Evaluation of Antibacterial Potential of Carbonated Hydroxyapatite Combined with Propolis on Porphyromonas gingivalis

Carbonated hydroxyapatite is ideal as a bone graft material because it has similar organic matters to the bone, excellent osteoconductive properties, and good biodegradation in the body. Hydroxyapatite contains the risk of being contaminated by bacteria called Porphyromonas gingivalis (P. gingivalis) in the oral cavity because it has no vascularization, therefore, facilitating adhesion of bacteria, and when applied in the oral cavity, it may cause an infection that then inhibits healing. Thus, it is necessary to use a material that has an antibacterial effect with low potential of causing resistance to treat the postsurgical infection properly. Propolis has antibacterial, antiviral, antifungal, antitumor, and immunomodulatory activities. Propolis contains a large number of flavonoids and phenols. The phenol compound in propolis is usually called caffeic acid phenethyl ester (CAPE), and it has a good antibacterial property. The study aims to evaluate the antibacterial effect of carbonated hydroxyapatite when immersed with different propolis concentrations of 2.5%, 5%, 7.5%, and 10% for 24 h and to measure the zone of inhibition against P. gingivalis. The Kruskal–Wallis test resulted in p = 0.00 (p < 0.05), indicating that there were significant differences among the test groups. The data processing was followed by Mann–Whitney U-test, and the results showed a significant difference in the group of carbonated hydroxyapatite-10 % propolis compared with the other groups. Inhibition zone of carbonated hydroxyapatite that immersed with propolis 10% showed the largest mean of diameters zone of inhibition.

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Carbonated Hydroxyapatite Containing Propolis as an Antibacterial Agent Candidate against Aggregatibacter actinomycetemcomitans

Majalah Obat Tradisional ◽

10.22146/mot.62712 ◽

2020 ◽

Vol 25 (3) ◽

Author(s):

Ayunda Nur Sukmawati ◽

Sri Pramestri ◽

Al. Sri Koes Soesilowati ◽

Suryono Suryono

Keyword(s):

Antibacterial Activity ◽

Bacterial Adhesion ◽

Antibacterial Agent ◽

Alveolar Bone ◽

Inhibition Zone ◽

Aggregatibacter Actinomycetemcomitans ◽

Test Method ◽

Graft Material ◽

Carbonated Hydroxyapatite ◽

Significant Difference

One of the periodontal pathogenic bacteria that can cause periodontitis and alveolar bone destruction is Aggregatibacter actinomycetemcomitans. An alveolar bone defect can be treated using a bone graft. Carbonated hydroxyapatite (CHA) is an alloplastic graft material. Alloplastic materials do not have vascularization, which will increase the risk of bacterial adhesion. Therefore, adding an antibacterial agent is needed to prevent bacterial adhesion, which will improve periodontal healing. Propolis is a natural ingredient that has broad-spectrum antibacterial activity and does not cause bacterial resistance. This study aimed to assess the antibacterial activity of carbonated hydroxyapatite after being incorporated with propolis against Aggregatibacter actinomycetemcomitans. Carbonated hydroxyapatite was embedded into four different concentrations of propolis solution (2.5%, 5%, 7.5%, and 10%). An antimicrobial assay against Aggregatibacter actinomycetemcomitans was done using the disc diffusion test method. The inhibition zone was measured to determine the antibacterial ability of the specimens. The inhibition zone was found on the carbonated hydroxyapatite incorporated with propolis at all concentrations. Carbonated hydroxyapatite incorporated with 10% propolis showed the largest inhibition zone. Data analysis using the Kruskal–Wallis test showed a significant difference between the groups tested (p <.05). In conclusion, carbonated hydroxyapatite incorporated with propolis has antibacterial activity against Aggregatibacter actinomycetemcomitans

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Antibacterial Effect Of Kaempferia Galanga L Extract On Lactobacillus Acidophilus –In Vitro

The Indonesian Journal of Infectious Diseases ◽

10.32667/ijid.v1i01.4 ◽

2017 ◽

Vol 1 (01) ◽

pp. 22

Author(s):

Josi Saraswati ◽

Annisa Septalita ◽

Arini Bovita. N

Keyword(s):

