Formulation, characterization, and bioactivity assessments of a laccase-based mouthwash

Abstract

The cosmetic, hygienic, or pharmaceutical applications of laccase are hampered by its sensitive nature to processing and storage conditions. In this context, the present study introduced a design of experiment approach using spray drying as an ideal technique for producing an active laccase mouthwash dry powder. Optimization by applying the desirability function method resulted in the starch concentration of 0.73% w/w, magnesium stearate of 0.50% w/w, betaine concentration of 3.0% w/w, and outlet temperature of 60 °C as the optimum processing conditions. Laccase residual activity and yield value were obtained 64.8 ± 2.4% and 50.3 ± 0.3%, respectively. Fourier Transform Infrared (FTIR) and Circular Dichroism (CD) results showed that the native structure of laccase was largely restored upon reconstitution of the spray-dried powder in water. The laccase mouthwash effectively reduced viable counts of Staphylococcus aureus, Streptococcus mutans, and Candida albicans and showed lower cytotoxicity than chlorhexidine mouthwash on human gingival fibroblasts (HGF1-PI 1). Tooth whitening (ΔE) in each concentration of the enzymatic mouthwash showed a significant difference from control (p < 0.05). The results of this study suggest that the laccase mouthwash could be a natural, safe, and effective alternative to the existent chemical mouthwashes.