EFFECT OF HOMEMADE DENTAL POWDER ON POPULATION OF STREPTOCOCCUS MUTANS IN VITRO
| Autor: | Shah Sajni Trupit, Simiyu N. Benjamin, Benjamin N. Simiyu, Ommega Internationals, Loice W Gathece, TK Mulli |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
education.field_of_study
Materials science biology Alum business.industry Population Chlorhexidine Dentistry biology.organism_classification Streptococcus mutans Agar plate stomatognathic diseases chemistry.chemical_compound stomatognathic system chemistry Distilled water medicine Dentifrice Food science Dental powder business education medicine.drug |
| Zdroj: | Journal of Dentistry and Oral Care. 2:1-7 |
| ISSN: | 2379-1705 |
| DOI: | 10.15436/2379-1705.16.1146 |
| Popis: | Background: Dental caries is a very common disease, and this study was conductedto identify the optimum concentration of a homemade dental powder that could be used to prevent dental caries. The formulation for this dental powder was inspired from an ancient Indian powder which is still being used in remote areas where modern dentifrices are not available. The dental powder is homemade, with its four main constituents being alum, turmeric, cloves and salt all ground into a fine powder . Objective: The aim of the study was to study the effect of a homemade dental powder on a population of Streptococcus mutans. Study design: This was arandomized controlled laboratory study. Setting: The study was carried out in the histopathology laboratory, School of Dental Sciences, University of Nairobi. Materials and methods: Streptococcus mutans were cultured and the disc diffusion technique employed, where the discs had various concentrations of the dental powder, alum, turmeric, cloves and salt, which was made by titrating with distilled water so as to form a spectrum of concentrations. The diameters of the clear zones on the agar plates were then measured to assess the effect of the dental powder on the bacterial population. Results: At a concentration of 5 g/100 ml, the alum and salt showed clear zones of 5 mm which is equivalent to that of the negative control. The clear zone of the dental powder, turmeric and cloves was greater than that of distilled water, but less than that of the 2% chlorhexidine (14.6 mm). At 7.5 g/100 ml and 10 g/100 ml, salt still had a clear zone of 5 mm, and the rest of the ingredients had clear zones of greater than 5 mm, but less than 14.6 mm. At 12.5 g/100 ml, all ingredients had clear zones of greater than 5mm, and those of the dental powder and cloves were greater than 14.6 mm, while at 15 g/100 ml, in addition to cloves and powder, salt also had a clear zone of greater than 14.6 mm. Conclusion: The dental powder, alum, turmeric, cloves and salt all showed antimicrobial activity against Streptococcus mutans. The dental powder showed highest activity, followed by cloves, salt, alum and turmeric. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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