Compounds from Olea europaea and Pistacia lentiscus inhibit oral microbial growth
| Autor: | Annette Wittmer, Ali Al-Ahmad, J. P. Tchorz, Manuel Cecere, Aikaterini Argyropoulou, Elmar Hellwig, Lamprini Karygianni, Alexios-Leandros Skaltsounis |
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| Přispěvatelé: | University of Zurich, Karygianni, Lamprini |
| Rok vydání: | 2019 |
| Předmět: |
Oral microorganisms
610 Medicine & health Microbial Sensitivity Tests Dental Caries Natural compounds Streptococcus sobrinus Microbiology 03 medical and health sciences chemistry.chemical_compound Minimum inhibitory concentration 0302 clinical medicine Anti-Infective Agents Maslinic acid Olea Candida albicans 10066 Clinic of Conservative and Preventive Dentistry Humans Olea europaea Oleanolic acid Minimum inhibitory concentration (MIC) Mouth Minimum bactericidal concentration Bacteria biology Plant Extracts 2707 Complementary and Alternative Medicine lcsh:Other systems of medicine General Medicine lcsh:RZ201-999 biology.organism_classification Streptococcus mutans 030205 complementary & alternative medicine stomatognathic diseases Complementary and alternative medicine chemistry 030220 oncology & carcinogenesis Pistacia Minimum bactericidal concentration (MBC) Hydroxytyrosol Fusobacterium nucleatum Research Article Pistacia lentiscus |
| Zdroj: | BMC Complementary and Alternative Medicine, Vol 19, Iss 1, Pp 1-10 (2019) BMC Complementary and Alternative Medicine |
| DOI: | 10.5167/uzh-181795 |
| Popis: | Background In view of the increasing antibiotic resistance, the introduction of natural anti-infective agents has brought a new era in the treatment of bacterially derived oral diseases. Methods The aim of this study was to investigate the antimicrobial potential of five natural constituents of Olea europaea (oleuropein, maslinic acid, hydroxytyrosol, oleocanthal, oleacein) and three compounds of Pistacia lentiscus (24Z-isomasticadienolic acid, oleanolic acid, oleanonic aldehyde) against ten representative oral bacterial species and a Candida albicans strain. After the isolation and quality control of natural compounds, the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) assay were performed. Results Among all O. europaea-derived constituents, maslinic acid was the most active (MIC = 4.9–312 μg mL− 1, MBC = 9.8–25 μg mL− 1) one against oral streptococci and anaerobic pathogenic bacteria (Porphyromonas gingivalis, Fusobacterium nucleatum, Parvimonas micra), while oleuropein, hydroxytyrosol, oleocanthal and oleacein showed milder, yet significant effects against P. gingivalis and F. nucleatum. Among all P. lentiscus compounds, oleanolic acid was the most effective one against almost all microorganisms with MIC values ranging from 9.8 μg mL− 1 (P. gingivalis) to 625 μg mL− 1 (F. nucleatum, P. micra). In the presence of 24Z-isomasticadienolic acid, a mean inhibitory concentration range of 2.4 μg mL− 1 to 625 μg mL− 1 was observed for strict anaerobia. The MIC value for 24Z-isomasticadienolic acid was estimated between 39 μg mL− 1 (Streptococcus sobrinus, Streptococcus oralis) and 78 μg mL− 1 (Streptococcus mutans). All tested compounds showed no effects against Prevotella intermedia. Conclusions Overall, maslinic acid and oleanolic acid exerted the most significant inhibitory activity against the tested oral pathogens, especially streptococci and anaerobic oral microorganisms. |
| Databáze: | OpenAIRE |
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