生姜、苹果醋对……的抗菌效果评估
Evaluation of Antimicrobial Effect of Ginger, Apple Cider Vinegar against , .
作者信息
Malik Sakshi, Mulla Mushir, Saheb Safeena A K, Abdulaziz Alessa Noura, Chougule Vaibhav T, Mulla Munaz, Patri Gaurav
机构信息
Department of Pediatric and Preventive Dentistry, Daswani Dental College and Research Centre, Kota, Rajasthan, India.
Department of Oral and Dental Health, College of Applied Health Sciences in Arrass, Qassim University, Saudi Arabia.
出版信息
J Pharm Bioallied Sci. 2024 Jul;16(Suppl 3):S2091-S2093. doi: 10.4103/jpbs.jpbs_59_24. Epub 2024 Jun 7.
INTRODUCTION
Oral infections are most frequently caused by three oral microorganisms: .
OBJECTIVES
To evaluate antimicrobial potential of 10% ginger extract (GE) and apple vinegar against , , and .
MATERIALS AND METHOD
The GE and apple cider vinegar (ACV) were tested for microbiological evaluation to identify the inhibitory zone using the agar disk diffusion test against , , and .
RESULT
The 10% ethanolic GE and ACV showed a maximum zone of inhibition zone against , , and . The intragroup comparison was insignificant.
CONCLUSION
Apple vinegar and 10% ethanolic GE were shown to have good antimicrobial properties against all three tested pathogens.
引言
口腔感染最常由三种口腔微生物引起： 。
目的
评估10%生姜提取物（GE）和苹果醋对 、 、 和 的抗菌潜力。
材料与方法
使用琼脂平板扩散法，对GE和苹果醋进行微生物学评估，以确定对 、 、 和 的抑菌圈。
结果
10%乙醇提取物GE和苹果醋对 、 、 和 显示出最大抑菌圈。组内比较无显著差异。
结论
苹果醋和10%乙醇提取物GE对所有三种测试病原体均显示出良好的抗菌性能。
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