Yonca Kökü Ekstresi ve Klorheksidinin Diş Çürüğünün Başlıca Nedeni Olan Streptococcus mutans Üzerindeki Etkilerinin Karşılaştırılması

Abstract

Diş çürümesi, en yaygın bulaşıcı hastalıklardan biridir ve ağız gargaraları bununla mücadelede önemli bir rol oynar. Kimyasal ağız gargaralarının olumsuz etkileri ve bitkisel alternatiflerin artan popülaritesi göz önüne alındığında, bu çalışma, diş çürümesinden sorumlu ana bakteri olan Streptococcus mutans üzerinde Yonca kök ekstraktının etkisini araştırmayı amaçlamaktadır. Çalışmanın bulguları, standart bir kimyasal ağız gargarası olan klorheksidin ile karşılaştırılmıştır. Yonca kökleri işlenmiş ve maserasyon tekniği kullanılarak ekstresi elde edilmiştir. Ekstraktın S. mutans adı verilen bakteride çoğalması üzerindeki etkisi, Disk Difüzyon ve Kuyu Difüzyon yöntemi ile değerlendirilmiş; klorheksidin karşılaştırma standardı olarak kullanılmıştır. Çalışmayla ayrıca yonca ekstraktının Minimum İnhibisyon Konsantrasyonu (MIC) ve Minimum Bakterisidal Konsantrasyonu (MBC) belirlenmiştir. Yonca ekstraktı, doza bağlı antimikrobiyal aktivite göstermiş; disk difüzyonda ≥62.5 mg/mL ve kuyu difüzyonda ≥31.25 mg/mL konsantrasyonlarında inhibisyon zonları oluşmuştur. İnhibisyon zonları, daha yüksek konsantrasyonlarda 24 saatten 48 saate önemli ölçüde artmış; (p < 0.05). 250 mg/mL’dan büyük konsantrasyonlarda, yonca, klorheksidinden daha büyük zonlar üretmiş (p < 0.05), 125 mg/mL'de ise benzer etkiler göstermiştir. 31.2 mg/mL ve MBC 62.5 mg/mL olarak belirlenen MIC değeri bakteriyostatik ve bakterisidal etkileri göstermiştir. Yonca kök ekstraktı, S. mutans'a karşı klorheksidin ile yüksek konsantrasyonlarda benzer şekilde önemli antimikrobiyal aktivite göstermiştir. Bu sonuçlar, minimum yan etkiyle diş çürükleriyle mücadele etmek için etkili, düşük maliyetli bir ağız gargarası oluşturmak için umut vadeden bir temel oluşturmuştur. Ekstraktın diş çürümesi üzerindeki etkisini tam olarak anlamak için daha fazla klinik çalışma gereklidir.

Keywords

• Mikrobiyoloji
• diş çürüğü
• antibakteriyel
• ağız patojenleri
• bitkisel tıp

Comparing the Effects of Alfalfa Root Extract and Chlorhexidine on Streptococcus mutans, Primary Contributor to Tooth Decay

Abstract

Tooth decay is one of the most prevalent infectious diseases and mouthwashes play a crucial role in combating it. Given the adverse effects of chemical mouthwashes and the growing popularity of herbal alternatives, this study aims to investigate the impact of alfalfa root extract on Streptococcus mutans, the primary bacteria responsible for tooth decay. The study’s findings were compared with those of chlorhexidine, a standard chemical mouthwash. Alfalfa roots were processed and extracted using the maceration technique. The extract's effect on S. mutans proliferation was assessed through Disk Diffusion and Well Diffusion assays, with chlorhexidine as a standard for comparison. The study also determined the alfalfa extract’s Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Alfalfa extract showed dose-dependent antimicrobial activity, with inhibition zones at ≥62.5 mg/mL in disk diffusion and ≥31.25 mg/mL in well diffusion. Inhibition zones increased significantly from 24 to 48 hours at higher concentrations (p < 0.05). At ≥250 mg/mL, alfalfa produced larger zones than chlorhexidine (p < 0.05), with comparable effects at 125 mg/mL. The MIC was 31.2 mg/mL and MBC was 62.5 mg/mL indicating bacteriostatic and bactericidal effects. Alfalfa root extract shows significant antimicrobial activity against S. mutans, comparable to chlorhexidine at higher concentrations. It is a promising foundation for creating an effective, low-cost mouthwash to combat dental caries with minimal side effects. Further clinical studies are needed to fully understand the extract's impact on tooth decay.

Keywords

• Microbiology
• dental caries
• anti-bacterial
• oral pathogens
• herbal medicine

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