The inhibitory effectiveness of ethanol extract of selasih leaves towards Streptococcus sanguis growth

Introduction: Selasih is one of tropical and subtropical plant used as traditional medicine. It has antibacterial activity especially toward Gram-positive bacteria because it contains volatile oils, tannin, flavonoid and tertepenoid. Method: The study was performed as an experimental laboratory study used Kirby Bauer agar diffusion applied to eight samples of Streptococcus sanguis which was done by twice repetition for each sample. The concentrations of ethanol extract were 16%, 8%, 4%, 2% and 1%.The result was analysed using ANOVA method for single factor of experimental design. The result of the study showed that there was evidence of the antibacterial effect contained in the ethanol extract of selasih leaves inhibiting the growth of Streptococcus sanguis . The average of inhibitory zone for each concentration in every sample, were: 5,25 mm for 16%, 3,22 mm for 8%, 1,84 mm for 4%, 1,53 mm for 2% and 0,19 mm for 1%. The conclusion of the study indicates that there is an antibacterial effects in ethanol extract of selasih leaves (Ocimum basilicum Linn) which inhibits the growth of Streptococcus sanguis. This antibacterial strength is caused by the active content of selasih leaves extract.Conclusion: The extract of basilicum ethanol (Ocimum basilicum L) effectively inhibits the growth of Streptococcus sanguis.

Download Full-text

UJI AKTIVITAS ANTIBAKTERI EKSTRAK ETANOL DAUN KEMANGI (Ocimum basilicum L.) TERHADAP BAKTERI Streptococcus mutans

JURNAL FARMASIMED (JFM) ◽

10.35451/jfm.v2i2.368 ◽

2020 ◽

Vol 2 (2) ◽

pp. 69-76

Author(s):

Aminah Nur Syarifuddin ◽

Rosa Aldora Purba ◽

Novidawati Boru Situmorang ◽

Romauli Anna Teresia Marbun

Keyword(s):

Streptococcus Mutans ◽

Extraction Method ◽

Research Method ◽

Ethanol Extract ◽

Ocimum Basilicum ◽

Effective Concentration ◽

Treatment Groups ◽

Gram Positive Bacteria ◽

Inhibitory Power ◽

Growth Of Bacteria

Introduction: Basil leaf (Ocimum basilicum L.) is one of the most accessible natural plant in Asia such as Indonesia. Basil leaf vegetation contains a lot of flavonoid compounds and essential oils that have the effect as antibacterial because it can inhibit the growth of bacteria Streptococcus mutans cause dental caries. Streptococcus mutans is a round gram-positive bacteria that typically form pairs or chains during its growth. The purpose of this research is to know the antibacterial effectivity of ethanol extract of basil leaves (Ocimum basilicum L.) on the growth of Streptococcus mutans bacteria.This research was conducted with laboratory experimental research method. Basil lean ethanol extract was prepared by using maseration extraction method. Method: The method used in the inhibitory test using diffusion of the disc with 5 samples in each treatment group. The sample consisted of 5 treatment groups, ethanol extract of basil leaves with concentration of 100%, 80%, 60%, 40% and 20%. Result: The result of this study showed that ethanol extract of basil leaves with 100% concentration had inhibitory power of 10,26 mm (strong category), 80% of 9,65 mm (medium category), 60% by 8,12 mm (medium category), 40% by 7,33 mm (medium category), and 20% by 6,90 mm (medium category). Conclusion: The conclusion of this research proves that basil leaf ethanol extract has antibacterial power agains Streptococcus mutans bacteria with effective concentration is 100% with strong category equal to 10,26 mm.

Download Full-text

In vitro Evaluation of Antibacterial Activity and Protective Effects on Cardiomyocytes with H/R Injury of Garlic/Onion Oil

10.21203/rs.3.rs-79480/v1 ◽

2020 ◽

Author(s):

Yifei Lu ◽

Hui Lv ◽

Lihua Li ◽

Chao Yang ◽

Da Pan ◽

...

