Objectives. This study aimed to assess the effect of hydroalcoholic extract of Punica granatum Linn. (P. granatum) petal on Streptococcus sanguinis, Streptococcus mutans, Streptococcus salivarius, Streptococcus sobrinus, and Enterococcus faecalis. Materials and Methods. In this in vitro study, P. granatum extract was prepared using powdered petals and water-ethanol solvent. Antibacterial effect of the extract, chlorhexidine (CHX), and ampicillin was evaluated on brain heart infusion agar (BHIA) using the cup-plate method. By assessing the diameter of the growth inhibition zone, the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the extract were determined for the above-mentioned bacteria. Results. Hydroalcoholic extract of P. granatum petal had inhibitory effects on the proliferation of all five bacterial strains with maximum effect on S. mutans with MIC and MBC of 3.9 mg/mL. The largest growth inhibition zone diameter belonged to S. sanguinis and the smallest to E. faecalis. Ampicillin and CHX had the greatest inhibitory effect on S. sanguinis. Conclusions. Hydroalcoholic extract of P. granatum had a significant antibacterial effect on common oral bacterial pathogens with maximum effect on S. mutans, which is the main microorganism responsible for dental plaque and caries.
ARTICLE INFOBackground and aim: Oral candidiasis is the most common fungal disease, and it is often considered as a local opportunistic infection. Oral candidiasis is usually treated with local use of antifungal medications. Since probiotic bacteria have the ability to inhibit the growth of pathogens and modulate human immune responses, they could provide new possibilities in antifungal therapy. The aim of the present study was to examine the effect of probiotic yoghurt on the frequency of salivary candida. Materials and methods: This randomized double-blind crossover clinical trial involved 34 healthy adults divided to two groups: 17 subjects in case group (probiotic yoghurt) and 17 subjects in control group (regular yoghurt). At the beginning of the experiment and after 3 weeks of intervention (consumption of regular or probiotic yoghurt), saliva samples were collected from both groups and candida colonies were counted. After a two-week wash out period, the groups were interchanged (crossover study design), and the sampling process was repeated. The data were analyzed using Mann-U-Whitney and Chi-square tests. The level of significance was set at p<0/05. Results: Variations of salivary candida equaled 1.8±9.3 cfu/ml in regular yoghurt group and -3.8±7.9 cfu/ml in probiotic yoghurt group (p=0.01). The amount of salivary candida decreased in 47% of the cases in probiotic yoghurt group and in 29.4% of the cases in regular yoghurt group (p=0.07). Conclusion:The results of the present study showed that short-term consumption of probiotic yoghurt decreases the frequency of salivary candida colonies after 3 weeks.The results of the present study showed that short-term consumption of probiotic yoghurt decreases the number of salivary candida colonies
Background and Aim: Reduction of dental plaque pH is an effective factor in the incidence of dental caries. One of the common methods for assessment of the cariogenic potential of food products is the study of plaque pH changes in the oral environment. The present study was performed due to the importance of dental plaque and its known complications and also the increase in consumption of industrial fruit juices which are encouraged nowadays as healthy drinks and also the positive effect of pomegranate juice on the amount of dental plaque which has been mentioned in the reports. Methods and Materials:This clinical trial was performed with crossover design. Complete prophylaxis was performed during the first session. Then, the participants were asked to refrain from oral hygiene methods for 48 hours and not to eat or drink for at least 2 hours before the experiment. The baseline plaque pH was measured, and afterwards 10 cc of fruit juice was kept in mouth for 2 minutes and then swallowed. Afterwards, plaque pH was measured at time intervals of 2, 5, 7, 10 and 30 minutes. After one week of wash out period, the participants were again evaluated by the same method and with the other type of fruit juice. The measurement of plaque pH was performed with microtouch method by use of Metrohm electrode. The data were analyzed by repeated measures ANOVA. Results: PH in pomegranate juice group before fruit juice intake equaled 6.73± 0.24 and reached 5.57±0.34 at the fifth minute and finally reached 6.19±0.32 at the 30th minute (p˂0.01). Also, in orange juice group, pH before intake equaled 6.16±6.8 and reached 5.62±0.17 at the seventh minute and 6.15±0.2 at the 30th minute (p˂0.01). The maximum fall in pH for both fruit juices occurred at the fifth and seventh minutes. pH after consumption of both fruit juices began to increase from the tenth minute. These two fruit juices were not significantly different regarding plaque pH at the zero minute and at the time of maximum pH fall and at the 30th minute. (p˂0.08) Conclusion: The results showed that plaque pH after consumption of both fruit juices falls below the critical level for seven minutes and this decline is similar for both fruit juices.
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