Antibacterial Effectiveness of Four Concentrations of the Hydroalcoholic Extract of Solanum tuberosum (Tocosh) against Streptococcus mutans ATCC 25175^TM: A Comparative In Vitro Study

Abstract

Objective. To determine the in vitro antibacterial effect of four concentrations of the hydroalcoholic extract of Solanum tuberosum “tocosh” (HET) against Streptococcus mutans ATCC 25175TM. Methods. This was a prospective, experimental, comparative study. Fermented tocosh was subjected to hydric stress to obtain a hydroalcoholic extract at four different concentrations: 100%, 50%, 75%, and 25%. S. mutans strains were cultured in brain heart infusion agar using the swab technique. The antibacterial effectiveness of HET was evaluated following the Kirby–Bauer disk diffusion method and compared with 0.12% chlorhexidine (positive control group). Results. The highest mean inhibitory effect was achieved with HET at 100% (33.1 ± 2.2 mm, showing a gradual reduction in the other HET groups at 75%, 50%, and 25% (29.7 ± 1.3 mm, 26.6 ± 2.0, and 20.1 ± 1.8 mm, respectively)). Inferential analysis found statistically significant differences among all the experimental groups (p=0.001). The post hoc analysis also showed significant differences among all the experimental groups evaluated; however, there were no significant differences between HET 50% and chlorhexidine 0.12% (p>0.05). Conclusions. It was found that the highest antibacterial effectiveness was obtained by HET 100%, being even higher than the 0.12% chlorhexidine positive control, and was statistically significant. Post hoc analysis showed that almost all the concentrations showed optimal efficacy against S. mutans.

Efecto antimicrobiano de la tunta (Solanum juzepczukii) sobre la Salmonella enterica subespecie enterica serovar Typhimurium

“…Las papas fermentadas y deshidratadas, son tubérculos procesados tradicionalmente en el Perú, pueden ser utilizada con fines nutricionales y curativos (Velasco-Chong et al, 2020), utilizadas para el tratamiento natural de infecciones bacterianas (Enciso et al, 2020). En una investigación realizada por Mosso et al (2018) confirman que la papa fermentada, tocosh, contienen bacterias acido lácticas (BAL) como Lactobacillus sakei y Leuconostoc mesenteroides.…”

Chemical Analysis and Antibacterial Activity of Glycyrrhiza glabra roots

“…A nutrient broth was inoculated with loop full growth from each isolate and incubated at 37 °C for 18 hours. Diluted bacterial suspensions in normal saline equal to the McFarland number 0.5, to obtain a uniform suspension with cell density of 1.5×10 8 CFU / ml were used [19]. Petri dishes prepared with Brain-Heart infusion Agar (BHA), the bacterial isolates were cultured on the media by streaking with sterile swab (for all tested bacteria), then created five wells of 6 mm diameters in agar medium utilizing sterile borer and filled with 100μl of every concentration for each extract using sterile micropipette, while the well made in the center contained the control.…”

“…After incubation, the antimicrobial activity was estimated by measuring t inhibition zone diameter that expressed in (mm) around the well. The assessment was replicated three times and the mean diameter was considered [19].…”

In Vitro Digestibility and Physicochemical Properties of Potato (Solanum tuberosum) Fermented by Traditional and Alternative Processes under Water Currents

“…In Peru, the products obtained from this fermentation process are known as tocosh (meaning wrinkled and fermented). The traditional tocosh is the result of the bacterial fermentation of potato tubers (principally) stored in wells, wrapped in straw or ichu , and mechanically pressed with stones under a stream of spring water for 1–12 months depending on the variety and size of the potatoes, as well as on the water temperature. , Potatoes subjected to this process potentially alter their conventional physicochemical properties and characteristics . The unpleasant odor in fermented potato pulp (tocosh) is the first sensory attribute to be perceived, which is a characteristic that does not limit its consumption.…”

“…6,7 Potatoes subjected to this process potentially alter their conventional physicochemical properties and characteristics. 8 The unpleasant odor in fermented potato pulp (tocosh) is the first sensory attribute to be perceived, which is a characteristic that does not limit its consumption. According to popular belief, tocosh has been considered effective for treating postpartum, colds, pneumonia, hemorrhoids, gastric ulcers, as well as for healing wounds, as an antibacterial, and to prevent gastrointestinal infections.…”