Keyword(s):

Antibacterial Activity ◽

Survival Rate ◽

Antibacterial Effect ◽

Inhibition Zone ◽

Protective Effects ◽

Volatile Oils ◽

Gram Positive ◽

Gram Positive Bacteria ◽

Garlic Oil

Abstract Background: At present, the research concerning in vitro experiments of garlic oil and onion oil is limited. The objective of this study was to carry out the research on the effective components of garlic and onion, and to study the antibacterial activity of the two essential oils and their protective effects on cardiomyocytes with hypoxia/reoxygenation (H/R) injury.Method: The protective effect of volatile oils at different concentrations (200, 100, 50, 25, 12.5, 6.3, 3.1mg/L) on the endothelial cell of microvascular in cardiac muscle against H/R injury was examined by MTT and flow cytometer method. The survival rate and apoptosis situation were record. Inhibition zone test was used to evaluate antibacterial activity of volatile oils. MIC and MBC were calculated as well.Results: To achieve a higher survival rate, the optimum concentrations of garlic oil and onion oil were 12.5mg/L and 6.13mg/L and high concentrations of garlic and onion oil decreased the survival rate. Both the 12.5mg/L onion and garlic oil reduced the apoptosis situation of cardiomyocytes. Both garlic oil and onion oil had antibacterial effect on gram-positive bacteria and gram-negative bacteria, and had the best antibacterial effect on cocci of gram-positive bacteria.Conclusion: Garlic and onion oil do have antibacterial activity and protective effects on cardiomyocytes with H/R injury in a concentration range.

Download Full-text

Uji Efek Antibakteri Ekstrak Etanol Kulit Batang Salam {Syzigium polyanthum (Wight) Walp} terhadap Staphylococcus aureus dan Escherichia coli secara Invitro

Jurnal Kesehatan Andalas ◽

10.25077/jka.v4i2.281 ◽

2015 ◽

Vol 4 (2) ◽

Author(s):

Ikhsan Amanda Putra ◽

Erly Erly ◽

Machdawaty Masri

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antibacterial Effect ◽

Ethanol Extract ◽

Descriptive Study ◽

Effective Concentration ◽

Diffusion Method ◽

Antibacterial Effects ◽

Activity Test ◽

Growth Of Bacteria

AbstrakTumbuhan salam (Syzygium polyanthum (Wight) Walp.) telah dikenal sejak dahulu untuk mengobati berbagai penyakit. Bagian tumbuhan yang dapat dimanfaatkan sebagai obat selain daun adalah bagian kulit batang. Beberapa penelitian yang telah dilakukan terbukti bahwa daun salam memiliki efek antibakteri. Tujuan penelitian ini adalah untuk mengetahui bagaimana efek antibakteri dari kulit batang salam. Penelitian ini bersifat deskriptif menggunakan metode difusi agar. Konsentrasi ekstrak yang digunakan adalah 25%, 50%, 75%, dan 100%. Hasil penelitian menunjukkan bahwa ekstrak etanol kulit batang salam memiliki efek antibakteri terhadap Staphylococcus aureus dengan konsentrasi 25%, 50%, 75%, dan 100% memberikan daya hambat terhadap pertumbuhan bakteri sebesar 12 mm, 13,67 mm, 12,33 mm, dan 9 mm, sedangkan pada konsentrasi yang sama untuk Escherichia coli tidak terlihat daya hambat terhadap pertumbuhan bakteri. Konsentrasi ekstrak yang paling efektif dalam menghambat S. aureus adalah konsentrasi 50%, dimana konsentrasi 75% dan 100% kurang efektif.Kata kunci: uji efek antibakteri, kulit batang salam, staphylococcus aureus, eschericia coli AbstractSalam plants (Syzygium polyanthum (Wight) Walp.) Salam plants have been known since ancient to treat various diseases. The parts of the plant that can be used as drug are bark. From the research that has been conducted has proven that Salam leaves has an antibacterial effect. The objective of this study was to determine the antibacterial effect of salam bark.This was a descriptive study by using agar diffusion method. The concentration of the extract used was 25%, 50%, 75%, and 100%. The results showed that the ethanol extract of Salam bark has antibacterial effects to Staphylococcus aureus with the concentration of 25%, 50%, 75%, and 100% gives the inhibition of the growth of bacteria on 12 mm, 13.67 mm, 12.33 mm, and the 9 mm, while at the same concentration for Escherichia coli was no bacterial inhibition area. The most effective concentration of extract in inhibiting S. aureus was concentration of 50%, while the concentration of 75% and 100% less effective.Keywords: antibacterial activity test, salam bark, staphylococcus aureus, eschericia coli

Download Full-text

Test Antimicrobial of Roselle (Hibiscus sabdariffa L.) Ethanol Extract againts Porphyromonasgingivalis and Streptococcus sanguis using Agar Method (In Vitro study)

