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Antibacterial properties of Hibitane
Author(s) -
Hennessey T. D.
Publication year - 1977
Publication title -
journal of clinical periodontology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.456
H-Index - 151
eISSN - 1600-051X
pISSN - 0303-6979
DOI - 10.1111/j.1600-051x.1977.tb00050.x
Subject(s) - chlorhexidine , saliva , microbiology and biotechnology , bacteria , streptococcus mutans , buccal administration , agar , biology , antibacterial activity , flora (microbiology) , chemistry , dentistry , medicine , pharmacology , biochemistry , genetics
The key features of the interaction of chlorhexidine with bacteria leading to death are adsorption, damage to permeability barriers and precipitation of the cytoplasm. The bacteriostatic profile indicates that Streptococcus mutans is highly susceptible but it is not known whether bacteriostatic or bactericidal activity is crucial to antiplaque activity. Although some correlation overall was found between bactericidal and bacteriostatic susceptibility amongst more than 80 strains of various species, reference to the minimum inhibitory concentration alone gives no firm indication about the possible lethal action of chlorhexidine. The effects of saliva and pH on antibacterial activity are given. In human studies reported by others, repeated oral application of chlorhexidine reduced the numbers of salivary organisms recoverable and this was accompanied by slight (seemingly clinically insignificant) alterations in the sensitivity of certain salivary organisms. Daily application of a chlorhexidine dental gel in a 6‐week trial did not result in detectable changes of susceptibility of the salivary flora. Rats dosed daily in drinking water (5‐10 mg chlorhexidine base per kg) over a 2‐year period yielded buccal organisms with reduced sensitivity: this was not reflected amongst faecal bacteria. The faecal flora changed quantitatively in a dose‐dependent manner and coliform organisms particularly were reduced in number. Caution is required in interpreting relative sensitivities of different bacterial strains or species from data obtained using agar‐diffusion methods.