Open AccessEFFECT OF BREADFRUIT LEAF EXTRACT ON THE VIABILITY OF STREPTOCOCCUS MUTANS BIOFILM IN VITRO
Author(s) -
Septi Warda Zulfikar,
Sri Utami,
Ratna Farida
Publication year - 2019
Publication title -
international journal of applied pharmaceutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.238
H-Index - 15
ISSN - 0975-7058
DOI - 10.22159/ijap.2019.v11s1.ar201
Subject(s) - streptococcus mutans , biofilm , in vitro , chemistry , microbiology and biotechnology , food science , biology , bacteria , biochemistry , genetics
Objective: Breadfruit leaf has potent antibacterial properties that could be used to reduce biofilms in the oral cavity. The purpose of this study was toanalyze the antibacterial effect of the breadfruit leaf extract on the growth of Streptococcus mutans in vitro.Methods: S. mutans ATCC 25175 was cultured in a 96-well plate and incubated at 37°C for 20 h (accumulation phase) and 24 h (maturation phase).The breadfruit leaf extract was added at the following concentrations: 5%, 10%, 15%, 20%, 40%, 80%, and 100%. The viability of S. mutans was testedwith the MTT assay at a wavelength of 490 nm. The results were analyzed by one-way analysis of variance.Results: In the accumulation phase, a significant decrease was found in S. mutans viability at different concentrations of the breadfruit leaf extract, butin the maturation phase, a significant decrease was found in the S. mutans viability at the 5% concentration. The other groups decreased significantlycompared with the control group (*p<0.05). The viability of S. mutans after adding the breadfruit leaf extract at all concentrations was lower in theaccumulation phase than that in the maturation phase.Conclusion: In the accumulation phase, breadfruit leaf extract at concentrations of 5%, 10%, 20%, 40%, 80%, and 100% can reduce S. mutans biofilmviability.