Antibacterial Activity ◽

Lactobacillus Acidophilus ◽

Antibacterial Effect ◽

Inhibition Zone ◽

Inhibition Effect ◽

Kaempferia Galanga ◽

Significant Difference ◽

Agar Media ◽

Negative Controls

Introduction: Lactobacillus acidophilus is one of the bacteria causes dental caries. The previous study has shown that Kaempferia galanga extract has a potential to inhibit the growth of Lactobacillus acidophilus.Objective: To determine the antibacterial effect of Kaempferia galanga extract to Lactobacillus acidophilus.Methods:Kaempferia galanga is extracted in 3 different solvents:dichlormethane, ethanol, and aquades. For each solvent, 0.2 μl Kaempferia galanga extractdroped into 6 mm steril paper dics. 0.1 ml Lactobacillus acidophilus inoculated on MRS agar. Each disc contains extract were impragnated into the agar media, then incubated at 370C for 24 hours, and inhibition zone measured.Results: Mean scores of Kaempferia galanga extract in 3 different solvents are: Kaempferia galanga (dichlormethane) is 1.6400; Kaempferia galanga (ethanol) is 1.7440; Kaempferia galanga extract is 1.6600; boiled Kaempferia galanga is 1.7000. Using Mann-Whitney Test, the results are: negative controls have no inhibition effect on Lactobacillus acidophilus compaired to Kaempferia galanga extract, comparation of those 4 Kaempferia galangal treatments shows no significant difference, those 4 Kaempferia galanga treatments compaired to erythromycin antibacterial effect shows significant difference, otherwise 4 Kaempferia galanga treatments compaired to penicillin shows no significant difference except Kaempferia galanga (ethanol).Conclusions: Kaempferia galanga extract can kill Lactobacillus acidophilus. Inhibition effect of Kaempferia galanga extract has no significant difference to penicillin but lower inhibition effect than erythromycin. The Kaempferia galanga extracts showed better antibacterial activity than penicillin.

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Antibacterial effect of cinnamon essential oil (Cinnamon cassia) in different concentration towards Streptococcus sanguis

Padjadjaran Journal of Dentistry ◽

10.24198/pjd.vol22no2.26845 ◽

2010 ◽

Vol 22 (2) ◽

Author(s):

Hanizul Hajanajumudin ◽

Mieke Hemiawati Satari ◽

Ame Suciati Setiawan

Keyword(s):

Essential Oil ◽

Oral Cavity ◽

Antibacterial Effect ◽

Herbal Remedy ◽

Dental Students ◽

Streptococcus Sanguis ◽

Significant Difference ◽

Tooth Surfaces ◽

Cinnamon Essential Oil

Introduction: Streptococcus sanguis is a type of normal bacteria found in the oral cavity, particularly in plaque on tooth surfaces and can also be found in saliva, buccal mucosa, tongue and gingival sulcus. At present, the usage of herbal remedy for reducing plaque in oral cavity has been implemented widely and one of the herbal remedy used is cinnamon essential oil. The purpose of this study is to prove that there are differences in the antibacterial activity of cinnamon essential oil with different concentrations against Streptococcus sanguis. Methods: The study was performed using laboratory experiments, in which the sensitivity of the Streptococcus sanguis bacteria from the saliva of 10 KPBI batch 2006 dental students were tested in vitro against cinnamon essential oil by using Kirby-Bauer method. Results: The study shows that the cinnamon essential oil has different antibacterial abilities in inhibiting the growth of Streptococcus sanguis in different concentrations. This is due to the element cinnamaldehyde and eugenol that they posses as their main constituent. There is a significant difference between the antibacterial effects of Cinnamon cassia essential oil in different concentrations towards Streptococcus sanguis. Conclusion: Cinnamaldehyde and eugenol has been proved to have antibacterial effect towards wide variety of bacteria including Streptococcus sanguis.

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PERBANDINGAN UJI RESISTENSI BAKTERI STAPHYLOCOCCUS AUREUS TERHADAP OBAT ANTIBIOTIK AMPISILIN DAN TETRASIKLIN

Andalas Dental Journal ◽

10.25077/adj.v3i1.33 ◽

2015 ◽

Vol 3 (1) ◽

pp. 25-33

Author(s):

Finnie Luthfia Suheri ◽

Zulkarnain Agus ◽

Ivony Fitria

Keyword(s):

