English

Abstract

Abstract: Introduction and Aim: Mouthwash is used to complete the process of mechanical plaque removal.chlorhexidine is the most common mouthwash that we can compare the effects of new products with it as a gold standard. Garlic is a strong antimicrobial agent and acts as an inhibitor on both gram-positive and gram-negative bacteria. The present study was conducted to compare the effect garlic extract and chlorhexidine mouthwash on oral pathogens. Materials and methods: fresh garlic bulb were used to separate the antibacterial extract .the yellow extract was separated from scum by watman filter paper .after filteration the substances was freeze dried and stored at 4° C until use.the bacteria that were tested: streptococcus mutans,streptococcus sanguis,streptococcus salivarius and lactobacillus casei.after cultivating the bacteria,minimal inhibitory concentration(MIC) of garlic extract and chlorhexidine were measured by E-test method,then minimal bactericidal concentration(MBC) of chlorhexidine and garlic extract were measured by tube test. Results: The least MIC of garlic extract for Streptococcus mutans, was 0.25 µg/ml and the most was for Lactobacillus casei 2.5 µg/ml. The MIC of chlorhexidine for these tow bacterial were 0.62 and 5 μg/ml respectively. The MBC of chlorhexidine and garlic for Streptococcus mutans was least concentration than that for other tested bacteria. The MBC of chlorhexidine and garlic for Streptococcus mutans was 0.35 and 0.3 µg/ml respectively. The highest MBC of chlorhexidine was for Streptococcus salivarius( 10 µg/ml). The MBC of garlic for Streptococcus sanguis also was 10.4 µg/ml. Conclusion: the efficacy garlic extract was more than chlorhexidine against target bacteria and can be used as a new mouthwash but its side effects must be investigated. Significance and impact of the study: Garlic is an edible plant that consume by humans. Munching of garlic bulbs can kill all pa