Formulation and assessment of biological properties of garcinia indica fruit extract mouthrinse as an adjunct to oral hygiene regimen: an in vitro analysis.

Autor:	Macherla S; Manipal Academy of Higher Education, Manipal College of Dental Sciences, Department of Periodontology, Manipal, Karnataka, India., Varghese J; Manipal Academy of Higher Education, Manipal College of Dental Sciences, Department of Periodontology, Manipal, Karnataka, India., Nayak UY; Manipal Academy of Higher Education, Manipal College of Pharmaceutical Sciences, Department of Pharmaceutics, Manipal, Karnataka, India., Velagacherla V; Manipal Academy of Higher Education, Manipal College of Pharmaceutical Sciences, Department of Pharmaceutics, Manipal, Karnataka, India., Lobo R; Manipal Academy of Higher Education, Manipal College of Pharmaceutical Sciences, Department of Pharmacognosy, Manipal, Karnataka, India., U V; Sri Dharmasthala Manjunatheshwara Centre for Research in Ayurveda & Allied sciences, Department of Biotechnology and Microbiology, Kuthpady, Udupi, Karnataka, India., Kamath V; Goa Dental College and Hospital, Department of Public Health Dentistry, Bambolim, Goa, India.
Jazyk:	angličtina
Zdroj:	Journal of applied oral science : revista FOB [J Appl Oral Sci] 2024 Jun 10; Vol. 32, pp. e20230291. Date of Electronic Publication: 2024 Jun 10 (Print Publication: 2024).
DOI:	10.1590/1678-7757-2023-0291
Abstrakt:	The prevalence of gingivitis is substantial within the general population, necessitating rigorous oral hygiene maintenance. Objective: This study assessed a Garcinia indica (GI) fruit extract-based mouthrinse, comparing it to a 0.1% turmeric mouthrinse and a 0.2% Chlorhexidine (CHX) mouthrinse. The evaluation encompassed substantivity, staining potential, antimicrobial efficacy and cytocompatibility. Methodology: The study employed 182 tooth sections. For antimicrobial analysis, 64 extracted human teeth coated with a polymicrobial biofilm were divided into four groups, each receiving an experimental mouthrinse or serving as a control group with distilled water. Microbial reduction was assessed through colony forming units (CFU). Substantivity was evaluated on 54 human tooth sections using a UV spectrophotometer, while staining potential was examined on 64 tooth sections. Cytocompatibility was tested using colorimetric assay to determine non-toxic levels of 0.2% GI fruit extract, 0.1% Turmeric, and 0.2% CHX. Results: Data were analysed with one-way ANOVA (α=0.05). Cell viability was highly significant (p<0.001) in the 0.2% GI group (64.1±0.29) compared to 0.1% Turmeric (40.2±0.34) and 0.2% CHX (10.95±1.40). For antimicrobial activity, both 0.2% GI (20.18±4.81) and 0.2% CHX (28.22±5.41) exhibited no significant difference (P>0.05) at end of 12 hours. However, 0.1% Turmeric showed minimal CFU reduction (P<0.001). Substantivity results at 360 minutes indicated statistically significant higher mean release rate in 0.1%Turmeric (12.47±5.84 ) when compared to 0.2% GI (5.02±3.04) and 0.2% CHX (4.13±2.25) (p<0.001). The overall discoloration changes (∆E) were more prominent in the 0.2% CHX group (18.65±8.3) compared to 0.2% GI (7.61±2.4) and 0.1% Turmeric (7.32±4.9) (P<0.001). Conclusion: This study supports 0.2% GI and 0.1% Turmeric mouth rinses as potential natural alternatives to chemical mouth rinses. These findings highlight viability of these natural supplements in oral healthcare.
Databáze:	MEDLINE
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