Chavan Sangeeta Devanand, Shetty Nagesh Lakshminarayan, Kanuri Muralikrishna
Department of Community Dentistry, SMBT Dental College and Hospital, Maharashtra, India.
Oral Health Prev Dent. 2010;8(4):369-74.
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.
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.
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).
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.
本研究旨在评估并比较大蒜提取物与洗必泰及阴性对照漱口水对变形链球菌的抗菌效果。
本研究分两个阶段进行。在第一阶段，采用杯碟法测定不同浓度大蒜提取物对变形链球菌的抑菌圈。出现抑菌圈的最低浓度进一步用于配制漱口水，该漱口水用于第二阶段。此阶段纳入45名牙科学生，评估其基线唾液变形链球菌水平。他们被随机分为三组：“1”组代表使用大蒜提取物漱口水的学生（大蒜提取物+水+山梨醇+留兰香油），“2”组代表使用洗必泰（0.2%）漱口水的学生，“3”组代表使用阴性对照（水+山梨醇+留兰香油）的学生。所有受试者均被建议在每餐饭后每天使用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计数，并通过进行适当的统计检验对数据进行分析和比较。
第一阶段：3%浓度是观察到抑菌圈的最低浓度。第二阶段：发现所有三组治疗后变形链球菌计数均有降低。大蒜提取物组观察到的平均差异为5.23×10⁵CFU/ml，洗必泰组为2.63×10⁵CFU/ml，阴性对照组为1.18×10⁵CFU/ml。三组之间的差异具有统计学意义（P<0.05），阴性对照组与大蒜组之间的差异高度显著（P<0.001）。
大蒜提取物在体外和体内试验中均对变形链球菌有效。由于变形链球菌是龋齿发展的主要病因微生物之一（Loesche，1986），且在本研究中大蒜提取物已显示对变形链球菌有效，大蒜提取物漱口水可能作为预防龋齿的有效疗法。
