Mouth Wash Preparations Research Articles

OBAT KUMUR EKSTRAK ETANOL KULIT BATANG KAYU MANIS (CINNAMOMUM VERUM J.PRESL) SEBAGAI PENGHAMBATAN PERTUMBUHAN BAKTERI STREPTOCOCCUS MUTANS

Bad breath is caused by volatile sulfur compounds (VSCs) produced by the anaerobic bacteria Streptococcus mutans through the decomposition of food waste. This problem can be overcome with antibacterial mouthwash. Cinnamon contains essential oils, phenols, flavonoids, saponins and terpenoids, which have antibacterial properties. This study aimed to formulate a mouthwash from ethanol extract of cinnamon and evaluate its physical properties, stability, and inhibitory power against Streptococcus mutans using the Kirby-Bauer method. This research was experimental by making mouthwash using cinnamon extract with concentrations of 10% (FI), 12.5% ​​(FII), and 15% (FIII). The results of the research showed that the mouthwash preparations were brick red in color with different intensities, all preparations were homogeneous, had a pH according to standards except for FII and all preparations did not meet the required viscosity values. The stability test showed that the preparation was stable in storage except for the viscosity parameter FIII. The results of the antibacterial activity test showed that the inhibitory power of FI, FII, FIII against Streptococcus mutans bacteria was 7.33 mm, 8.50 mm, 9.33 mm respectively. The inhibitory power of FII and FIII was better than the positive control, namely total care-antibacterial mouthwash (8.33 mm).

Formulation of mouth rinse from natural plant\'s leaf extract and evaluation of antibacterial activity

Herbal liquid formulations are the preparation for oral health related issues like toothache, swelling, redness, bacterial or fungal infection in mouth, tooth decay, bleeding gums, weakened gums, etc. Such preparation also improves gums strength, removing bad breath and give fresh feel during good start of the day. Dentists generally use such preparations as antimicrobials before or after oral surgery to sanitize the surface of affected gums and teeth to avoid further contamination. Herbs like Tulsi, Clove, Mint, Ginger etc., are generally used either alone or in combination in herbal mouth-wash preparations which also render antibacterial activities. The other herbs like Eucalyptus and Liquorices have been reported to possess antibacterial, anti-oxidant, aromatic, anti- inflammatory and sweetening properties. In the present work, the research continues with formulation and evaluation of a herbal mouth rinse by using a combination of selected herbal extracts of Tulsi, Bael, Eucalyptus leaves and Liquorices rhizome for their antimicrobial activity against S. aureus using agar well diffusion plate technique. It was found that the formulated herbal mouth rinse or preparations gave satisfactory results in controlling the microorganism. Different physicochemical tests of prepared preparations were performed to figure out their pH, phase separation, homogeneity and scent.,

Evaluation of Antimicrobial and Cytotoxic Activity of Nanoformulated Chamomile and Green Tea-Based Mouthwash: An In Vitro Study.

Introduction Nanotechnology plays a significant role in the biomedical and dental fields, offering numerous benefits to humans. Particularly, nanoparticles synthesised through green methods involving herbal formulations present promising advantages. Zinc oxide nanoparticles (ZnONPs)demonstrate strong antibacterial properties. Utilising treatments incorporating chamomile tea and green tea may potentially reduce toxicity while enhancing antibacterial effectiveness against oral infections. This study aimed to develop a mouthwash containing ZnONPs, followed by an evaluation of both its cytotoxicity and antibacterial effectiveness. Materials and methods This study was conducted at Saveetha Dental College, Saveetha Institute of Medical and Technical Science, Chennai, India. In the synthesis of ZnONPs, a formulation consisting of chamomile tea and green tea was employed. Subsequently, these synthesised nanoparticles were used in the preparation of mouthwash. An antimicrobial test of the produced ZnONPs was carried out using the agar well diffusion technique for oral pathogens. For analysis ofcytotoxicity, brine shrimps were used in an assay, and comparisons were made with a commercially available mouthwash. Results The antimicrobial properties were assessed, and the formulated mouthwash demonstrated a zone of inhibition of Staphylococcus aureus (20 mm), Enterococcus faecalis (11 mm), Streptococcus mutans (15 mm)and Candida albicans (13 mm), when the agar welldiffusion assay was carried out.Furthermore, the formulated mouthwash exhibited lower cytotoxicity compared to the commercially available mouthwash when cytotoxicity was checked in brine shrimps. Conclusion In our study, the ZnONPsynthesis with chamomile tea and green tea showed notable antibacterial and antifungal effects. In addition,lower toxicity was observed compared to the commercially available mouthwash. These findings suggest that mouthwash formulated with green-synthesis ZnONPs could serve as a viable alternative to synthetic mouthwash options. As a result, it is suggested that ZnONPs could be employed in mouthwash formulations at concentrations of 40 µL.