Journal of Dentomaxillofacial Science ◽

10.22208/jdmfs.1.2.2016.280-286 ◽

2016 ◽

Vol 1 (2) ◽

pp. 280

Author(s):

Lenni Indriani ◽

Mochamad Dharmautama

Keyword(s):

Ethanol Extract ◽

Gram Negative Bacteria ◽

Hibiscus Sabdariffa ◽

Zone Of Inhibition ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Streptococcus Sanguis ◽

Zones Of Inhibition

The use of natural materials in the world of health tends to increase every single year, including in dentistry. Due to the increased of resistance to antibiotics, the development and new innovations to obtain a new antimicrobial agent. Some potential sources of plants have been studied. One of the natural plants is used as drinks, food, medicine and antimicrobial agent is Hibiscus sabdariffa Linn commonly known as Roselle. Several major Gram-negative bacteria are related to periodontal disease such as Porphyromonas gingivalis (P.gingivalis), The dominant species of Gram-positive including Streptococcus sanguis (S.sanguis). The purpose of this in vitro study is to evaluate the Roselle ethanol extract against P.gingivalis bacteria (Gram negative bacteria) and S. sanguis (Gram positive bacteria) with a concentration of 2.5%, 5%, 7.5% and 10%. The in vitro study of antibacterial effectiveness of Roselle (Hibiscus sabdariffa L.) ethanol extract on P.gingivalis and S. sanguis. Natrium Agar (NA) solution was poured into a glass plate which had previously been sterilized and then left in place until the medium solidified. P.gingivalis and S.sanguis bacterial cultures were inoculated with inscribed which had solidified. Then put paper disk which had previously been saturated with Roselle extract samples with a concentration of 2.5%, 5%, 7.5% and 10%, and the negative control at the surface of the medium (Ampicillin) and incubated for 1 day. Clear zone is formed then observed and measured. There are 24 samples, consisting of 12 samples P.gingivalis and S.sanguis 12 samples, given intervention roselle flower extract with four types of concentrations to determine the minimum inhibitory consentration (MIC). The observations show that the extensive zone of inhibition concentration of 2.5% a broad zone of inhibition is the smallest among other concentration, both of S.sanguins and P.gingivalis. Meanwhile, the average increases the broad zones of inhibition of P.gingivalis followed by increasing concentrations of roselle flower extract, making it the largest broad zones of inhibition are shown at a concentration of 10%, However, the bacteria S.sanguins, shows that vast zone of greatest inhibition was found at a concentration of 7.5%. The results of this research showed that the ethanol extract of roselle effectively inhibits P. gingivalis as Gram-positive bacteria atconcentrations of 10% and S. sanguins at a concentration of 7.5%. Iit can be concluded that the ethanol extract of roselle flowers effective at inhibiting Gram positive and Gram negative bacteria.

Download Full-text

Uji daya hambat ekstrak daun lidah mertua (Sansevieriae trifasciata folium) terhadap pertumbuhan bakteri Escherichia coli dan Streptococcus sp

Jurnal e-Biomedik ◽

10.35790/ebm.4.1.2016.12230 ◽

2016 ◽

Vol 4 (1) ◽

Cited By ~ 1

Author(s):

Brily Lombogia ◽

Fona Budiarso ◽

Widdhi Bodhi

Keyword(s):

