In Vitro Synergistic Antibacterial Effects of Extract and Honey Derived from Nigella Sativa on Streptococcus Mutans
Antibacterial Effects of Extract and Honey Derived from Nigella Sativa on Streptococcus Mutans
DOI:
https://doi.org/10.31661/gmj.v13iSP1.3567Keywords:
Nigella Sativa; Streptococcus Mutans; Honey; ThymoquinoneAbstract
Background: Streptococcus mutans. Materials and Methods: In this in vitro study, the minimum inhibitory concentrations (MICs) of extract and honey derived from N.sativa were determined. The antibacterial activity of 1%, 2%, 3%, 4% and 5% extract and honey derived from N. Sativa was then evaluated against S. mutans by the agar disc diffusion method. Data were analyzed by ANOVA followed by pairwise comparisons by the Tukey’s test and paired sample t-test. Results: N. sativa extract showed inhibitory effects on S. mutans. The MIC was 250 mg/mL for 1% and 2% concentrations and 125 mg/mL for 3%, 4%, and 5% concentrations of the mixture against S. mutans. However, N. sativa honey did not have any antibacterial activity against S. mutans. Combination of N. sativa extract and honey had a significant inhibitory effect on S. mutans. Amount of 1000 mg/mL concentration of 5% honey and N. sativa caused the largest growth inhibition zone (13 mm) with no significant difference with 0.2% chlorhexidine as control (12 mm) (P=0.74). Conclusion: N. sativa honey alone had no effect on inhibiting the growth of S. mutan.The combination of N. sativa and honey had an inhibitory effect on the growth of S. mutans. By increasing the concentration of N. sativa the growth inhibition of S. mutans increased.
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