Comparative Evaluation of the Antimicrobial Efficacy of Elettaria cardamomum (0.5%) Mouthwash, Camellia sinensis (0.5%) Mouthwash, and 0.12% Chlorhexidine Gluconate Mouthwash against Streptococcus mutans: An In Vitro Study.

The in vitro study aimed to evaluate and compare the antimicrobial efficacy of Elettaria cardamomum (0.5%) mouthwash, Camellia sinensis (0.5%) mouthwash, and 0.12% chlorhexidine gluconate mouthwash against Streptococcus mutans. A total of 60 samples of the five mouthwash preparations were prepared to check for their antimicrobial efficacy. The zone of inhibition (ZOI) against S. mutans was measured as a diameter in mm, and the minimum inhibitory concentration (MIC) of mouthwash preparations was measured as μg/mL. All the groups were compared statistically using the Mann-Whitney U test and the Kruskal-Wallis test. The highest ZOI was observed in group V chlorhexidine gluconate [mean: 20.8, standard deviation (SD): 0.58], followed by group III C. sinensis (alcohol-free) (mean: 15.5, SD: 0.67), group IV C. sinensis (alcohol-based) (mean: 14.08, SD: 0.66), and group II E. cardamomum (alcohol-based) (mean: 13.2, SD: 0.45). The least ZOI was observed in group I E. cardamomum (alcohol-free) (mean: 10.7, SD: 0.45). This difference was statistically significant (p < 0.01). The MIC was similar in all the groups (p = 0.13). Chlorhexidine gluconate 0.12% mouthwash showed the best antimicrobial action; however, C. sinensis mouthwash showed potential against S. mutans. E. cardamomum mouthwash exhibited limited antimicrobial activity. Deolikar S, Jawdekar A, Saraf T, et al. Comparative Evaluation of the Antimicrobial Efficacy of Elettaria cardamomum (0.5%) Mouthwash, Camellia sinensis (0.5%) Mouthwash, and 0.12% Chlorhexidine Gluconate Mouthwash against Streptococcus mutans: An In Vitro Study. Int J Clin Pediatr Dent 2024;17(4):461-466.

Cetylpyridinium chloride and chlorhexidine show antiviral activity against Influenza A virus and Respiratory Syncytial virus in vitro.

The oral cavity is the site of entry and replication for many respiratory viruses. Furthermore, it is the source of droplets and aerosols that facilitate viral transmission. It is thought that appropriate oral hygiene that alters viral infectivity might reduce the spread of respiratory viruses and contribute to infection control. Here, we analyzed the antiviral activity of cetylpyridinium chloride (CPC), chlorhexidine (CHX), and three commercial CPC and CHX-containing mouthwash preparations against the Influenza A virus and the Respiratory syncytial virus. To do so the aforementioned compounds and preparations were incubated with the Influenza A virus or with the Respiratory syncytial virus. Next, we analyzed the viability of the treated viral particles. Our results indicate that CPC and CHX decrease the infectivity of both the Influenza A virus and the Respiratory Syncytial virus in vitro between 90 and 99.9% depending on the concentration. Likewise, CPC and CHX-containing mouthwash preparations were up to 99.99% effective in decreasing the viral viability of both the Influenza A virus and the Respiratory syncytial virus in vitro. The use of a mouthwash containing CPC or CHX alone or in combination might represent a cost-effective measure to limit infection and spread of enveloped respiratory viruses infecting the oral cavity, aiding in reducing viral transmission. Our findings may stimulate future clinical studies to evaluate the effects of CPC and CHX in reducing viral respiratory transmissions.

