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首页> 外文期刊>Oral health & preventive dentistry >Comparative evaluation of garlic extract mouthwash and chlorhexidine mouthwash on salivary Streptococcus mutans count - an in vitro study.
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Comparative evaluation of garlic extract mouthwash and chlorhexidine mouthwash on salivary Streptococcus mutans count - an in vitro study.

机译：大蒜提取物漱口液和洗必泰漱口水对唾液变形链球菌计数的比较评估-一项体外研究。

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PURPOSE: The aim of the present study was to assess and compare the antibacterial effect of garlic extract with those of chlorhexidine and negative control mouthwashes against Streptococcus mutans. MATERIALS AND METHODS: The present study was carried out in two phases. In Phase 1, the zone of inhibition of various concentrations of garlic extract against S. mutans was determined using the cup and plate method. The minimum concentration at which a zone of inhibition appeared was further employed to prepare a mouthwash that was used in Phase 2. This phase included 45 dental students whose baseline salivary S. mutans level was assessed. They were randomly divided into three groups: '1' representing students using garlic extract mouthwash (garlic extract + water + sorbitol + spearmint oil), '2' representing those using chlorhexidine (0.2%) mouthwash and '3' representing those using a negative control (water + sorbitol + spearmint oil). All of the subjects were advised to use 10 ml of the assigned mouthwash once daily after their last meal for a duration of 7 days. On day 8, the post-treatment salivary S. mutans counts were assessed, and the data were analysed and compared by performing appropriate statistical tests. RESULTS: Phase 1: the 3% concentration was the minimum concentration at which a zone of inhibition was observed. Phase 2: a reduction in post-test S. mutans counts in all three groups was found. The mean difference that was observed in the garlic extract group was 5.23 x 105 CFU/ml, in the chlorhexidine group 2.63 x 105 CFU/ml and in the negative control group 1.18 x 105 CFU/ml. The differences among all three groups were statistically significant (P < 0.05) and that between the negative control and the garlic group was highly significant (P < 0.001). CONCLUSIONS: Garlic extract is effective against S. mutans when tested both in vitro and in vivo. As S. mutans is one of the primary aetiological organisms in dental caries development (Loesche, 1986), and in the present study garlic extract has been shown to be effective against S. mutans, garlic extract mouth rinse might be used as an effective remedy in the prevention of dental caries.
机译：目的：本研究的目的是评估和比较大蒜提取物与洗必泰和阴性对照漱口水对变形链球菌的抗菌作用。材料与方法：本研究分两个阶段进行。在阶段1中，使用杯盘法确定了各种浓度的大蒜提取物对变形链球菌的抑制作用区域。在阶段2中，进一步采用抑制区域出现的最低浓度来制备漱口水。该阶段的漱口水包括45名牙科学生，他们的基线唾液变形链球菌水平得到了评估。他们被随机分为三组：“ 1”代表使用大蒜提取物漱口水（大蒜提取物+水+山梨糖醇+留兰香油）的学生，“ 2”代表使用洗必太（0.2％）漱口水的学生，“ 3”代表使用负糖漱口水的学生控制（水+山梨糖醇+薄荷油）。建议所有受试者最后一餐后每天一次使用10毫升指定漱口水，持续7天。在第8天，评估治疗后唾液变形链球菌的计数，并通过进行适当的统计检验对数据进行分析和比较。结果：阶段1：3％浓度是观察到抑制区的最小浓度。阶段2：发现所有三个组的测试后变形链球菌计数均降低。大蒜提取物组的平均差异为5.23 x 105 CFU / ml，洗必泰组为2.63 x 105 CFU / ml，阴性对照组为1.18 x 105 CFU / ml。三组之间的差异具有统计学意义（P <0.05），阴性对照组和大蒜组之间的差异具有高度显着性（P <0.001）。结论：大蒜提取物在体外和体内均能有效抵抗变形链球菌。由于变形链球菌是龋齿发展中的主要病原生物之一（Loesche，1986），并且在本研究中，大蒜提取物已被证明对变形链球菌有效，因此大蒜提取物漱口水可作为一种有效的治疗方法。预防龋齿。

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