تعیین حداقل غلظت مهاری (MIC) دو نوع عصاره گیاهی بر استرپتوکوک‌های عامل پوسیدگی دندان

Background and Aims: Tooth decay has high prevalence in the world. The use of plant material for the prevention and treatment of this disease for various reasons is considered, due to the increasing resistance of bacteria to antibiotics, the high cost and adverse effects of some chemicals used in dentistry. This study was aimed to determine the antimicrobial effect of alcoholic extract of Pepper (Capsicum annuum) and eggplant skin and cap on the cariogenic streptococci. Materials and Methods: In this study, the antimicrobial activity of ethanol extract of Capsicum annuum and eggplant skin and cap on the cariogenic streptococci, including Streptococcus mutans, Streptococcus sobrinus, and Streptococcus sanguis by microtitre plate method for MIC (Minimum Inhibitor Concentration) was performed. Data were analyzed by one-way analysis of variance using Prism 5 Graph Pad software. Results: MIC for the Capsicum annuum and eggplant skin for Streptococcus mutans was 250 mg/ml (SD=0.052), and for the Streptococcus sobrinus and Streptococcus sanguis was 125 mg/ml (SD=0.027). The MIC for the cap eggplant for Streptococcus mutans and Streptococcus sobrinus was 500 mg/ml (SD=0) and for S. sanguis was getting 125 mg/ml (SD=0.159). Conclusion: This study showed that the herbal extracts of Capsicum annuum and eggplant skin and cap had beneficially antimicrobial effects on all three strains of cariogenic streptococci.