Miswak starch-based gel as topical preparation for potential management of infective ulceration

Abstract

Salvadora persica or Miswak is known for its antibacterial activities towards various bacteria species, including several oral pathogens. Although Miswak has many therapeutic potentials, the delivery medium is vital to ensure that the desired effects can be delivered to the target site. Ideally, starch is a biopolymer that exhibits muco-adhesive property, suitable as topical delivery material. Hence, this study was done to develop starch-based gel for Miswak antibacterial compound delivery system. In this study, Miswak hexane extract was incorporated into starch-based gels and stored at 4⁰C and room temperature. Miswak gel was tested for its antibacterial activity, and its stability was monitored by visual observation. As a result, the mean inhibitory zones of Miswak gels were found to be 22.67 ± 3.79 mm (4°C) and 20.67 ± 2.08 mm (room temperature) at day-1. The inhibitory zone decreased after 30 days with 13.00 ± 2.52 mm (4°C), and 12.00 ± 1.00 mm (room temperature). It was observed that the gels were stable where there were no colour changes, no phase separation and degradation, visualised up to day-60. In conclusion, the starch-based gel is a suitable delivery system for Miswak extract, thus as potential management for infective ulceration.