Escherichia Coli ◽

Laboratory Study ◽

Leaf Extract ◽

Ethanol Extract ◽

Inhibition Zone ◽

Antibacterial Activities ◽

Antibacterial Effects ◽

E Coli ◽

Experimental Laboratory ◽

Inhibition Zones

Abstract: Mother in law’s tongue plant has some active compounds inter alia saponin, polyphenol, and flavonoid that have antibacterial effects. This study aimed to identify whether the antibacterial effects of mother in law’s tongue leaf (Sansevieria Trifasciata) towards the growth of Escherichia coli and Streptococcus sp. This was an experimental laboratory study. The concentrations of mother in law’s tongue leaf extract were tested with well methods, as follows: 5%, 10%, 20%, and 40%. The results showed that this extract at concentration of 5%, 10%, 20%, and 40% could inhibit the growth of E. coli with the average diameters of inhibition zones as follows: 7.8 mm, 13 mm, 14.5 mm, and 17.3 mm meanwhile of Streptococcus sp. with the average diameters of inhibition zones, as follows: 4.6 mm, 9.6 mm, 13 mm, and 15.3 mm. Conclusion: Ethanol extract of mother in law’s tongue leaves (Sansevieria Trifasciata) has antibacterial activities against the growth of E. coli and Streptococcus sp. The higher the concentration is, the broader the inhibition zone is.Keywords: Sansevieriae trifasciata folium, inhibition zone, E. coli, Streptococcus sp. Abstrak: Tanaman Lidah Mertua (Sansevieria Trifasciata) memiliki senyawa aktif yaitu Saponin, Polifenol, dan Flavonoid yang mampu bekerja sebagai antibakteri. Penelitian ini bertujuan untuk mengetahui ada tidaknya daya hambat ekstrak daun lidah mertua (Sansevieria trifasciata) terhadap pertumbuhan bakteri E. coli, dan Streptococcus sp. Jenis penelitian ini eksperimental laboratorik. Kadar ekstrak etanol daun lidah mertua (Sansevieria trifasciata) yang diujikan dengan metode sumuran yaitu 5%, 10%, 20%, dan 40%. Ekstrak etanol daun lidah mertua (Sansevieria trifasciata) dengan konsentrasi 5%, 10%, 20%, dan 40% dapat menghambat pertumbuhan bakteri E. coli dengan rerata diameter zona hambat masing-masing yaitu 7,8 mm, 13 mm, 14,5 mm, dan 17,3 mm sedangkan Streptococcus sp. dengan masing-masing rerata diameter zona hambat yaitu 4,6 mm, 9,6 mm, 13 mm, dan 15,3 mm. Simpulan: Ekstrak etanol daun lidah mertua (Sansevieria trifasciata) mempunyai aktifitas antimikroba terhadap pertumbuhan bakteri E. coli dan Streptococcus sp, dimana makin tinggi konsentrasi ekstrak daun lidah mertua, makin luas zona jernih pada media kultur bakteri E. coli dan Streptococcus sp. Kata kunci: Sansevieriae trifasciata folium, daya hambat, E. coli, Streptococcus sp.

Download Full-text

Comparison of antibacterial activity inhibitory of black cumin (Nigella sativa) oil, Cresophene®, and Calcium hydroxide

Padjadjaran Journal of Dentistry ◽

10.24198/pjd.vol29no1.11667 ◽

2017 ◽

Vol 29 (1) ◽

Author(s):

Fajar Dwi Anggono ◽

Sri Kuswandari

Keyword(s):

Staphylococcus Aureus ◽

Nigella Sativa ◽

Brain Heart Infusion ◽

Deciduous Teeth ◽

Inhibitory Effects ◽

Inhibitory Zone ◽

Black Cumin ◽

Gram Positive Bacteria ◽

Nigella Sativa Oil ◽

Experimental Laboratory

ABSTRACTIntroduction: Black cumin (Nigella sativa) oil is a natural antibacterial product containing thymoquinone. Thymoquinone is a powerful antibacterial substance towards gram-positive bacteria. The research objective was to compare the inhibitory effects of black cumin oil, Cresophene® and Ca(OH)2 towards the growth of Staphylococcus aureus. Methods: Experimental laboratory by taking Staphylococcus aureus from deciduous teeth pulp necrosis that has been isolated in Brain-Heart Infusion (BHI) medium. Inhibitory of black cumin oil, Cresophene® and Ca(OH)2 were measured by making three different 6 mm diameter wells contained each substances. Data then analyzed by two-way ANOVA using statistical analysis program. Results: Cresophene® had the largest inhibitory zone with the average zone was 32 ± 0.05mm and stable from the 1st day until the 4th day then decreased on the 5th day and remain stable until the 7th day. Ca(OH)2 had average inhibitory zone of 15.9 ± 0:10 mm and remain stable from the 1st day until the 7th day. Black cumin oil had average inhibitory zone of ± 7.9 ± 0.2 mm and remain stable from the 1st day until the 7th day. Conclusion: The inhibitory zone towards Staphylococcus aureus isolated from deciduous teeth pulp necrosis consecutively was Cresophene®, Ca(OH)2 and black cumin oil.Keywords: Staphylococus aureus, Black cumin oil, Cresophene®, Ca(OH)2, Inhibitory zone

Download Full-text

Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

Zeitschrift für Naturforschung C ◽

10.1515/znc-2020-0051 ◽

2020 ◽

Vol 0 (0) ◽

Author(s):

Nursenem Karaca ◽

Görkem Şener ◽

Betül Demirci ◽

Fatih Demirci

Keyword(s):