Staphylococcus Aureus ◽

Immune Response ◽

Oral Cavity ◽

Broad Spectrum ◽

Inhibition Zone ◽

Total Sample ◽

Predisposing Factors ◽

T Test ◽

The Body ◽

Normal Flora

Staphylococcus aureus is one of the normal flora in the oral cavity, but these bacteria can change to be pathogen if there are predisposing factors such as changes in quantities of bacteria and decreasing of the immune response of the body. One of the ways to prevent is to inhibit the activity of these bacteria using antibiotics. Ampicillin and tetracycline are the broad-spectrum antibiotics that can inhibit the growth of positive and negative gram bacteria. This research was a laboratory experimental with Kirby-Bauer method and using CLSI standard. Total sample are 16 discs of ampicillin and 16 discs of tetracycline then placed on MHA media contain Staphylococcus aureus to see the inhibition power. The result showed that the averages of inhibition zone of ampicillin is 36,64 mm while tetracycline is 25,58 mm. Independent sample t- test showed that p<0,01 which means there is a significantly difference between ampicillin and tetracycline. Ampicillin and tetracycline can inhibit the growth of Staphylococcus aureus with sensitive categories. Ampicillin is more sensitive and effective than tetracycline to inhibit the growth of Staphylococcus aureus

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The Antibacterial Effect of Ethanol Edamame Seeds (Glycine Max (L) Merril) Extract to E.coli Bacteria

Journal of Agromedicine and Medical Sciences ◽

10.19184/ams.v6i3.11120 ◽

2020 ◽

Vol 6 (3) ◽

pp. 137

Author(s):

Diayu Putri Akhita ◽

Edy Junaidi ◽

Septa Surya Wahyudi

Keyword(s):

Average Diameter ◽

Inhibition Zone ◽

Negative Control ◽

The Body ◽

Control Group ◽

Control Group Design ◽

Significant Difference ◽

Post Test ◽

The Times

Abstract Infectious diseases can occur in all parts of the body. One of the causes infection in humans is Eschericiae coli bacteria. Eschericiae coli is a rod-shaped bacteria, a gram negative bacteria, facultative aerobics and classified family member of Enterobacteriaceae from the Gammaproteobacteria class. Along the times, E.coli bacteria have resistent to some antibiotics. So we need a new alternative. There is a antibacterial substance in the isoflavon group contained in edamame. Genistein is a main isoflavon in edamame that have antiinflammation, antibacterial, and antioxidant effects. The purpose of this study was to determine is there any antibacterial effects in ethanol edamame seeds extract to E.coli bacteria. This study used a true experimental research design in vitro with a post test only control group design. The average diameter results of the inhibition zone were analyzed using the Kruskal-Wallis method and obtained p = 0.001 which means there are significant differences in at least two groups. After that, the Mann Whitney post hoc test was conducted and a significant difference was found in the positive and negative control groups for all groups but there was no difference in the treatment group, both groups K1, K2 and K3 for all groups. Keywords : Edamame, Antibacterial, E.coli

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Effect of vermicompost on yield, quality and antibacterial activity of garlic.

Ukrainian Journal of Ecology ◽

10.15421/2019_781 ◽

2019 ◽

Vol 9 (4) ◽

pp. 499-504

Author(s):

V. Yatsenko ◽

O. Ulianych ◽

S. Shchetyna ◽

G. Slobodyanyk ◽

N. Vorobiova ◽

...

Keyword(s):

Mycobacterium Smegmatis ◽

Nutritional Value ◽

Allium Sativum ◽

Antibacterial Effect ◽

Antibacterial Properties ◽

Total Content ◽

Inhibition Zone ◽

The Body ◽

E Coli ◽

Yield Quality

We studied the influence of humus and different norms of vermicompost on the yield, nutritional value, and antibacterial properties of common garlic (Allium sativum L.). The use of the vermicompost caused an increase in the garlic yield by 1.7-3.9 t ha-1 for cultivar "Prometei" compared to the control "Sofiiskyi" and by 2.2-5.2 t ha-1 in relation to the control of cultivar "Prometei". It was established that the calory content could increase up to 22.68 g 100 g1 of fresh weight with vermicompost manure 5 t ha-1, and the total content of sugar is increasing by 21.52-40.81% depending on the cultivar. The content of vitamins increased alongside with rate of vermicompost introduction. We also revealed the influence of variety factor on the accumulation of vitamins. The antibacterial effect of the garlic essential oils against Staphylococcus aureus, Escherichia coli and Bacillus subtilis was significant; the diameters of the inhibition zone were for S. aureus 21.35-27.10 mm, for E. coli - 16.97-26.46 mm, and for B. subtilis - 16.42-25.36 mm. The number of Mycobacterium smegmatis colonies decreased by 23.96-43.44%. This study has been proved that garlic juice had considerable antibacterial effect on the studied bacteria (S. aureus, E. coli and B. subtilis); therefore, it can replace chemical antibiotics that have undesirable effects on the body, like allergy and antimicrobial resistance. Our data shows that using of vermicompost was more effective than humus.

