Antibacterial effectiveness of probiotic-based experimental mouthwash against cariogenic pathogen: An in vitro study

Hanaa Elgamily; Osama Mosallam; Hoda El-Sayed; Rania Mosallam

doi:10.4103/ejd.ejd_253_17

European Journal of Dentistry, Table of Contents

CC BY-NC-ND 4.0 · Eur J Dent 2018; 12(01): 007-014
DOI: 10.4103/ejd.ejd_253_17

Original Article

Dental Investigation Society

Antibacterial effectiveness of probiotic-based experimental mouthwash against cariogenic pathogen: An in vitro study

Authors

Hanaa Elgamily

¹Restorative and Dental Materials Research Department, Division of Oral and Dental Research, National Research Centre, Giza, Egypt
Osama Mosallam

¹Restorative and Dental Materials Research Department, Division of Oral and Dental Research, National Research Centre, Giza, Egypt
Hoda El-Sayed

²Dairy Science Department, Division of Food Industries and Nutrition, National Research Centre, Giza, Egypt
Rania Mosallam

³Department of Conservative Dentistry, Faculty of Oral and Dental Medicine, Cairo University, Giza, Egypt

Abstract

ABSTRACT

Objectives The aim of this study is to assess the antibacterial effectiveness of probiotic-experimental-based mouthwash (MW) against Streptococcus mutans in vitro. Materials and Methods Antimicrobial screening of two active additives (probiotic-zamzam) was tested against S. mutans using disc diffusion method. A total of three MWs ; (1) an experimental MW base formula, (2) an experimental MW base formula with the two active additives, and (3) commercial MW (hexitol), were evaluated against S. mutans by well diffusion method after 24 h and 72 h storage period. The survival profile of probiotic strain in the experimental MW was determined using colony counting method as well as the pH changes at three intervals. Statistical analysis was performed using one-way ANOVA and t-test to compare the inhibition zone diameter. Results: For active additives, probiotic strain exhibited higher mean inhibition zones values than zamzam water against S. mutans. Regarding the inhibition zones for the three tested MWs, the experimental MW showed significant increase in the inhibition zone after 72 h, while there was insignificant change with commercial MW. For probiotic count in MW, there was insignificant change in bacterial count after 24 h, and significant decrease after 15 days, followed by insignificant change after 30 days. For the pH values of the experimental MW, a statistically insignificant change was found after 24 h, significant decrease after 15 days and insignificant change after 30 days. Conclusions The probiotic-zamzam experimental MW was effective in reducing S. mutans. Zamzam water could be considered as prebiotic ingredient. Therefore, the probiotic-zamzam MW has a potential therapeutic value.

Key words:

Lactobacillus rhamnosus - mouthwash - prebiotics - probiotics - Streptococcus mutans - zamzam

Full Text

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