Utilization of Hydroxyapatite-Chitosan-Bay Leaf Oil (Syzygium Polyanthum W.) as Antibacterial for Streptococcus Mutants

Dental caries is a disease that can damage hard tooth tissue caused by the activity of Streptococcus mutans bacteria. Streptococcus mutans bacteria are the leading cause of dental caries disease. Efforts to prevent dental caries can be made using toothpaste, but toothpaste cannot reach areas that are difficult to reach with a toothbrush. Another method that can be used is mouthwash. This study was developed with the active ingredient compound HAp-chitosan-bay leaf oil in mouthwash to have an antimicrobial effect to prevent dental caries. This study aimed to determine the chemical physics characteristics and antibacterial activity of mouthwash preparations based on hydroxyapatite-chitosan-bay leaf oil. In this study, the active ingredients hydroxyapatite-chitosan-bay leaf oil was used with variations in the concentration of bay leaf oil, namely 0.5, 1.5, and 2.5 %. FT-IR characterization showed the presence of OH, N-H, CH, C=O, C=C, C-O, and PO43- functional groups. The pH test on the mouthwash showed compliance with the quality standard for mouthwash pH, which has a pH range of 5-7. The homogeneity test results in the mouthwash preparation showed no sediment or separation. Antibacterial activity testing showed that the HAp-chitosan-bay leaf oil mouthwash preparation inhibited the growth of Streptococcus mutans bacteria. The inhibition zone in the strong category with an average of 12.75 mm was shown in the HAp-chitosan-bay leaf oil mouthwash preparation formulation with a concentration of 2.5% bay leaf oil with the addition of sodium lauryl sulfate (SLS).

Formulasi Antibakteri Mouthwash Ekstrak Etanol Daun Kirinyuh (Chromolaena odorata (L.) R.M.King &amp; H.Rob.) Pada Bakteri Streptococcus mutans STCC 31987

Kirinyuh leaves (Chromolaeina odorata (L.) R.M.King &amp;; H.Rob.) contain secondary metabolites in the form of flavonoids, saponins, steiroids, tannins that can inhibit the growth of antibacterial growth. Based or its antibacterial properties, kirinyuh leaf extract can be developed into mouthwash to prevent dental plaque. The purpose of this study was to determine the physical stability test of the kirinyuh leaf ethanol extract mouthwash preparation and to determine the antibacterial activity of the kirinyuh leaf ethanol extract against Streptococcus mutans ATCC 31987 bacteria, so that a formulation of the kirinyuh leaf ethanol extract mouthwash preparation could be made. Mouthwash is an antiseptic preparation that is used to clean the oral cavity and is used by gargling. The extraction used was remaceration method with 70% ethanol solvent, made in various extracts with concentrations of 10%, 20%, 30%. Further evaluation of the preparation includes : organoleptic test, pH test, viscosity test. The results of the One Way ANOVA analysis showed that there was no significant difference in the pH test, viscosity test with a p&gt;0,05 value. Organoleptic test during 6 cycles of storage in a stable state during storage. The results showed that the ethanol extract of kirinyuh leaf mouthwash was able to inhibit the growth of Streptococcus mutans bacteria, namely in F1 the weak category was 2.43±0.81 mm, F2 was 10.21±3.56 mm the strong categori, F3 was 13.38±2.72 mm strong category.&#x0D; &#x0D; Keywords : Antibacterial, Kirinyuh leaves, Mouthwash

