AYU (An International Quarterly Journal of Research in Ayurveda)

PHARMACOLOGICAL STUDY
Year
: 2018  |  Volume : 39  |  Issue : 3  |  Page : 165--168

Antibacterial activity of garlic extract on cariogenic bacteria: An in vitro study


Minal Madhukar Kshirsagar1, Arun Suresh Dodamani2, Gundbakhta Nagappa Karibasappa3, Prashanth K Vishwakarma2, Jagdishchandra Bheemasain Vathar1, Kapil Ramesh Sonawane4, Harish Chaitram Jadhav2, Vrushali Ramdas Khobragade2 
1 Department of Public Health Dentistry, Government Dental College, Aurangabad, Maharashtra, India
2 Department of Public Health Dentistry, ACPM Dental College, Dhule, Maharashtra, India
3 Department of Public Health Dentistry, Dr. D. Y. Patil Dental College, Pune, Maharashtra, India
4 Department of Public Health Dentistry, Sinhgadh Dental College, Pune, Maharashtra, India

Correspondence Address:
Dr. Minal Madhukar Kshirsagar
Department of Public Health Dentistry, Government Dental College, Aurangabad - 431 001, Maharashtra
India

Background: Garlic (Allium Sativum) is ubiquitous, small and commonly used spice for processing food. There are many types of garlic and differ in shape, size, color, taste, number of cloves per bulb and storability. Objectives: To determine and compare the antibacterial activity of soft neck and hard neck species of garlic against cariogenic bacteria (Streptococcus mutans and Lactobacillus acidophilus). Materials and Methods: The well diffusion method was used to evaluate the antibacterial activity of garlic against Streptococcus mutans and Lactobacillus acidophilus. After incubation in an appropriate culture medium, diameter of zone of inhibition was measured to assess the antibacterial efficacy of garlic extract. Chlorhexidine mouthwash (ICPA HEALTH PRODUCTS LTD.) was kept as control group. Results were statistically analyzed using Kruskal Wallis test and independent 't' test. Thus, zone of inhibition (in mm) was analyzed using mean of all the readings obtained and the level of significance at <0.05 was considered statistically significant at 5% of level of significance. Results: Maximum zone of inhibition was found with hard neck garlic extract (24mm) followed by soft neck garlic extract (18mm) and Chlorhexidine (17mm) against Streptococcus mutans and Lactobacillus acidophilus. Conclusion: Action of garlic against Streptococcus mutans and Lactobacillus acidophilus raises the possibility that it can be used for dental caries and other oral infections possibly.


How to cite this article:
Kshirsagar MM, Dodamani AS, Karibasappa GN, Vishwakarma PK, Vathar JB, Sonawane KR, Jadhav HC, Khobragade VR. Antibacterial activity of garlic extract on cariogenic bacteria: An in vitro study.AYU 2018;39:165-168


How to cite this URL:
Kshirsagar MM, Dodamani AS, Karibasappa GN, Vishwakarma PK, Vathar JB, Sonawane KR, Jadhav HC, Khobragade VR. Antibacterial activity of garlic extract on cariogenic bacteria: An in vitro study. AYU [serial online] 2018 [cited 2020 Aug 3 ];39:165-168
Available from: http://www.ayujournal.org/article.asp?issn=0974-8520;year=2018;volume=39;issue=3;spage=165;epage=168;aulast=Kshirsagar;type=0