Aim The purpose of this study was to conduct phytochemical analysis of sea buckthorn pulp oil and to evaluate the antimicrobial, anti‐biofilm and antioxidant activities of its mouthwash form. Methods and Results Fatty acid composition of the sea buckthorn pulp oil was determined by GC‐MS analysis, which revealed that, mono‐unsaturated fatty acid, palmitoleic acid and saturated fatty acid, palmitic acid, were the major constituents. The antimicrobial and the anti‐biofilm capacities of sea buckthorn pulp oil mouthwash form were evaluated against Streptococcus gordonii, Porphyromonas gingivalis, Actinomyces viscosus and Candida albicans, according to the European Norms, and the Biofilm Ring Test®, respectively. These activities were then compared with those of chlorhexidine and herbal mouthwashes. The sea buckthorn‐based mouthwash was bactericidal against S. gordonii and P. gingivalis, bacteriostatic against A. viscosus and showed no antifungal effect. Regardless of the strains used, complete inhibition of biofilm formation was achieved. The antioxidant activity of this experimental mouthwash was also assessed by DPPH and NBT assays. Conclusion Sea buckthorn mouthwash showed anti‐biofilm activities against select single and multiple oral bacterial species. Significance and Impact of the Study In this study, a mouthwash derived from sea buckthorn (Hippophae rhamnoides) pulp oil has been experimented, for the first time, in order to overcome the problem of a large number of available synthetic mouthwashes which have side effects on teeth, gums and mucous membranes. This mouthwash seemed to be a suitable alternative for a preventive agent for periodontal inflammation.
The present work was carried out to identify lactic acid bacteria (LAB) from wheat flours and to evaluate their technological capabilities for potential incorporation in sourdough process. Six samples of baking wheat flours were collected from mills situated in different geographical regions of Tunisia and used for microbiological analysis of total mesophilic aerobic microorganisms, yeasts, moulds and LAB. A total of 45 autochthonous LAB were isolated and identified by genetic analysis of 16S-23S rRNA intergenic transcribed spacer ITS generated patterns ITS-PCR. One representative strain of each ITS-PCR pattern was subjected to partial sequencing of the 16S rRNA. Strains were identified as Weissella cibaria, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus pentosaceus, Pediococcus pentoseus, Pediococcus acidilactici, Enterococcus faecium, Enterococcus casseliflavus and Enterococcus faecalis. Technological features including acidification, antimicrobial, amylolytic, proteolytic and antioxidant activities of six selected LAB strains were investigated for future in situ applications. Moreover, LAB were investigated for their ability to produce exopolysaccharides. All tested LAB showed good acidifying ability by decreasing significantly (p<0.05) the pH of flour extract below 4.0 after 24 h and below 3.0 after 72 h. P. pentoseus and P. acidilactici presented fermentation quotient FQ (ratio of lactic and acetic acids) close to the optimal range. All flour LAB isolates, demonstrated extracellular proteolytic activity. W. cibaria S25 had the highest radical-scavenging activity with a rate of 25.57%. L. plantarum S28 demonstrated the highest amylolytic activity (1386 U/mL) followed by P. acidilactici S16 (1086 U/mL). Although, L. plantarum S28 showed the highest production of exopolysaccharides (0.97 g/L). Moreover, different halo of inhibition were detected against E. coli, Staphylococcus aureus, Aspergillus niger and Penicillium expansum. This study revealed that autochthonous flour LAB exhibited interesting technological features and thus could be used in sourdough production.
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