Technological advancements for the management of oral biofilm

The oral cavity provides an excellent opportunity for the formation of biofilm on its various surfaces due to the presence of sumptuous nutrients and other favourable environments. Biofilm formed on the dental surface leads to caries, which ultimately leads to diseases like periodontitis and eventual tooth loss. Biofilm formation on the dental surface causes caries, which eventually leads to diseases like periodontitis and tooth loss. A high volume of research is being conducted to manage the oral biofilm, which may cause not only dental problems but also a variety of systemic disorders. Nanotechnology, as part of modern technological advancement, is used in a variety of ways to manage oral biofilm. Nanoparticles, nanocomposites, and other nano configurations have been found to be effective in eradicating oral biofilm and are a promising candidate for the preparation of tooth pastes and mouthwash. The nanorobots, in the form of dentifrobots and surface topography-adaptive robotic superstructures (STARS), can reach each and every corner of the oral cavity to convey the drug using the ferromagnetic component as a propulsion force.Proper detection of dental biofilm may be precisely done with the help of artificial intelligence by a computer-assisted detection system based on a deep convolutional neural network (CNN) algorithm. Hence, the recent hi-tech achievement can easily replace the tedious conventional techniques of oral biofilm management and add convenience to dental and oral therapeutics.

FORMULASI OBAT KUMUR EKSTRAK DAUN BINAHONG DAN KAYU MANIS TERHADAP BAKTERI Streptococcus mutans

Dental caries is a disease in the oral cavity, this disease can be prevented by using mouthwash. Plants that have antibacterial activities include binahong leaves and cinnamon . This study aims was to determine the quality and antibacterial activity of mouthwash that containing against Streptococcus mutans. Mouthwash preparations was carried out by various concentrations of binahong leaves and cinnamon extract. Preparation F0 is without extract, F1 (6%:3%), F2 (7%:3%), F3 (8%:3%). The organoleptic test results of the mouthwash was clear brown in color and had a distinctive aroma of binahong leaves and cinnamon. The pH test results were F0 6.529±0.16; F1 5.256±0.004; F2 5.333±0.002; and F3 5.373±0.003. The density measurements results were F0 1.0766±0.04852; F1 1.0309±0.00056; F2 1.0317±0.00032; and F3 1.0364±0.00325. The viscosity measurement results were F0 3.170±0.02; F1 3.203±0.02; F2 3.323±0.01; and F3 3.380±0.02. The antibacterial activity test result were F0 0.00 mm; F1 6.39±0.03 mm; F2 7.29±0.06 mm; F3 8.89±0.07 mm; negative control (distilled water) 0.00 mm; and positive control (chlorhexidine 0.2%) 21.35±0.10 mm. The preparation fulfilled the physical quality parameter requirements of mouthwash and has antibacterial activity against Streptococcus mutans.

Formulation of Silver Nanoparticle Mouthwash and Testing of Antibacterial Activity Against Staphylococcus aureus

Silver Nanoparticles (AgNP) are silver particles of no more than 100 nm in size. Silver nanoparticles have antimicrobial characteristics and have been applied to various fields as antibacterial agents. This study aims to formulate and examine the antibacterial activity in preparing silver nanoparticle mouthwash on Staphylococcus aureus. The silver nanoparticles are synthesized using a chemical reduction method, of which the wavelength is then characterized using UV-Vis spectrophotometry, and the PSA instrument is used for particle size. Silver nanoparticles are formulated for a mouthwash with various concentrations such as 0%, 60%, 70%, and 80% consecutively as formula 1, 2, 3, and 4. The observation is then performed on the organoleptic, pH, stability, and bacterial activity of the Staphylococcus aureus using the disk diffusion method. The study results indicate that the preparation of silver nanoparticle mouthwash has a good organoleptic; the average pH of formula 1, 2, 3, and 4 consecutively is 3.40, 3.40, 3.46, and 3.54; however, it is not stable during the storage stage. The result of the antibacterial activity test on Staphylococcus aureus bacteria shows that formula 2 has the most oversized average inhibition zone diameter that is 13.14±0.31 mm compared to formulas 1, 3, and 4, namely 5.20±0.44; 12.40±0.74; and 8.40±0.89 mm. The active formula of mouthwash preparation to inhibit the growth of Staphylococcus aureus bacteria is formula 2.

