Antibacterial Effects of Different Concentrations of Root Extract versus 0.2% Chlorhexidine and Penicillin on and ().

AIMS AND OBJECTIVES

The aims of the present study were to determine and compare the effects of different concentrations of extract, 0.2% chlorhexidine (CHX), and penicillin on and .

MATERIALS AND METHODS

The laboratory study was done, for a period of 8 weeks. Minimum inhibitory concentration (MIC) in the test tube, minimum bactericidal concentration (MBC) in a plate culture medium, and growth inhibition zone diameter methods were used to compare the antibacterial effects of 0.2% CHX, penicillin, and different concentrations of root extract. The data were analyzed by SPSS version 24 using ANOVA and -test analysis.

RESULTS

The results showed root extract had antibacterial effect, but significant differences were in MIC and MBC against and with penicillin and 0.2% CHX mouthwash. In addition, the mean growth inhibition zones of all the concentrations of the plant extract were less than that of the positive control group ( = 0.001). However, the difference in the maximum growth inhibition zone from that with the negative control group was significant. In addition, the antibacterial effect of the extract increased with an increase in its concentration. The extract exerted a greater antibacterial effect on than on . The plant polyphenols content is 3.7% which is equivalent to 29.93 g/ml.

CONCLUSION

The root extract of exhibited antibacterial effects on and , but this effect was less than those of CHX mouthwash and penicillin. The antibacterial effect increased with an increase in the concentration of the extract.