Wiwattanarattanabut Kornsit, Choonharuangdej Suwan, Srithavaj Theerathavaj
Department of Dental Division, Royal Thai Army Medical Department, Phramongkutklao Hospital, Bangkok, Thailand.
Assistant Professor, Department of Oral Microbiology, Faculty of Dentistry, Mahidol University, Bangkok, Thailand.
J Clin Diagn Res. 2017 Sep;11(9):DC30-DC35. doi: 10.7860/JCDR/2017/28327.10668. Epub 2017 Sep 1.
Cariogenic bacteria including mutans streptococci and lactobacilli are partly but significantly involved in dental caries development. An effective prevention strategy against dental caries is to decrease the accumulation of this microbiota either in planktonic or in biofilm form.
To examine the antimicrobial and anti-plaque effects of some culinary herbs (spices), so the herbs are plausibly used as alternative and effective herbal plaque control supplements to promote good oral health.
Essential oils extracted from sweet basil , cinnamon bark , sweet fennel , kaffir lime , black pepper , peppermint , and spearmint were primarily examined for their antimicrobial activities against the cariogenic bacteria KPSK2 and using the agar disk diffusion and broth microdilution methods, respectively. These essential oils were then analysed for anti-plaque effects (retardation of biofilm formation and reduction of the in vitro established biofilm). This experimental study was performed at the Department of Oral Microbiology, Faculty of Dentistry, Mahidol University during June 2015 till August 2016.
All selected essential oils showed different degrees of antimicrobial activity against the planktonic form of both cariogenic bacteria. Cinnamon bark essential oil expressed the strongest inhibitory effect against {MIC of 0.08% (v/v)} and {MIC of 0.16% (v/v)}, whereas the weakest effect was found in kaffir lime essential oil {MIC values of 2.5% and 5.0% (v/v) for and , respectively}. Up to 80% of biofilm was retarded to form on the substratum primed with these spice essential oils, especially cinnamon oil. The preventive effect of these oils was in dose- and exposure time-dependent manners. For reductive effect against the 24-hour pre-established biofilm, at least 50% of the biofilm mass was reduced when the biofilm was treated with each essential oil at the MIC for an hour. The reductive effect against the in vitro established biofilm of these culinary herb essential oils only depended on the exposure time.
Cinnamon and sweet basil essential oils with impressive in vitro anti-cariogenic bacteria and anti-plaque effects may be proposed as alternative and effective supplements to promote oral health status.
致龋菌，包括变形链球菌和乳酸菌，在龋齿发展过程中起到了一定但显著的作用。预防龋齿的一种有效策略是减少这种微生物群以浮游或生物膜形式的积聚。
研究一些烹饪用香草（香料）的抗菌和抗牙菌斑作用，以便这些香草有可能被用作替代且有效的草药牙菌斑控制补充剂，以促进良好的口腔健康。
从甜罗勒、肉桂皮、甜茴香、青柠叶、黑胡椒、薄荷和留兰香中提取的精油，分别使用琼脂扩散法和肉汤微量稀释法，主要检测它们对致龋菌KPSK2的抗菌活性。然后分析这些精油的抗牙菌斑作用（延缓生物膜形成以及减少体外形成的生物膜）。这项实验研究于2015年6月至2016年8月在玛希隆大学牙科学院口腔微生物学系进行。
所有选定的精油对两种致龋菌的浮游形式均表现出不同程度的抗菌活性。肉桂皮精油对变形链球菌（最低抑菌浓度为0.08%（v/v））和远缘链球菌（最低抑菌浓度为0.16%（v/v））表现出最强的抑制作用，而青柠叶精油的作用最弱（对变形链球菌和远缘链球菌的最低抑菌浓度值分别为2.5%和5.0%（v/v））。在用这些香料精油预处理的基质上，高达80%的变形链球菌生物膜形成受到抑制，尤其是肉桂精油。这些精油的预防作用呈剂量和暴露时间依赖性。对于对预先形成24小时的变形链球菌生物膜的还原作用，当生物膜用每种精油在最低抑菌浓度下处理1小时时，至少50%的生物膜质量被减少。这些烹饪用香草精油对体外形成的变形链球菌生物膜的还原作用仅取决于暴露时间。
肉桂和甜罗勒精油在体外具有令人印象深刻的抗致龋菌和抗牙菌斑作用，可被提议作为促进口腔健康状况的替代且有效的补充剂。
