Antimicrobial effect of honey on Streptococcus mutans – An in vitro study

Background and objectives

Dental caries is a multi-factorial disease involving interactions among the diet, saliva, the plaque micro-flora, and a susceptible tooth surface. Present study has explored information about herbal medicines and aroma therapy. The therapies have drawn the interest of both general public and medical communities. In ancient times uses of honey (Apis mellifera) were also mentioned in Holy Quran. Apparently, honey has been effective against aerobic and anaerobic microorganisms, germ, yeast and fungi. Hence, present study is being conducted to assess the antimicrobial effect of honey on Streptococcus mutans – in vitro.

Methods

S. mutans MTCC was obtained from Chandigarh Microbial type culture collection (MTCC) gene bank. In the present study, different concentration v/v (5%, 10%, 20%, 40%, and 60%) of honey were prepared with distilled water. For comparison, a carbohydrate solution was used as a negative control which is having sugar content similar to that of natural honey.

Results

No significant result has been found with 5%, 10%, 20% and 40% concentrations of honey solution. Zone of inhibition was observed with 60% concentration of honey solution, having 10.0 mm mean zone of inhibition. No inhibition zone was observed for carbohydrate solution.

Conclusion

Honey (A. mellifera) has bacteriostatic action against microorganism. However, pharmacological consistency and quantifiable appraisal is essential before using honey as a precautionary measure for dental caries.