Antimicrobial Activity Of Mouthwash Ethanol Extract of Curcuma purpurascens Bl. (Temu Blenyeh) as Affected by Sodium Lauryl Sulfate Concentration Variations

Oral and dental health problems are usually caused by pathogenic microbes such as Streptococcus mutans and Candida albicans. Sodium lauryl sulfate is a foamer that can remove microorganisms in the oral cavity. Using mouthwash is considered the easiest and most effective because it can reach between the teeth. Therefore, the aim of this research is to create and see the effect of varying the concentration of sodium lauryl sulfate in mouthwash preparations of ethanol extract of temu blenyeh (Curcuma purpurascens Bl.) on inhibiting the growth of microbes such as Streptococcus mutans and Candida albicans. The results of testing the antimicrobial activity of mouthwash preparations against Streptococcus mutans bacteria were classified as very weak in formulation (0), namely 3.00 mm, then in the medium category, namely in formulation (I) 5.30 mm, formulation (II) 6.66 mm, and formulation (III) 10.33 mm, while the fungus Candida albicans is classified as very weak in formulation (0), namely 4.00 mm. Then it is classified as medium with an average diameter of the inhibition zone, namely formulation (I) of 5.53 mm, formulation (II) of 8.00 mm, and formulation (III) of 8.58 mm. From these results, it can be concluded that there is an effect of using varying concentrations of sodium lauryl sulfate in each formula on the antimicrobial activity of Streptococcus mutans and Candida albicans.

UJI AKTIVITAS ANTIBAKTERI SEDIAAN OBAT KUMUR KOMBINASI EKSTRAK ETANOL BUNGA CENGKEH (Syzygium aromaticum) DAN KULIT JERUK LEMON (Citrus limon) TERHADAP BAKTERI Streptococcus mutans DAN Streptococcus viridans PENYEBAB KARIES GIGI DAN BAU MULUT

Dental caries is an infectious disease and is a process of progressive demineralization of the hard tissue surface of the crown and tooth roots caused by bacterial activity. microorganisms in the mouth. Plaque inhibition can be done with anti-microbial agents to suppress the activity of bacteria such as Streptococcus mutans. Streptococcus mutans is a cariogenic bacterium that causes cavities and is the most dominant in dental plaque. These bacteria can convert sucrose into lactic acid so that it can cause tooth demineralization (Haniyah, 2019). Lemon peel (Citrus limon) is known as an antibacterial ingredient. To facilitate the use of lemon orange peel extract, namely by making it into mouthwash preparations. Mouthwash is a solution that contains antibacterial substances to reduce the number of microorganisms in the mouth, is used as an oral rinse, and is easy to use (Ririn et al., 2019). Research using clove flower extract and lemon peel as antibacterial against Streptococcus mutans and Streptococcus viridans made in mouthwash preparations is still limited, therefore researchers are interested in conducting further research with the title test of antibacterial activity in mouthwash preparations combination of clove flower ethanol extract (Syzygium aromaticum) and lemon peel (Citrus limon) in inhibiting the growth of Streptococcus mutans and Streptococus viridans bacteria that cause bad breath can be formulated into mouthwash preparations and meet the evaluation test requirements for mouthwash preparations and the average diameter of the largest inhibition zone is 12, 31 mm for Streptococcus mutans at a concentration of 2%:0.5% and for Streptococcus viridans at a concentration of 2%:0.5%, namely 11.31.

