Abstract
Our previous study demonstrated that the blue butterfly pea flower (Clitoria ternatea) had several pharmacological effects to treat inflammatory-related diseases, including edema and diabetes. However, its benefit for preventing dental caries and protecting the tooth has not been explored yet. Here, we investigated whether C. ternatea ethanolic extract (CTEE) prevented dental caries through antibacterial and antiquorum sensing activities toward oral pathogen Streptococcus mutans in vitro. CTEE was made by using kinetic maceration in ethanol. Antibacterial activity of CTEE against S. mutans was tested using disk diffusion agar and microdilution assays. Quorum sensing system employed Chromobacterium violaceum bacteria to produce violacein, and CTEE at various concentrations was tested for its antiquorum sensing activity to inhibit the violacein production. Our results demonstrated that CTEE at 1 mg/mL showed a significant inhibition >90% against S. mutans, indicating its MIC value. For the quorum sensing system, CTEE at the lowest concentration (0.25 mg/mL) significantly inhibit up to 68% of violacein produced by C. violaceum. These data indicate that CTEE may act as a natural oral functional food with antibacterial and antiquorum sensing activities for the prevention of dental caries.
Highlights
Our previous study demonstrated that the blue butterfly pea flower (Clitoria ternatea) had several pharmacological effects to treat inflammatory-related diseases, including edema and diabetes
Preliminary antibacterial screening of C. ternatea ethanolic extract (CTEE) against S. mutans using disk diffusion agar assay showed that CTEE caused a clear zone around the disk (Figure 1, left)
This indicates that CTEE exerted an antibacterial effect to inhibit the growth of S. mutans
Summary
The dried C. ternatea flower was obtained from a local farm in Bogor (West Java province, Indonesia). Extraction of C. ternatea flower was prepared according to the method of Seo et al (2014). Dried C. ternatea flower (0.5% w/v) was diluted in 70% ethanol and kinetically macerated by heating at 50°C for an hour. The solution was filtered and concentrated by using a rotary evaporator at 60°C, followed by freeze-drying overnight. The extract was obtained and stored at -18°C. The extract yield was calculated using this formula: Yield (%) = (Initial sample weight sample + final sample weight)/Initial sample weight) × 100%.
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