ISSN 0974-3618 (Print) www.rjptonline.org
0974-360X
(Online)
RESEARCH ARTICLE
Antibacterial
Effects of South Indian Spices on Oral Microbes
Umme Salma Durbar1, Geetha
R.V.2
1II BDS Student, Saveetha Dental
College and Hospitals, Chennai
2 Faculty, Department of
Microbiology, Saveetha Dental College and Hospitals, Chennai.
*Corresponding Author E-mail: ummesalmadurbar@gmail.com
ABSTRACT:
Dental caries is a
destructive process causing decalcification of the tooth enamel and leading to
continued destruction of enamel and dentin, and cavitation of the tooth. Given
the incidence of oral disease, increased resistance by bacteria to antibiotics,
adverse affects of some antibacterial agents currently used in dentistry and
financial considerations in developing countries, there is a need for
alternative prevention and treatment options that are safe, effective and
economical. This paper researches the anti bacterial properties of some South
India spices and its role in inhibiting oral microbes. Clove has effective
bactericidal properties and is used to inhibit gram positive and gram negative
bacteria. Black pepper is known widely for its therapeutic uses. The
antibacterial activity of these spices on Lacobacillus acidophilus,
organism strongly associated with progression of dental caries was screened by
disc diffusion method. The results obtained from our study shows that the
two extracts have got a very good antibacterial activity against Lactobacillus
acidophilus.
KEY WORDS: Antibacterial,
oral microbes, spices, disc diffusion
INTRODUCTION:
Spices have been defined as
a plant substance that is derived from indigenous or exotic origin, aromatic
with strong taste which is used to enhance the taste of food (1)
.They can be classified by their flavour and colour, i.e., hot (pepper),
pungent (garlic), aromatic (clove), colouring (turmeric), and herbaceous
(rosemary) or according to their taste such as sweet, spicy, sour, bitter and
astringent. (2)
Since ancient times people
use spices for preventing pathogenic disease and food preservatives. It has
been reported that spices owe their anti microbial properties mostly to the
presence of alkaloids, phenols, glycosides, steroids, essential oils, coumarins
and tannins.(3) Each spice has a unique aroma and flavour. They are
widely used for their antibacterial effects against various bacteria. Use of
spices reduces or inhibits the growth of micro organism before they produce any
toxin. (4)
Black pepper (Piper nigrum L.) is a flowering vine of Piperaceae family that is cultivated for
its fruit, which is usually dried and used as spice and seasoning. It is a
native of South India and known as King of Spices (5). Pepper gets
its spicy heat mostly from the piperine compound which is found both in the
outer fruit and in seed. Piperine is the major chemical constituent responsible
for antimicrobial activity. Various pharmacological activities such as
antimicrobial, analgesic, antipyretic, anti-inflammatory, anti-convulsant, CNS
depressant, antimutagenic, antioxidant, antiinsecticidal, synergistic have been
reported(6).
Syzygium aromaticum (cloves) are the aromatic dried flower buds of a tree belonging to the
family Mytraceae. Cloves have high
mineral content like manganese, calcium, potassium, vitamins. Clove is proved
to have antiseptic, antibacterial, anti fungal, antiviral, spasmolytic, local
anaesthetic, anti stress, anti inflammatory, anti pyretic activities(7).
The antibacterial component of clove is eugenol. The phenolic compound present
in clove can denature proteins and react with cell membrane phospholipids and inhibits
a great number of gram positive and negative bacteria as well as various types
of yeast (8).
Dental caries and
periodontitis are common oral diseases caused by bacterial infection and the
development of dental plaque. Dental plaque is an example of a microbial
biofilm with a diverse microbial composition; it is found naturally on
teeth. In individuals with a high frequency sugar diet, or with a severely
compromised saliva flow, the levels of potentially cariogenic bacteria (acid-producing and
acid-tolerating species) can increase beyond those compatible with enamel
health.
Lactobacillus
is a genus of Gram positive facultative
anaerobic or microaerophilic rod-shaped bacteria Lactobacilli
characteristically cause existing carious lesions to progress, especially those
in coronal caries. Dental caries is steadily increasing in the underdeveloped and
developing countries. Treatment is expensive and not a realistic option for the
poor. Hence, there is an urgent need to
promote traditional preventive measures that are acceptable, easily available,
and cost-effective. In this study, the antimicrobial activities of clove and
pepper against oral bacteria were investigated.
MATERIALS AND METHOD:
Test microorganisms
The bacterial strain used
was Lactobacillus. The organism was isolated using selective media Mutans -Sanguis agar [Hi media M641]
and maintained in nutrient agar slope at 4°C in the department of
Microbiology, Saveetha Dental College.
Methodology
The extracts
namely clove and pepper were loaded on sterile filter paper discs
measuring 6mm diameter in the following concentrations 250µl, 500µl and 1000 µl
respectively. The discs were dried and kept aseptically.
Screening of antibacterial
activity [Disc diffusion method]
Broth culture of the
bacterial strain compared to 0.5 Mac
Farland’s standard(9,10,11) was prepared. Lawn culture of the test organisms
were made on the Muller Hinton agar [MHA-Hi media M1084] plates using sterile
cotton swab and the plates were dried for 15 minutes. Filter paper discs loaded
with different concentrations of the essential oils were placed on the
respective plates. The plates were incubated at 37°C overnight and the zone of
inhibition of growth was measured in millimeters. All the tests were
done in triplicate to minimize the test error.
RESULT
AND DISCUSSION:
The antibacterial activity
of the extracts at different concentrations was screened by disc diffusion
method and the zone of inhibition was measured in mm diameter. The clove
extract was more effective against Lactobacillus with a zone of
inhibition of 25mm diameter (at1000 µl) and pepper extract showed a zone
of 15mm. Dental caries is one of the major cause for the destruction of
mineralized tissue of the teeth. Lactobacilli have been associated with the
presence and progression of dental caries. The present study was to evaluate
the antibacterial activity of clove and pepper on caries causing organisms. The
results obtained from our study shows that the two extracts have got a very
good antibacterial activity against Lactobacillus acidophilus.
Table 1 : Antibacterial
activity of clove and pepper on Lactobacillus
acidophilus
|
Extracts
|
Zone of inhibition
In mm diameter
|
|
1000µl
|
500µl
|
250µl
|
|
Clove
|
25
|
17
|
10
|
|
Pepper
|
15
|
11
|
08
|
|
Chlorhexidine
|
35
|
24
|
17
|
CONCLUSION:
There has
been a constant increase in the
search of alternative and efficient
compounds for a partial or
total replacement of
antimicrobial chemical agents.
Spices offer a promising alternative. Inhibitory activity
of spices on the
growth of bacteria and microbial
toxins synthesis has been
well reported. The present
results therefore offer a scientific basis for traditional use of clove and
pepper on oral pathogens.
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