Formulation of Mouthwash Honje Laka (Etlingera Hemisphaerica (Blume) R.M.Sm.) Flower Extract Against Streptococcus Mutans

Dental and oral health is an important part of physical health that requires our attention. Streptococcus mutans (S. mutans) is known as a cariogenic microorganism because it breaks down sugar and forms tooth substances for energy production. One of the preventive measures against the occurrence of chemical dental plaque is the use of mouthwash. Therefore, a mouthwash formulation from natural ingredients was developed. The potential plant for natural mouthwash is the honje laka flower (Etlingera hemisphaerica (Blume) R.M.Sm.) which contains flavonoids, polyphenols, quinones, monoterpenoids, and sesquiterpenoids as antibacterial. This study aims to determine the potential of honje laka flower extract in inhibiting the growth of S. mutans and as an ingredient in mouthwash. The procedure of this research started from the extraction of honje laka flower using 96% ethanol solvent followed by phytochemical screening test and antimicrobial test with a well diffusion method. The concentration of honje laka flower extract used for MIC test were 5%, 10%, and 15%. Evaluation of honje laka extract mouthwash preparations were organoleptic test, pH test, centrifugation test, cycling test, and bacterial inhibition zone test. The results showed the ethanol extract of honje laka flowers has activity against S. mutans with a MIC at a concentration of 5% and inhibition zone at 9.22±0.115 mm, while the mouthwash formula at a concentration of 15% has an inhibitory zone at 9.35±0.02 mm. As a conclusion, ethanol extract from honje laka flower can be used as a mouthwash and can inhibit the activity of S. mutans.

The Potential of Lime Peel Extract Mouthwash as A Non-Pharmacological Preparation Inhibits Caries Bacteria

Dental caries is a disease of the hard tissue of the teeth that attacks the enamel, dentin and cementum which is characterized by the demineralization of the hard tissue of the teeth. Streptococcus mutans bacteria itself is one of the bacteria found and lives in the oral cavity. One of the infectious diseases caused by the process of removing minerals due to bacteria on the surface of the teeth is called caries. An alternative choice as an effort to solve the problem of inhibiting caries-causing bacteria is by using herbal mouthwash. One of them is lime peel. Lime peel has the potential to inhibit Streptococcus mutans bacteria as indicated by the formation of an inhibition zone, which is formed against Streptococcus mutans bacteria. Making a mouthwash preparation of lime peel extract (Citrus Aurantifolia) which is feasible and effective in inhibiting the growth of Streptococcus mutans bacteria. This research is a true experiment with post test only control group design. This design was chosen because it was grouped into treatment and control groups. The intervention was given in the form of lime peel extract mouthwash with concentrations of 15%, 25% and 50%, while the administration of the UNISSULA Faculty of Medicine Biomedical Laboratory Mouthwash Formula was the control group. Based on the average inhibition graph within 24 hours, the concentration of extract mouthwash The lowest lime peel was 15% = 8.83 mm, the highest inhibition zone was at a concentration of 50% = 10.50 mm, 25% concentration = 9.80 mm, the control group Formula Mouthwash Biomedical Laboratory Concoction of the Faculty of Medicine UNISSULA = 10, 13mm. Lime peel extract mouthwash is feasible and effective in inhibiting streptococcus mutans which causes caries.

Characterization of Cocoa Bean Husk Extract Particles and its Comparison as a Mouthrinse with Different Vehicles in Children aged 7-12 Years.

