评估生姜和苹果醋对转氨酶链球菌、粪肠球菌和白色念珠菌的抗菌效果

IF 0.8 Q3 Pharmacology, Toxicology and Pharmaceutics

Journal of Pharmacy and Bioallied Sciences Pub Date : 2024-06-07 DOI:10.4103/jpbs.jpbs_59_24

Sakshi Malik, M. Mulla, S. Saheb, Noura Abdulaziz Alessa, Vaibhav T Chougule, Munaz Mulla, Gaurav Patri

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引用次数: 0

摘要

摘要口腔感染最常由三种口腔微生物引起：变异链球菌（S. mutans）、粪肠球菌（E. faecalis）和白色念珠菌（C. albicans）。评估 10%生姜提取物（GE）和苹果醋对肠杆菌、粪肠球菌和白色念珠菌的抗菌潜力。使用琼脂盘扩散试验对生姜提取物和苹果醋（ACV）进行微生物学评估，以确定其对突变菌、白喉杆菌和粪肠球菌的抑制区。 10% 的乙醇 GE 和 ACV 对变异杆菌、粪大肠杆菌和白喉杆菌的抑制区最大。组内比较结果不显著。结果表明，苹果醋和 10%乙醇汽油精对所有三种测试病原体都具有良好的抗菌特性。

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Evaluation of Antimicrobial Effect of Ginger, Apple Cider Vinegar against Streptococcus Mutans, Enterococcus Faecalis and Candida Albicans

ABSTRACT Oral infections are most frequently caused by three oral microorganisms: Streptococcus mutans (S. mutans), Enterococcus faecalis (E. faecalis), and Candida albicans (C. albicans). To evaluate antimicrobial potential of 10% ginger extract (GE) and apple vinegar against S. Mutans, E. faecalis, and C. albicans. The GE and apple cider vinegar (ACV) were tested for microbiological evaluation to identify the inhibitory zone using the agar disk diffusion test against S. mutans, C. albicans, and E. faecalis. The 10% ethanolic GE and ACV showed a maximum zone of inhibition zone against S. mutans, E. Faecalis, and C. albicans. The intragroup comparison was insignificant. Apple vinegar and 10% ethanolic GE were shown to have good antimicrobial properties against all three tested pathogens.

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来源期刊

Journal of Pharmacy and Bioallied Sciences PHARMACOLOGY & PHARMACY-

CiteScore

1.50

自引率

0.00%

发文量

275

审稿时长

34 weeks

期刊介绍： Journal of Pharmacy And Bioallied Sciences is a Quarterly multidisciplinary open access biomedical journal. Journal of Pharmacy And Bioallied Sciences is an international medium of interaction between scientist, academicians and industrial personnel’s.JPBS is now offial publication of OPUBS.