Open AccessAntibacterial efficacy of spice extracts against Streptococcus mutans and Lactobacillus acidophilus – An in-vitro study
Author(s) -
Pooja Latti,
Subramaniam Ramanarayanan,
GM Prashant
Publication year - 2021
Publication title -
journal of global oral health
Language(s) - English
Resource type - Journals
eISSN - 2643-4709
pISSN - 2643-4695
DOI - 10.25259/jgoh_51_2020
Subject(s) - lactobacillus acidophilus , streptococcus mutans , antibacterial activity , food science , antimicrobial , agar diffusion test , traditional medicine , chemistry , minimum inhibitory concentration , biology , bacteria , medicine , probiotic , genetics , organic chemistry
Objectives: To evaluate the antibacterial activity of black pepper, Indian bay leaf, cinnamon, and cumin against Streptococcus mutans and Lactobacillus acidophilus in-vitro and to determine their minimum inhibitory concentration (MIC). Materials and Methods: The spices (cinnamon, cumin, Indian bay leaf, and black pepper) were obtained from local market, were dried and powdered. Solvent extracts were prepared with methanol by maceration, followed by filtration and evaporation. The antimicrobial activity was assessed using cup plate diffusion method, followed by determination of MIC of the extracts. Statistical analysis was performed using one-way analysis of variance and Tukey’s post hoc test was used for pairwise comparison. P < 0.05 was considered statistically significant. Results: All the four extracts showed significant antimicrobial activity. Cinnamon demonstrated maximum activity against S. mutans (zone of inhibition of 18.1 mm ± 0.30) and L. acidophilus (zone of inhibition of 17.9 mm ± 0.44) with the least MIC against the organisms (<0.05 mg/ml). Conclusion: All the spice extracts tested demonstrated significant antibacterial activity against S. mutans and L. acidophilus . On comparison of the antibacterial activities of all the four extracts, cinnamon extract emerged as the potent agent.