Elgamily Hanaa, Mosallam Osama, El-Sayed Hoda, Mosallam Rania
Restorative and Dental Materials Research Department, Division of Oral and Dental Research, National Research Centre, Giza, Egypt.
Dairy Science Department, Division of Food Industries and Nutrition, National Research Centre, Giza, Egypt.
Eur J Dent. 2018 Jan-Mar;12(1):7-14. doi: 10.4103/ejd.ejd_253_17.
The aim of this study is to assess the antibacterial effectiveness of probiotic-experimental-based mouthwash (MW) against .
Antimicrobial screening of two active additives (probiotic-zamzam) was tested against using disc diffusion method. A total of three MWs; (1) an experimental MW base formula, (2) an experimental MW base formula with the two active additives, and (3) commercial MW (hexitol), were evaluated against by well diffusion method after 24 h and 72 h storage period. The survival profile of probiotic strain in the experimental MW was determined using colony counting method as well as the pH changes at three intervals. Statistical analysis was performed using one-way ANOVA and -test to compare the inhibition zone diameter.
For active additives, probiotic strain exhibited higher mean inhibition zones values than zamzam water against . Regarding the inhibition zones for the three tested MWs, the experimental MW showed significant increase in the inhibition zone after 72 h, while there was insignificant change with commercial MW. For probiotic count in MW, there was insignificant change in bacterial count after 24 h, and significant decrease after 15 days, followed by insignificant change after 30 days. For the pH values of the experimental MW, a statistically insignificant change was found after 24 h, significant decrease after 15 days and insignificant change after 30 days.
The probiotic-zamzam experimental MW was effective in reducing . Zamzam water could be considered as prebiotic ingredient. Therefore, the probiotic-zamzam MW has a potential therapeutic value.
本研究旨在评估基于益生菌实验的漱口水（MW）的抗菌效果。
采用纸片扩散法对两种活性添加剂（益生菌 - 扎姆扎姆水）进行抗菌筛选测试。总共三种漱口水；（1）实验性MW基础配方，（2）含有两种活性添加剂的实验性MW基础配方，以及（3）市售MW（己糖醇），在储存24小时和72小时后，通过打孔扩散法对[具体细菌名称缺失]进行评估。使用菌落计数法以及三个时间间隔的pH变化来确定实验性MW中益生菌菌株的存活情况。使用单因素方差分析和[具体统计检验名称缺失]检验进行统计分析，以比较抑菌圈直径。
对于活性添加剂，益生菌菌株对[具体细菌名称缺失]的平均抑菌圈值高于扎姆扎姆水。关于三种测试漱口水的抑菌圈，实验性MW在72小时后抑菌圈有显著增加，而市售MW变化不显著。对于MW中的益生菌计数，24小时后细菌计数变化不显著，15天后显著下降，30天后变化不显著。对于实验性MW的pH值，24小时后发现统计学上无显著变化，15天后显著下降，30天后无显著变化。
益生菌 - 扎姆扎姆实验性MW在减少[具体细菌名称缺失]方面有效。扎姆扎姆水可被视为益生元成分。因此，益生菌 - 扎姆扎姆MW具有潜在的治疗价值。
