX) at different volumes. </span></p> <p><strong><span>Materials and methods: </span></strong><span>Ethanolic extracts (10% each) of ginger and garlic were prepared and subjected to microbiological assay along with 0.2% chlorhexidine gluconate (CHX) as a control group, to determine its zone of inhibition at volumes of 5μl, 10μl, 15μl and 20μl using Agar disk diffusion test against Streptococcus mutans and Lactobacillus acidophilus. One-way ANOVA test was applied to compare the difference between two groups using statistical analysis software SPSS version 21.0. Statistical significance was set at p ≤0.05. </span></p> <p><strong><span>Results: </span></strong><span>The diameter of zone of inhibition for garlic extract ranged from 11.49±0.05 mm to 37.83±0.05 mm while for ginger extract it ranged from 7.38±0.03 mm to 22.53±0.13 mm at various volumes used. The maximum antimicrobial activity was exhibited by 0.2% Chlorhexidine (30.30±0.05mm) followed by 10% ethanolic garlic extract (37.83±0.05mm) and least by 10% ethanolic extracts of ginger (22.53±0.13mm) against Streptococcus mutans at all volumes except the highest volume of 20 μl (33.51±0.29mm). While the maximum antimicrobial activity was shown by 10% ethanolic extract of garlic (45.40±0.03mm) followed by 10% ginger extract (38.24±0.06mm) and least by 0.2% Chlorhexidine (18.72±0.07mm) at all volumes when the comparison of the extracts was done against Lactobacillus acidophilus. </span></p> <p><strong><span>Conclusion: </span></strong><span>These results suggest that garlic has greater antimicrobial efficacy against Streptococcus mutans and Lactobacillus acidophilus and also, it raises the possibility that it can be used as an alternative antibacterial compound in the reduction of dental caries and other oral infections. </span></p> |
| title | Comparative evaluation of antimicrobial potential of garlic and ginger extracts against Streptococcus mutans and Lactobacillus acidophilus: An in-vitro study |
| topic | Antimicrobial Activity, Garlic, Ginger, Streptococcus Mutans, Lactobacillus Acidophilus |
| url | https://doi.org/10.5281/zenodo.15130506 |