Bacterial inhibition test of methanolic extracts of strawberry (Fragraia x ananassa Duchesne), lime (Citrus aurantifolia), and radish (Raphanus sativus L.), towards Streptococcus Sanguis ATCC 10556

Anggraini, Fitri; Satari, Mieke Hemiawati; Mariam, Marry Siti

doi:10.24198/pjd.vol30no2.18325

Cited by 4 publications

(4 citation statements)

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“…Even though the inhibition zone diameters were slightly observed visually, indeed, they have shown the antibacterial activities and were confirmed with the lower concentration (1%) that did not show any inhibition zone. This finding was proven to have a contradictory result with the study on O. basilicum conducted by Anggriani et al 26 that stated the minimum inhibitory zone is at 5,000 ppm which is equal to 0.5%. Meanwhile, the result was found to be similar with the study conducted by Rikmasari et al 27 Similar result for strawberry sensitivity test were also contradictory, Phillip et al 28 definitely stated that despite their high polyphenol content, strawberry did not show any antibacterial activity.…”

Section: Discussionmentioning

confidence: 75%

Antibacterial potential of strawberries and basil extracts combination against Streptococcus sanguinis (ATCC 10556)

et al. 2021

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Introduction: Streptococcus sanguinis is a commensal microorganism as well as a pioneer colony in forming dental plaque. Oral biofilm formation can be prevented by a mechanical cleaning procedure followed by the use of mouthwash. The current gold standard for mouthwash is chlorhexidine. Nevertheless, it has side effects that are not recommended for long-term use. Previous studies had proven that herbal-based mouthwashes such as basil leaves (Ocimum basilicum) and strawberry fruit (Fragaria x ananassa) have been shown to have antibacterial properties. The effectivity of antibacterial activity phenomenon in combined extracts has been reported in other studies. This research aims to observe the antibacterial potential of the F. x ananassa and O. basilicum extract combinations against S. sanguinis (ATCC 10556). Methods: The sample of this study was a combination of F. x ananassa and O. basilicum extract, which initially screened for their antibacterial activities. Antibacterial activities of F. x ananassa and O. basilicum extracts against S. sanguinis were observed using Kirby Bauer method, while Minimum Inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) by serial microdilution method. The 2% concentration from each extract was combined in 1:1, 1:2, and 2:1 volume ratio variations then tested for inhibitory zones, MIC, and MBC. Results: F. x ananassa extract had 0.125% and 0.25% for MIC and MBC respectively, while O. basilicum extract showed the value of MIC and MBC as 0.031% and 0.063% against S. sanguinis (ATCC 10556). The extract combinations in 1:1, 1:2, and 2:1 volume ratio variations showed 0.016% for MIC and 0.031% for MBC. Conclusions: It was concluded that combining extracts of 2 % F. x ananassa and 2% O. basilicum in various ratios were observably to have the antibacterial potential against S. sanguinis (ATCC 10556).

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Section: Discussionmentioning

confidence: 75%

Antibacterial potential of strawberries and basil extracts combination against Streptococcus sanguinis (ATCC 10556)

et al. 2021

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“…Meanwhile, the synergy indicated a broad-spectrum activity with a decreased risk of resistant strains. 26…”

Section: Morgani)mentioning

confidence: 99%

Inhibitory Effects of Radish Peeled Root Extracts against Some Pathogenic Bacteria Suha M. Abed*, Lina Q. Yasin, Waqas S. Mahmood

2021

TJNPR

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cell lysis.⁶ The present study was aimed at investigating the antibacterial activities of R. sativus extracts against pathogenic bacteria and detecting differences in virulence factor expression before and after exposure to the crude extracts. Materials and Methods Bacteria and cultural conditionsThe pathogenic bacteria were collected from different clinical cases including urinary tract infection, pharyngitis, otitis media, wounds, and lower respiratory tract infection using cotton swabs or universal sterile cups depending on the specimens. These samples were immediately transported to the laboratory under the supervision of physicians. Bacteria were isolated from the clinical samples and identified using microscopic, and cultural characterization. Biochemical tests under aerobic conditions were performed which included Indole test to investigate the production of indole; methyl red test to investigate sugar fermentation with acid production; Vogus-Proscauer test for acetone compound detection; utilization of citrate as a sole source of carbon and formation of sodium carbonate and urease test to indicate the hydrolysis of urea and formation of ammonium. In addition, an oxidase test was used to investigate the production of cytochrome; catalase and fermentation tests for sugar fermentation; motility screening, and coagulase enzyme tests were carried out in two ways (slide and tube methods) as described by Mahmoodn, 2019. 7 Confirmation of the identity of bacterial isolatesVitek compact technique using automated Vitek device (BioMérieux, Marcy l'Etoile France) was used to confirm the identity of bacterial isolates. Each isolate was cultured on nutrient agar and incubated overnight at 37°C. Bacteria were suspended in 2.5 mL of a 0.45% sodium chloride solution. The suspension used was adjusted to a McFarland standard of 0.5 using a Densicheck 8 . The cards were automatically filled by a vacuum device, sealed, and inserted into the

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“…The hot water extract of R. sativus contained saponins that could ameliorate atherogenic lipid profiles in hyper-cholesterolemic rats and lower the cardiovascular disease risk factors [ 13 ]. Other results demonstrated that methanolic extracts of R. sativus contain saponin that acts as an antibacterial substance, especially to prevent Streptococcus sanguis [ 14 ]. So far, in the Brassicaceae family, the saponin structure was analyzed only in Barbarea vulgaris and Lepidium meyenii [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancing Bioactive Saponin Content of Raphanus sativus Extract by Thermal Processing at Various Conditions

et al. 2022

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Pickled radish (Raphanus sativus) is a traditional Asian ingredient, but the traditional method takes decades to make this product. To optimize such a process, this study compared the saponin content of pickled radishes with different thermal processing and traditional processes (production time of 7 days, 10 years, and 20 years) and evaluated the effects of different thermal processes on the formation of radish saponin through kinetics study and mass spectrometry. The results showed that increasing the pickling time enhanced the formation of saponin in commercial pickled radishes (25 °C, 7 days, 6.50 ± 1.46 mg g−1; 3650 days, 23.11 ± 1.22 mg g−1), but these increases were lower than those induced by thermal processing (70 °C 30 days 24.24 ± 1.01 mg g−1). However, it was found that the pickling time of more than 10 years and the processing temperature of more than 80 °C reduce the saponin content. Liquid chromatography–mass spectrometry (LC-MS) analysis showed that the major saponin in untreated radish was Tupistroside G, whereas treated samples contained Asparagoside A and Timosaponin A1. Moreover, this study elucidated the chemical structure of saponins in TPR. The findings indicated that thermal treatment could induce functional saponin conversion in plants, and such a mechanism can also be used to improve the health efficacy of plant-based crops.

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Bacterial inhibition test of methanolic extracts of strawberry (Fragraia x ananassa Duchesne), lime (Citrus aurantifolia), and radish (Raphanus sativus L.), towards Streptococcus Sanguis ATCC 10556

Cited by 4 publications

References 15 publications

Antibacterial potential of strawberries and basil extracts combination against Streptococcus sanguinis (ATCC 10556)

Antibacterial potential of strawberries and basil extracts combination against Streptococcus sanguinis (ATCC 10556)

Inhibitory Effects of Radish Peeled Root Extracts against Some Pathogenic Bacteria Suha M. Abed*, Lina Q. Yasin, Waqas S. Mahmood

Enhancing Bioactive Saponin Content of Raphanus sativus Extract by Thermal Processing at Various Conditions

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