Assessing the efficacy of cocoa bean husk extract (CBHE) particles with different vehicles as a mouthrinse in children aged 7-12 years in comparison to chlorhexidine (CHX) and sodium fluoride (NaF) mouthrinse. A total of 80 children aged 7-12 years residing at a residential school/orphanage in Bengaluru city were selected and randomly allocated into five groups-group I: 0.1% CBHE with distilled water (DW); group II: 0.1% CBHE with Ringer's lactate (RL); group III: 0.12% CHX; group IV: 0.1% CBHE with normal saline (NS); and group V: 0.05% NaF. A Simplified Oral Hygiene Index (OHI-S) was recorded, salivary pH was assessed, and unstimulated saliva samples were collected at baseline (BL) after 30 minutes of rinsing on day 7 and day 14. These saliva samples were subjected to microbiological analysis, and all the data from five groups at four different time intervals was tabulated and statistically evaluated. Nearly 0.1% CBHE with NS as vehicle showed maximum antibacterial properties among all the groups at all time intervals. The addition of RL to CBHE provided better anti-plaque efficacy than 0.1% CBHE with DW and 0.12% CHX mouthwash. All three combinations of 0.1% CBHE and 0.12% CHX mouthwash proved to be better anti-plaque agents than 0.05% NaF. Improving the preparation of CBHE mouthwash by using NS, RL, and with the addition of saccharin sodium also improved the patient's compliance. Thus, preparing chocolate/CBHE mouthwash with NS or RL instead of plain DW increased the salivary pH, anti-plaque efficacy, and antibacterial property by reducing Streptococcus mutans growth. Cocoa bean husk extract (CBHE) mouthwash is a better anticariogenic and nonalcoholic mouthwash compared to CHX and NaF, which can be safely used in children as a routine oral rinse and also for those with gingivitis and high-risk of caries. Kibriya S, Srinivasan I, Setty JV, et al. Characterization of Cocoa Bean Husk Extract Particles and its Comparison as a Mouthrinse with Different Vehicles in Children aged 7-12 Years. Int J Clin Pediatr Dent 2023;16(1):54-59.

FORMULASI SEDIAAN OBAT KUMUR KOMBINASI EKSTRAK DAUN GAMBIR (Uncraina gambir (Hunter) Roxb) dan BIJI PINANG (Areca catechu L.) SEBAGAI ANTIBAKTERI

Bad breath (Halitosis) is one of the oral health problems that many people complain about after caries and periodontal disease. Plants that have the potential to be used as mouthwash preparations are gambier leaves and areca nut seeds. The content of phenol and catechin compounds has the ability as a bactericidal. Meanwhile, areca nut has the ability to inhibit the release of calcium ions in the tooth demineralization process stimulated by Streptococcus mutans. This study aims to determine the evaluation results of a combination of gambier leaf and areca nut mouthwash preparations with concentrations of 0.5%, 1%, and 1.5% with several physical parameters, namely organoleptic tests, pH tests, clarity tests, and viscosity tests. Physical stability testing was carried out on Day 0 and Day 7. The results of the organoleptic test are liquid, odorless, white and yellowish brown, sweet and bitter taste. ptest day 0 on controls, F1, F2, and F3, namely 6.2, 4.8, 4.8, 4.6, and day 7 on controls, F1, F2, and F3, namely 6.2, 4 ,7, 4,6, 4,4. Clarity test on day 0 and day 7 controls, F1, F2, and F3 were clear. Viscosity test day 0 on controls, F1, F2, and F3, namely 11.40 cPoises, 9.88 cPoises, 7,271 cPoises, 10.13 cPoises and day 7 on controls, F1, F2, and F3, namely 7,725 cPoises, 9,380 cPoises, 10,218 cPoises, 11 cPoises.

Mouthwash Preparation Using Stevia and Neem Based Silver Nanoparticles and Its Cytotoxic Activity

Introduction: Azadirachta indica (Neem) may be a rapid-growing plant even in severe drought which shed most of its leaves. The branches are wide and spreading. In this present investigation, we have prepared mouthwash using Stevia and Neem-based silver nanoparticles. Materials And Methods: Azadirachta indica and Stevia rebaudiana plant powder form was taken. 1g of Neem and Stevia extract powder mixed with 100ml of distilled water and then it was boiled, cooled and filtered with filtered paper and allowed to settle and the extract mixture was found to be 50ml and filtered. Results And Discussion :The plant had exhibited a potent cytotoxic effect at higher concentrations. Extracellular synthesis of silver nanoparticles using Neem and Stevia was primarily identified by visual identification; the appearance of silver and whitish colour in reaction mixture indicates nanoparticles. Conclusion :The present study revealed that the silver nanoparticles can be synthesised in a simple eco-friendly method using Neem and Stevia .

