Effect of Black Pepper Extract (Piper nigrum L) towards Streptococcus Mutans Growth

Dentika Dental Journal Pub Date : 2020-07-09 DOI:10.32734/dentika.v23i1.2073

Rachmi Fanani Hakim, Fakhrurrazi, Fadli Alwi

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引用次数: 1

Abstract

Streptococcus mutans is a Gram-positive facultative anaerobic bacteria which has become the main cause of dental caries. Black pepper (Piper nigrum L ) is one of herbal plants that compose antibacterial compounds including alkaloids, flavonoids, tannins, and essential oils. This study aims to determine the effect of black pepper (Piper nigrum L.) extract to inhibit of Streptococcus mutansgrowth. Black pepper extracts ware made by using maceration method. The effect of black pepper extract ( Piper nigrum L. ) in inhibition of Streptococcus mutansgrowth by using the disc diffusion method on Mueller Hinton Agar media. The concentration of black pepper ( Piper nigrum L.) extracts used in this study were 6.25%, 12.5%, 25%, 50%, 75%. The results of this study were analyzed by using the one-way ANOVA test showed that there was significant effect of black pepper extract on Streptococcus mutans growth with p-value (p <0.05), and then the data was tested by Least Significant Difference (LSD). Conclusion of this study showed that there was an effect of black pepper ( Piper nigrum L.) extract in inhibition of Streptococcus mutans growth with concentrations 75% is the optimum concentration which value 16.8 mm.

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黑胡椒提取物对变形链球菌生长的影响

变形链球菌是一种革兰氏阳性兼性厌氧细菌，已成为导致龋齿的主要原因。黑胡椒(Piper nigrum L)是一种含有抗菌化合物的草本植物，包括生物碱、类黄酮、单宁和精油。本研究旨在研究黑胡椒提取物对变形链球菌生长的抑制作用。采用浸渍法制备黑胡椒提取物。黑胡椒提取物的药理作用在Mueller Hinton琼脂培养基上用圆盘扩散法抑制变形链球菌的生长。黑胡椒提取物的浓度分别为6.25%、12.5%、25%、50%、75%。本研究结果采用单因素方差分析，黑胡椒提取物对变形链球菌生长有显著影响(p <0.05)，采用最小显著差异(Least significant Difference, LSD)检验。结论黑胡椒提取物具有抑制变形链球菌生长的作用，其最佳浓度为75% (16.8 mm)。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Dentika Dental Journal

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