Denture stomatitis is a chronic inflammatory condition of the oral mucosa thatgenerally occurs in users of removable dentures. The cause is multifactorialbut is often associated with the presence of Candida albicans. The mucosawhich is covered by the denture base also reduces the function of saliva whichfunctions as a cleanser for the oral cavity and results in food wasteaccumulating and microorganisms such as Candida albicans can increase innumber. Candida albicans is a normal flora of the oral cavity which is anopportunistic pathogen. The starfruit plant (Averrhoa billimbi l) is a naturalingredient that can be used as an antifungal agent. The aim was to determinethe ratio of the effectiveness of starfruit leaf extract (Averrhoa billimbi) betweenthe concentrations of 12.5%, 25%, 50%, 100%, control + (Clorhexidine) andcontrol - (Aquadest) in reducing the number of Candida albicans colonies. Thetest method used the dilution method, the colony count of Candida albicansusing a spectrophotometer. The results of the one way ANOVA statistical testresulted in a significance value of p = 0.000 (p <0.05) which means that thereis a difference in the average concentration of Candida albicans between theextract concentrations of 12.5%, 25%, 50%, 100%, control + and control. -namely 6.78 ± 0.35, 6.27 ± 0.21, 4.89 ± 0.29, 1.01 ± 0.18, 0.59 ± 0.19 and 9.13± 2.28 in inhibiting growth Candida albicans and this was confirmed by theTukey HSD posthoc test. The conclusion of this study is that there is adifference between the antifungal effectiveness of starfruit leaf extract(Averrhoa billimbi) concentrations of 12.5%, 25%, 50% and 100% in inhibitingthe growth of Candida albicans colonies.
Increasing the pH of saliva will affect oral health. One way to increase the pH of salivais to chew fruit that is fibrous, crunchy and contains lots of water. The researchobjective was to determine the effect of cucumber on salivary pH at the Bina MandiriSocial Orphanage. This type of research is a one group pretest and posttest groupdesign. The study population was the children at the Rapha-El OrphanageFoundation. The sample size is determined based on the Roscoe formula of 20 people.Methods of data collection by measuring the pH of saliva before and after chewingcucumbers using a digital pH meter. The data that has been collected, then analyzedby paired t test. The results showed that there was a difference in the average pH ofsaliva before and after chewing cucumber (p = 0.001). The conclusion is that there isan effect of chewing cucumber on increasing the pH of saliva in children at the Rapha-El Orphanage Foundation.
Background: Periodontal disease is one of the most common dental and oral health problems. Periodontal disease is characterized by inflammation as well as damage to the periodontal tissues, including the alveolar bone, cementum, gingiva, and the periodontal ligament. Aggregatibacter actinomycetemcomitans is the dominant bacterium in cases of periodontitis. Jatropha curcas plant is one of the ingredients that has been widely used for traditional medicine in the community, especially for the leaves. This plant is rich in active compounds such as alkaloids, tannins, phenols, flavonoids, and saponins, which are effective against gram-positive and gram-negative bacteria. This study aimed to determine the effectiveness of Jatropha extract (Jatropha curcas L.) as an antibacterial against Aggregatibacter actinomycetemcomitans in vitro. Methods: In vitro experimental studies. A total of 28 petri dishes contained bacterial colonies Aggregatibacter actinomycetemcomitans were used and divided into 7 test groups, treatment, and control groups. Obtained data were analyzed using SPSS program. Results: Jatropha extract treatment group with a concentration of 35% to 65% had optimal antibacterial abilities as the dose increased. This study also showed that at a concentration of 25%, Jatropha curcas extract did not have the antibacterial ability. Conclusion: Jatropha curcas extract has an antibacterial effect as the concentration of the extract increases againts Aggregatibacter actinomycetemcomitans.
Background. Halitosis is a condition in which an unpleasant odor caused by oral microbes comes out of a person's mouth during exhalation, which makes other people feel uncomfortable. Probiotics seek to maintain the homeostasis of bacteria in the gastrointestinal tract to suppress the proliferation of pathogenic bacteria. This study aims to evaluate the potential of probiotics against bad breath as assessed by the levels of volatile sulfur compounds (VSCs). Methods. The design of this study is an experimental study with a pre-post test approach. A total of 30 research subjects with criteria aged 20-28 years with complaints of bad breath seek treatment at the dental and oral polyclinic of Siti Hajar Hospital. Research subjects were asked to rinse their mouth with one of the commercial probiotic drinks already circulating in the market, where previously the levels of volatile sulfur compounds (VSCs) and after rinsing the probiotic drink, the levels of VSCs were measured again. Data analysis was carried out with the help of SPSS version 21 software. A univariate data analysis was carried out to obtain an overview of the distribution of degrees and levels of Volatile, Sulfur Compounds (VSCs) before, and after giving drinks probiotics. Results. The provision of probiotic drinks is sufficient to provide a significant qualitative change effect where there is a change in the degree of halitosis of the research subjects. After consuming probiotics, there was an improvement in the degree of halitosis of the research subjects, whereas there were no more subjects with severe halitosis. Conclusion. Consumption of probiotic drinks can reduce the levels of VSCs in the oral cavity, which indicates the ability of probiotics to reduce bad breath.
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