Penapisan Senyawa Bioaktif Antimikroba dari Ekstrak Campuran Daun Inggu (Ruta angustifolia L.) dan Bakteri Endofit Pseudomonas azotoformans UICC B-91 sebagai Sediaan Oral Nutraceutical

The oral cavity as a passageway for various types of substances can be a nesting place for various types of microbes that can cause microbial infections, including candidiasis. Inggu leaf extract and extract of the endophytic bacteria Pseudomonas azotoformans in previous studies have shown the resulting antimicrobial activity. The aim of the study was to screen for antimicrobial bioactive compounds from inggu leaf extract and endophytic bacteria as nutraceutical oral preparations. A mouthwash formulation was made with the addition of crude extract of inggu leaves and pure extract of the endophytic bacteria Pseudomonas azotoformans as antimicrobial agents. The method used is laboratory experimental. The formulation was made by adding the crude extract of inggu leaves and pure extract of the endophytic bacteria Pseudomonas azotoformans and divided into 3 formulations A, B, and C with a ratio of 1:1, 1:2, and 2:1 respectively. The results showed that each mouthwash preparation had an inhibition zone on preparations A, B and C, which were 8.55 mm; 8.55mm; and 9.53mm. The normality test result for each preparation was 0.05. The homogeneity test results obtained a significance value of 0.074 (p &gt; 0.05). The results of the one way ANOVA test found a significance value of 0.000 (p &lt;0.05), there was a significant difference in the variation in the concentration of the mouthwash formula in inhibiting the growth of the Candida albicans fungus. The inhibition zone formed indicated the presence of antimicrobial activity from the mouthwash and all formulas were included in the moderate criteria according to the Davis &amp; Stout method. All preparations are homogeneous because there is no precipitate, have the dominant smell and color of inggu leaves, and have a sweet taste that is slightly mixed with bitter and spicy from inggu leaves.

Relationship Raisin Between 60% Extract Solution And Saliva pH

Caries is a dental and oral disease with the highest percentage. One of the groups that are susceptible to caries is children. Caries is a dental and oral disease that has several causative factors, including the acid-base state of the oral cavity and also the status of oral hygiene. Prevention of caries can be done by controlling the pH of saliva by gargling a solution of raisins containing flavonoids, tannins, and triterpenoids which can control salivary pH. The purpose of this study was to determine the relationship between gargling 60% raisin solution on salivary pH in children aged 13-16 years. This type of research is analytic research, namely true experimental research. The sample consisted of 32 children, consisting of the intervention group (gargling with 60% raisin solution) and the control group (gargling with distilled water). Data analysis was performed using a dummy independent variable linear regression test. The results of statistical tests showed that there was a relationship between gargling 60% raisin solution on the pH of saliva with a unidirectional relationship and the strength of the relationship was sufficient with the R coefficient value of salivary pH = 0.384. Further research is needed on the effect or relationship of raisin varieties or other types on salivary pH with different target characteristics, as well as the manufacture of mouthwash preparations made from raisins.

HERBAL MOUTHWASH: AN INNOVATIVE APPROACH

The objective of this study was to develop Mouthwash formulations. A mouthwash could also be recommended as an antimicrobial, a topical anti-inflammatory agent a topical analgesic, or for caries prevention. Almost all conventional mouth freshners contain alcohol and fluoride, which are toxic (even lethal) if swallowed in large amounts. This is often not the case with natural herbal mouth rinses. Mouth rinse comes into direct contact with mucous membrane and can be absorbed directly into your bloodstream. Natural Plants such as Clove, Peppermint, Ajwain, Green tea, Neem, Tulsi, and Guava Leaf are used in preparation of herbal mouthwash. Mouthwash freshens bad breath, can help reduce plaque and gingivitis, as well as fight tooth decay and prevent cavities. Mouthwash can really help improve your oral health. It can help to freshen your breath, remove plaque and reduce your risk of cavities and gum disease. For help deciding whether to use mouthwash before or after brushing, talk to your dentist.