Comparative evaluation of antimicrobial activity of ground husk of cocoa bean with and without xylitol on Streptococcus Mutans – An in-vitro study.

Abstract

Background: Dental caries is a disease that occurs when bacteria, predominantly Streptococcus mutans, colonizes the tooth surface and metabolizes the dietary carbohydrates to acids, resulting in demineralization of teeth. Interventions that can inhibit the growth and survival of streptococcus mutans are crucial to reduce dental caries. Cocoa bean husks, extracted from the shells of cocoa beans have shown to possess anti glucosyltransferase and antibacterial activities. Aim of our study was to evaluate in-vitro antimicrobial activity of ground husk of cocoa beans with and without xylitol on streptococcus mutans. Methods – The study was carried out using 96 well microtiter plate and these were divided into three groups. Group I consisted of Extracted powder of cocoa bean (CBH), Group II was of extracted powder of cocoa bean and xylitol (CBH+X) and Group III consisted of Chlorhexidine (0.12%) (CHX). Minimum Inhibitory concentration was assessed using 96 well micro-titer plate. Standardized strain of Streptococcus Mutans 25175D was used. Results – No anti-microbial activity was seen for group I (CBH) and group II (CBH+X) at concentrations of 0.3%. However, chlorhexidine (0.12%) showed its antibacterial activity at its first concentration only. Conclusions – It was found that ground husk of cocoa bean at 0.3% does not possess any antimicrobial property in in-vitro trial. Addition of xylitol had no effect on increasing antibacterial property.