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PERBEDAAN KHASIAT ANTIBAKTERI BAHAN IRIGASI LARUTAN PROPOLIS DAN SODIUM HYPOCHLORITE TERHADAP BAKTERI Streptococcus viridans

Conservative Dentistry Journal ◽

10.20473/cdj.v8i1.2018.42-48 ◽

2019 ◽

Vol 8 (1) ◽

pp. 42

Author(s):

Tabita Kusumawardhani ◽

Sukaton Sukaton ◽

Achmad Sudirman

Keyword(s):

Sodium Hypochlorite ◽

Root Canal ◽

Antibacterial Effect ◽

Inhibition Zone ◽

Streptococcus Viridans ◽

Control Group ◽

Canal Irrigation ◽

Root Canal Irrigation ◽

Significant Difference ◽

Potential Use

Background. Bacteria is main etiologycal factor of pulpo-periapical disease. Therefore, eliminating bacteria is the important part on root canal treatment. It can be obtained by using irrigation agent that has antibacterial effect and endodontic sterilization agent. Beside of its antibacterial effect, the ideal irrigation agent should has an ability to remove necrotic tissue and less toxic. Propolis is well known as a natural substain that has antibacterial effect and less toxicity. So, it has a potential use as irrigation agent compared with common root canal irrigation agent, sodium hypochloryte. Purpose. The aim of this study was to observed the difference of antibacterial effect between propolis solution and sodium hypochlorite. Method. Nine samples of Streptococcus viridans were prepared and each sample devided into three parts namely group P (propolis solution), group N (sodium hypochlorite), and control group S (saline). Each group was treated with 0,01 cc agent of root canal irrigation, then was stored in incubator 370C for 24 hours. After that, inhibition zone diameter of each group was observed.Result. The average of inhibition zone diameters in sodium hypochlorite’s group was 23,47 mm; in propolis solution’s group was 18,70 mm. There were significant difference of antibacterial effect between propolis solution and sodium hypochlorite, against Streptococcus viridans. Conclussion. Antibacterial effect of sodium hypochlorite is higher than propolis solution, but we should consider the potential use of natural agent-propolis solution as root canal irrigation due to its antibacterial effect.

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Potentials of CaO powder result of calcination from green shells (Perna viridis), scallops (Placuna placenta), and blood clams (Anadara granosa) as antibacterial agent

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/890/1/012043 ◽

2021 ◽

Vol 890 (1) ◽

pp. 012043

Author(s):

G N Mediarman ◽

Sumardianto ◽

P H Riyadi ◽

L Rianingsih ◽

L Purnamayati

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Pathogenic Bacteria ◽

Antibacterial Effect ◽

Ph Value ◽

Inhibition Zone ◽

Perna Viridis ◽

Parametric Data ◽

Randomized Design ◽

Significant Difference

Abstract Calcium oxide (CaO) can be formed from the calcination process of calcium carbonate or CaCO3. One of the ingredients that contain quite a lot of CaCO3 compounds is clam shells. Shellfish shells can be an alternative for making natural antibacterials. Calcination was carried out at 1000°C for 6 hours. The bacteria tested were Staphylococcus aureus and Escherichia coli which are pathogenic bacteria. The concentration of each CaO powder is 3.5% with a size of 150 mesh. The purpose of this study was to determine the antibacterial effect of CaO from three different shells, namely blood clams, green clams and scallops and to determine the third antibacterial effect of mussels. The research method used was a completely randomized design (CRD) with one factor influencing the antibacterial activity of CaO three times. Parametric data were analysed using ANOVA and Honest Significant Difference (HSD). The research treatment was the use of three different shells, namely blood, scallops and green mussels with tetracycline as control. Parameters observed were pH, calcium, chemical composition, and activity. The pH value of CaO powder has an average of 12.47. The levels of CaO produced were 99.43% in blood clams, 99.62% in green mussels and 98.4% in scallops. The diameter of the inhibition zone of Staphylococcus aureus bacteria for each clam shell was 15.22 ± 0.66 mm, green mussel 13.7 ± 0.26 mm and scallop 14.9 ± 0.25 mm. The diameter of the inhibition zone of Escherichia coli bacteria produced was 12.2 ± 0.36 mm blood clams, 12.5 ± 0.3 mm green mussels and 13.7 ± 0.2 mm scallops.

