Abstract
Background: Gastronomic natural flavors and spices have been used as both flavoring agents and preservatives in food preparation for many years. They have also been utilized in medical field for their biological properties shown in previous studies. Objective: The study aimed to evaluate the inhibitory effect of the oil extracts from Cloves, Thyme, and Cinnamon compared with ampicillin on some oral bacteria (Staphylococcus aureus, Streptococcus mutans, Lactobacillus spp., Pseudomonas aeruginosa, and Proteus spp.). Method: Evaluation of the antibacterial effect of herbal and spices essential oil was performed using Agar well diffusion test. Its effect was assessed against oral bacteria, which diagnosed in laboratory by culturing on enriched and selective media and by biochemical test. Results: High inhibitory effect of cinnamon, clove against some Gram positive and Gram negative isolated oral bacteria (Staphylococcus aureus, Streptococcus mutans, Lactobacillus spp., Pseudomonas aeroginosa, and Proteus spp. comparing with ampicillin. While thyme essential oil shows inhibitory effect for the bacterial isolates except for Pseudomonas aeroginosa but less than the inhibitory effects of other essential oils and ampicillin. For Psedomonas aeruginosa result shows the bacteria have resistance to ampicillin and Thyme essential oil while both cloves and cinnamon have antibacterial effect. Conclusions: Cloves, thyme and cinnamon essential oil have a wide antimicrobial activity against some oral bacteria, both cinnamon and cloves essential oils recorded superior antibacterial activity than ampicillin for (Proteus spp and lactobacillus), competence action with ampicillin for Staphylococcus aureus and Streptococcus mutans and novel antibacterial action against Pseudomonas aeroginosa which resist to ampicillin which may be a promising antibacterial management approach and resist development of antibiotic resistance strain if used instead than the antibiotic. Also, suggestion for using these oils orally may provide a degree of protection in oral cavity against some oral pathogens.
Highlights
Natural herbal elements and spices have been utilized as food additives for hundreds of years
Cloves, thyme and cinnamon essential oil have a wide antimicrobial activity against some oral bacteria, both cinnamon and cloves essential oils recorded superior antibacterial activity than ampicillin for (Proteus spp and lactobacillus), competence action with ampicillin for Staphylococcus aureus and Streptococcus mutans and novel antibacterial action against Pseudomonas aeroginosa which resist to ampicillin which may be a promising antibacterial management approach and resist development of antibiotic resistance strain if used instead than the antibiotic
Our current study as explained in table-2 and fig.1 shows that both cinnamon essential oil and ampicillin have antibacterial activity against the pathogenic bacteria Staphylococcus aureus followed by cloves and thyme essential oil
Summary
Natural herbal elements and spices have been utilized as food additives (flavoring agent and preservatives) for hundreds of years. There has been a growing number of studies focusing on the use of natural botanicals as alternative antimicrobial agents (active or preservative) in topical preparation as well as in formulation for systemic use [2]. These cumulative works are mainly determined by safety and environmental concerning [3]. Essential oils have been prescribed to treat oral diseases as oral wash either conventionally or clinically in many periodontal disorders [4]. In addition to their ability to control resistant bacteria and other pathogenic microorganism [5]. They have been utilized in medical field for their biological properties shown in previous studies
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