The influence of cocoa fruit husk extract on the degradation of eps (extracellular polymeric substance) in Lactobacillus acidophilus biofilm

Abstract

Introduction: Dental caries is characterized by progressive demineralization and plaque formation by Lactobacillus acidophilus bacteria due to biofilm formation as a microbial defense mechanism that binds to EPS. To address this issue, cocoa fruit husks extract is utilized as it contains active flavonoids with antibacterial properties. Objective: Demonstrate that cocoa fruit husk extract can degrade Lactobacillus acidophilus bacterial EPS biofilm and determine the optimal concentration of cocoa fruit husk extract. Methods: Cocoa Fruit Husk Extract Preparation was followed by Lactobacillus acidophilus bacterial preparation. Dilution was performed to achieve a concentration of 106 Bacteria/mL. Microtiter plates with flat-bottom 24 wells were sealed. They were then divided into two groups: one as a control without cocoa fruit husk extract and the other with cocoa fruit husk extract at concentrations of 1.56%; 3.125%; 4.69%; 6.25%; and 7.8%, and incubated at 35°C for 24 hours. Subsequently, they were aspirated, washed 4 times with phosphate-buffered saline, stained with dextran alexa fluor 647, and rinsed with distilled water. Biofilm sections, 0.5 mm thick, were placed on glass slides, and EPS Biofilm was measured using CLSM at 40x magnification. Results: The division into microtiter plates showed that the 7.8% concentration had the highest potential with a value of X ± SD = 8.3366 ± 1.76364 in degrading EPS biofilm compared to others. This is in line with previous research, indicating that higher extract concentrations lead to better biofilm degradation activity. Conclusion: Cocoa fruit husk extract can degrade Lactobacillus acidophilus bacterial EPS biofilm, with the most optimal concentration being 7.8%.