Staphylococcus Aureus ◽

Essential Oil ◽

Antibacterial Effect ◽

Synergistic Effects ◽

Pharmaceutical Formulations ◽

Human Pathogens ◽

Broth Microdilution ◽

Antibacterial Effects ◽

Lavandula Latifolia

AbstractCombination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16–20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125–16 μg/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25–5 mg/mL. As a result of the experiments, L. latifolia essential oil–camphor combinations were identified as “synergistic (FIC ≤ 0.5), and additive (0.5 < FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

Download Full-text

Antinociceptive Effect of Volatile Oils from Ocimum basilicum Flowers on Adult Zebrafish

Revista Brasileira de Farmacognosia ◽

10.1007/s43450-021-00154-5 ◽

2021 ◽

Author(s):

Francisco Lucas A. Batista ◽

José Ismael F. de Araújo ◽

Sandra Maria B. de Araújo ◽

Daniela Braga de Sousa ◽

Francisco Bastos C. Sobrinho ◽

...

Keyword(s):

Antinociceptive Effect ◽

Ocimum Basilicum ◽

Adult Zebrafish ◽

Volatile Oils

Download Full-text

Anti-Microbial and Remineralizing Properties of Self-Adhesive Orthodontic Resin Containing Mesoporous Bioactive Glass

Materials ◽

10.3390/ma14133550 ◽

2021 ◽

Vol 14 (13) ◽

pp. 3550

Author(s):

Aerin Choi ◽

Kyung-Hyeon Yoo ◽

Seog-Young Yoon ◽

Bong-Soo Park ◽

In-Ryoung Kim ◽

...

Keyword(s):

Bond Strength ◽

Physical Properties ◽

Bioactive Glass ◽

Shear Bond Strength ◽

Antibacterial Effect ◽

Gram Positive ◽

Gram Negative ◽

Gram Positive Bacteria ◽

Significant Difference ◽

Mesoporous Bioactive Glass

Self-adhesive resins (SARs) contain adhesives, which simplify the procedures of resin application, and primers, which provide sufficient bonding ability. In this study, mesoporous bioactive glass nanoparticles (MBN) were added to a SAR to easily improve the physical properties and remineralization ability. The experimental resins comprised 1%, 3%, and 5% MBN mixed in Ortho Connect Flow (GC Corp, Tokyo, Japan). As the MBN content in the SAR increased, the microhardness increased, and a statistically significant difference was observed between the cases of 1% and 5% MBN addition. Shear bond strength increased for 1% and 3% MBN samples and decreased for 5% MBN. The addition of MBN indicated a statistically significant antibacterial effect on both gram-negative and gram-positive bacteria. The anti-demineralization experiment showed that the remineralization length increased with the MBN content of the sample. Through the above results, we found that SAR containing MBN has antibacterial and remineralization effects. Thus, by adding MBN to the SAR, we investigated the possibility of orthodontic resin development, wherein the strength is enhanced and the drawbacks of the conventional SAR addressed.

Download Full-text

Antibacterial Activity of Some Lactic Acid Bacteria Isolated from an Algerian Dairy Product

Journal of Environmental and Public Health ◽

10.1155/2009/678495 ◽

2009 ◽

Vol 2009 ◽

pp. 1-6 ◽

Cited By ~ 12

Author(s):

Abdelkader Mezaini ◽

Nour-Eddine Chihib ◽

Abdelkader Dilmi Bouras ◽

Naima Nedjar-Arroume ◽

Jean Pierre Hornez

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Antibacterial Effect ◽

Dairy Product ◽

Streptococcus Thermophilus ◽

Fermented Food ◽

Bacteriocin Production ◽

Gram Positive ◽

Bacteria Growth ◽

Gram Positive Bacteria

In the present study, the antibacterial effect of 20 lactic acid bacteria isolates from a traditional cheese was investigated. 6 isolates showed antibacterial effect against Gram positive bacteria.Streptococcus thermophilusT2 strain showed the wide inhibitory spectrum against the Gram positive bacteria. Growth and bacteriocin production profiles showed that the maximal bacteriocin production, byS. thermophilusT2 cells, was measured by the end of the late-log phase (90 AUml−1) with a bacteriocine production rate of 9.3 (AUml−1)h−1. In addition, our findings showed that the bacteriocin, produced byS. thermophilusT2, was stable over a wide pH range (4–8); this indicates that such bacteriocin may be useful in acidic as well as nonacidic food. This preliminarily work shows the potential application of autochthonous lactic acid bacteria to improve safety of traditional fermented food.

Download Full-text