In vitro study of natural plant products against oral bacteria

Objective:To analyze the effect of selected plant product against several bacterial which commonly causes oral infection.It was hope that in future,this product will become the remedy for treatment of oral infection and with the hope that it can substitute antibiotics.Methods:A total of 5 species of oral bacteria from American Type Culture Collection(ATCC) were employed in this study(S.mutans,S.aureus,P.aeruginosa,S.sobrinus and L.salivarius ).Three types of natural plants crude extracts were used(garlic,curry leaves and cloves).Bactericidal and bacteriostatic effects of these herbs were tested.Results:It was shown garlic had antibacterial effects on all bacteria.The Minimal Inhibitory Concentration(MIC in g/mL) of garlic towards S. aureus,P.aeruginosa,S.mutans,S.sobrinus and L.salivarius were 0.3,1.8,1.2,0.5 and 1.8,respectively. There was significant difference among the MIC of garlic on tested bacteria.It was more potent toward S.aureus. The curry leaf solution on the other hand,did not show any zone of inhibition in all bacteria plates but adversely showed enhanced growth of those bacteria.Clove had shown its antibacterial effects on 5.aureus and P.aeruginosa.The clove was more potent toward S.aureus with the MIC of 0.45 g/mL.P.aeruginosa was more sensitive to clove compared to garlic.For 5.aureus,it was more sensitive to garlic compared to clove. Conclusion:The antibacterial activity of garlic and clove crude extracts shown in our study further confirm these natural plants’potential usage in therapeutic use for oral diseases or infections.This could be the platform for the interested party to do research and development on it and to produce oral health products which are more affordable for lower economic income groups and with fewer side effects as seen in synthetic drug.