Antibacterial effect of garlic (allium sativum) and green tea (camelia sinensis) extract on streptococcus mutans at 24 and 48 hours in buccal bacterial plaque Efecto antibacteriano del extracto de ajo (allium sativum) y te verde (camelia sinensis) sobre streptococcus mutans a las 24 y 48 horas en placa bacteriana bucal
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Abstract
Objective: To determine the inhibitory effectiveness of Garlic extract (Allium Sativum) and Green Tea (Camelia Sinensis) on Streptococcus Mutans at 24 and 48 hours. Material and methods: Quasi-experimental, prospective and longitudinal study. The sample consisted of Streptococcus Mutans strains isolated from the dental plaque of patients with prior consent and inoculated in 20 Petri dishes on Blood Agar with 60 replicates for each treatment and a positive and negative control for each plate. Garlic (Allium Sativum) and Green Tea (Camelia Sinensis) extracts were obtained by the maceration and evaporation method. The positive control was 0.12% chlorhexidine and the negative control was distilled water. The inhibitory effect was measured by the Kirby Bauer and McFarlad method. Inhibition halos were observed at 24 and 48 hours. Data analysis was performed with t and Tukey statistical tests. Results: The best inhibitory effect is recorded by Garlic extract (Allium Sativum) at 100% at 24 hours with an average of 15.67mm of inhibition halo compared to Green Tea (Camelia Sinensis) at 100%, which obtained an average of 14.18mm . Conclusions: The extract of both plants have inhibitory effect in vitro against strains of Streptococcus Mutans. Garlic extract (Allium Sativum) has a greater inhibitory effect in relation to Green Tea (Camelia Sinensis) both at 24 and 48 hours. The active principle of both extracts is reduced after 48 hours, therefore also an inhibitory effect.
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