ANTIMICROBIAL ACTIVITY AND CYTOTOXIC EFFECT OF MOUTHWASH PREPARED USING ROSE AND GINGER HERBAL FORMULATION

Introduction: This study aimed to assess the anti-inflammatory effects of mouthwash with ginger(Zingiber officinale) and rose (Rosa damascena). Methods: Rose and ginger extraction was performed using cold water and hot water. The concentration gradient of extracts was prepared using egg albumin and phosphate-buffered saline. The extract was incubated in a water bath at 37 degrees C for 15 min and was heated at 70 degrees C for 5 min. One non-steroidal anti-inflammatory drug and one steroid were used as reference drugs. The percentage inhibition of protein denaturation was calculated. Materials and Methods: The cytotoxicity and antimicrobial effect of mouthwash reinforced with ginger and Rose extract was assessed using Brine shrimp assay. 12 well ELISA plates were taken and to each plate 6-8 ml of saltwater was added; followed by adding 10 nauplii to each well ginger and Rose formulated mouthwash. Results: The maximum zone of inhibition was observed in C.albicans and S.mutans at 100ul which displace the sensitive nature of the oral pathogens to the prepared rose and ginger mediated mouthwash.In brine shrimp lethality, higher concentrations (80 mu l) shows 90% of live nauplii. This clearly indicates the bio-compatibility of rose and ginger mediated mouthwash. Conclusion: The presence of toxic chemicals in mouthwashes tend to irritate the mucosa of the oral cavity in the long run. Substituting these with naturally obtained extract can reduce toxic level.