Effect of Vinegars on Aggregatibacter actinomycetemcomitans and Prevotella İntermedia In vitro

Öz

Objective: The aim of this study was to evaluate the antibacterial effects of apple and grape vinegars against two of the periodontal pathogens that is Aggregatibacter actinomycetemcomitans and Prevotella intermedia. Methods: The antibacterial activity of apple and grape vinegars on anaerobic oral pathogens was determined by agar disc diffusion method. CHX gluconate was used as a positive control. Bacterial plantings were repeated three times in the same microorganisms for vinegar and CHX gluconate. The differences between the average results were determined by variance analysis (ANOVA) and the mean values were compared with the Tukey test. Results: In the P. intermedia both apples (2 cm) and grape vinegar (1.9 cm) showed higher antibacterial activity than CHX gluconate (1.6 cm). In A. actinomycetemcomitans, 2% CHX gluconate showed higher antibacterial activity, but its antibacterial activity was reduced compared to of 1% CHX gluconate. Conclusion: Apple and grape vinegars can be used as an alternative to chlorhexidine for antibacterial effect to A. actinomycetemcomitans and P. intermedia.

Anahtar Kelimeler

• Antibacterial activity
• oral pathogens
• Prevotella intermedia
• Aggregatibacter actinomycescomitans
• apple and grape vinegar

Sirkelerin In vitro Ortamda Aggregatibacter actinomycetemcomitans ve Prevotella İntermedia Üzerine Etkisi

Öz

Amaç: Bu çalışmanın amacı, elma ve üzüm sirkelerinin, iki periodontal patojen olan Aggregatibacter actinomycetemcomitans ve Prevotella intermedia'ya karşı antibakteriyel etkilerini değerlendirmektir. Yöntem: Elma ve üzüm sirkelerinin anaerobik oral patojenler üzerindeki antibakteriyel aktivitesi agar disk difüzyon yöntemi ile belirlendi. Pozitif kontrol olarak CHX glukonat kullanıldı. Bakteri dikimleri sirke ve CHX glukonat için aynı mikroorganizmalarda üç kez tekrarlandı. Ortalama sonuçlar arasındaki farklar varyans analizi (ANOVA) ile belirlenmiş ve ortalama değerler Tukey testi ile karşılaştırıldı. Bulgular: P. intermedia'da hem elma (2 cm) hem de üzüm sirkesi (1,9 cm), CHX glukonattan (1,6 cm) daha yüksek antibakteriyel aktivite gösterdi. A.actinomycetemcomitans'ta, %2 CHX glukonat daha yüksek antibakteriyel aktivite gösterdi, ancak antibakteriyel aktivitesi %1 CHX glukonata kıyasla azaldı. Sonuç: Elma ve üzüm sirkeleri, A. actinomycetemcomitans ve P. intermedia'ya antibakteriyel etki için klorheksidine alternatif olarak kullanılabilir.

Anahtar Kelimeler

• Antibakteriyel aktivite
• oral patojenler
• Prevotella intermedia
• Aggregatibacter actinomycescomitans
• elma ve üzüm sirkesi

Kaynakça

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