Antibacterial activity of some spice extracts on Streptococcus mutans: An invitro study

Abstract

Background: Spices has been described down the ages for their medicinal effects apart from their routine use for flavour and aroma. The antimicrobial properties of spice extracts have been recognized and used since antiquity. Streptococcus mutans plays a major role in initiating dental caries process. Hence timely prevention and control of Streptococcus mutans in the oral cavity is necessary. Objectives: To evaluate the antimicrobial activity of turmeric (Curcuma longa), clove (Syzygium aromaticum) and ginger (Zingiber officinale) and to assess the minimal inhibitory concentration of spice extracts against Streptococcus mutans. Methodology: The spices were dried and powdered. Solvent extracts were obtained by treating spices in soxhlet extractor with ethanol followed by evaporation and concentration. The antimicrobial activity of spice extracts were assessed using agar well technique and minimum inhibitory concentration (MIC) of spice extracts were tested. Results: The ethanolic extracts of spices were effective as antibacterial against Streptococcus mutans. Clove showed maximum antibacterial activity followed by turmeric and ginger. Among the concentrations tested, 50% concentration of all spices, showed maximum zone of inhibition followed by 25% and 12.5%. The clove had the lowest MIC value compared with the turmeric and the ginger. Conclusion: All the spice extracts were found to inhibit Streptococcus mutans effectively. Clove emerged as a potent inhibitor of Streptococcus mutans. These plant extracts may be useful sources for the development of novel herbal antibacterial formulations against Streptococcus mutans.