Abstract
Protamine was investigated for its antibacterial activity against the periodontal pathogens, Porphyromonas gingivalis, Prevotella intermedia and Aggregatibacter actinomycetemcomitans. We determined the minimum inhibitory concentrations of protamine and its hydrolysate and their bactericidal activity. Protamine inhibited the growth of all periodontopathic bacteria tested on agar plates. Protamine, which MIC was 6.3 × 10-7 g L-1, was most effective against P. gingivalis. The antibacterial effect of native protamine was higher than that of its hydrolysate. An ATP bioluminescence assay revealed that protamine showed bactericidal activity against P. gingivalis in a time-dependent manner. These results indicate that protamine could be candidate peptide for prevention of P. gingivalis infection.
Highlights
Protamine was investigated for its antibacterial activity against the periodontal pathogens, Porphyromonas gingivalis, Prevotella intermedia and Aggregatibacter actinomycetemcomitans
Bacterial infection arising from an accumulation of microbial plaque around dental implants is a major cause of periodontal disease including peri-implantitis
The minimum inhibitory concentration (MIC) values for P. gingivalis ranged from 6.3 × 10-7 to 7.5 × 10-7 g L-1, while those for A. actinomycetemcomitans and P. intermedia required a higher concentration, of almost double or more
Summary
Bacterial infection arising from an accumulation of microbial plaque around dental implants is a major cause of periodontal disease including peri-implantitis. Five species of periodontal pathogen detected in cases where a titanium implant was used [1]. This indicates the importance of maintaining biofilm-free surfaces on both the sub-gingival and supra-gingival portions of dental implants in preventing peri-implantitis. Reducing plaque has been emphasized in the prevention of periodontal diseases, including peri-implantitis [6]. Protamine has several characteristics, including high stability under heat and a preservative effect in neutral or alkaline food. It does not influence the texture, smell, or taste of food to which it is added. We investigated the inhibitory effect of protamine and its hydrolysate on growth of periodontopathic bacteria
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