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Uji Daya Hambat Ekstrak Daun Salam (Syzygium polyanthum wight) Terhadap Pertumbuhan Bakteri Porphyromonas Gingivalis Secara In Vitro

Andalas Dental Journal ◽

10.25077/adj.v9i1.98 ◽

2021 ◽

Vol 9 (1) ◽

pp. 19-28

Author(s):

Monalisa Monalisa ◽

Erly Erly ◽

Aria Fransiska

Keyword(s):

Porphyromonas Gingivalis ◽

Chronic Periodontitis ◽

Leaf Extract ◽

Bacterial Colonization ◽

Inhibition Zone ◽

Control Group ◽

Significant Difference ◽

One Way Anova ◽

Paper Disc

Chronic periodontitis is the most common type of periodontitis. The main cause of chronic periodontitis is bacterial colonization of plaque. Porphyromonas gingivalis is the main pathogen and has the highest prevalence of chronic periodontitis. Bay leaf extract (Syzygium polyanthum wight) is believed to have the pharmacological effect that can be used as antibacterial. The purpose of this research was to determine the inhibitory of bay leaf extract on the growth of Porphyromonas gingivalis in vitro. The method of this research was experimental laboratories with posttest only control group design. There were 30 samples divided into 6 groups, namely bay leaf extract concentration of 2.5%, 5%, 10%, 20%, 40% and Dimethyl Sulfoxide (DMSO) as a control. Inhibitory test using the Kirby-Bauer method with a paper disc on Mueller Hinton medium agar. Inhibition zone that created around paper disc was measured with the sliding caliper. The results were analyzed with One Way Anova and Post Hoc LSD test. The results of this research showed that the mean of bay leaf extract 40% had the largest inhibition zone that was 7,6 mm and the lowest formed by bay leaf extract 2,5% that was 1,94 mm. One Way Anova test showed that there was a significant difference among the group (p<0,05). The conclusion of this research there was significant difference inhibition among 2,5%, 5%, 10%, 20%, and 40% concentration of bay leaf extract on the growth of Porphyromonas gingivalis in vitro. The higher concentration of bay leaf extract resulting the greater inhibition zone.

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Chemichal Quality and Microbiology of Village Chicken Meat with Infusation Treatmnet of Soursop Leaf (Annona Muricata Lin)

Bantara Journal of Animal Science ◽

10.32585/bjas.v3i2.2018 ◽

2021 ◽

Vol 3 (2) ◽

pp. 100

Author(s):

Burhanudin Shodiq ◽

Engkus Ainul Yakin ◽

Ludfia Windyasmara

Keyword(s):

Microbiological Quality ◽

Inhibition Zone ◽

Chicken Meat ◽

The Body ◽

Plate Count ◽

Test Plate ◽

Bacterial Inhibition ◽

Total Plate Count ◽

Significant Difference ◽

The Difference

Chicken meat is one of the foodstuffs that have high nutritional value because it contains carbohydrates, proteins, fats, minerals and other substances that are beneficial to the body. Chicken meat is very high risk in terms of bacterial contamination, this study aims to determine the treatment of soaking native chicken meat in soursop leaf infusion on chemical and microbiological quality. This method uses a completely randomized design (CRD). The data obtained were analyzed statistically using Analysis Of Variance (ANOVA). If there is a significant significant difference between treatments, the test is continued with Duncan Multiple Range (DMRT). Parameters observed in this study include phenol test, total plate count test, and bacterial inhibition zone test. The results showed the chemical and microbiological quality of free-range chicken meat by soaking soursop leaf infusion for one hour and different storage times, namely the difference was not significant (P<0.1) in the phenol test, the difference was very significant (P<0.01) in the total test. plate count, and non-significant (P>0.1) in the bacterial inhibition zone test. The results showed a very significant difference in the total plate count test due to contamination during research or storage.

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