Effect of different concentrations of garlic extract on dental plaque isolates obtained from patients attending Federal Medical Center Makurdi

Abstract

Instead of the traditional microbiological pathogens, the microbes that make up the mouth's resident micro-flora are what cause oral diseases like dental caries/plaque and periodontal disorders. The aim of this study was determine the effect of different concentrations of garlic extract on dental plaque isolates obtained from patients attending Federal Medical Center Makurdi. Swap samples were collected from teeth of patients and were transported to the laboratory, analysis was done on different culture media and identification of isolates was done using the Bergy’s manual of determinative bacteriology, biochemical characterization was carried following standard microbiological methods. The antibacterial activity was done using agar well diffusion method in which the garlic extract was introduced in concentrate. Concentrations of 500 mg/mL, 250 mg/mL, 125 mg/mL, 65.3 mg/mL and 35.5mg/mL were prepared and used for the susceptibility. The Isolates from results were Streptococcus oralis, Streptococcus mutans, Enterococcus feacalis and Staphylococcus aureus. The effect observed was concentration dependent as all the graphs obtained shows a linear series, the lowest inhibitory concentration shows that 250mg/ml was the lowest concentration that inhibits each of the isolates in ethanolic garlic extract while 500 mg/mL was the minimum inhibitory concentration for the aqueous garlic extract. Oral hygiene was recommended in order to help reduce the accumulation of dental plaque which usually harbours primary microbes that colonize the teeth surfaces resulting to caries and periodontal diseases. The use of mouth wash containing garlic and or toothpaste incorporated with alicin was recommended as this can help reduce the accumulation of dental plaque biofilm thereby minimising the incidence of dental caries and periodontal diseases.