Estudio comparativo in vitro del efecto antibacteriano del aceite esencial de jengibre con el hipoclorito de sodio sobre el enterococcus faecalis
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Date
2017
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Universidad Nacional de Trujillo
Abstract
OBJETIVO: El presente estudio experimental tiene como objetivo principal comparar el efecto antibacteriano in vitro de dos concentraciones de aceite esencial de jengibre (Zingiber officinale) con el hipoclorito de sodio sobre la cepa de Enterococcus faecalis. MÉTODO: Se realizó la prueba de susceptibilidad, utilizando el método de difusión en discos. Las cepas de Enterococcus faecalis fueron sembradas en medio de cultivo Mueller Hinton, se colocaron discos con dos concentraciones de aceite esencial de jengibre al 5% y 20% e hipoclorito de sodio al 5.25%. Se incubaron a 37°C en microanaerobiosis. La lectura se realizó después de 24 horas; se midió, con una regla milimetrada, el halo de inhibición en cada una de las concentraciones. Se empleó también el Método de dilución en tubos, ensayando concentraciones de 5% y 20% de aceite esencial de jengibre, y 5.25% de hipoclorito de sodio; a los cuales se les agregó el inóculo de Enterococcus faecalis. La incubación fue a 37°C por 24 horas en microanaerobiosis, de cada cultivos se sembró 0.1mL. en placas con Agar Mueller Hinton para determinar las Unidades Formadoras de Colonias (UFC). RESULTADOS: Al hacer la lectura, teniendo en cuenta la escala de Duraffourd, se observó que la cepa de Enterococcus faecalis presenta una sensibilidad límite al 5 % del aceite esencial de jengibre; y es sumamente sensible, tanto al 20% del aceite esencial de jengibre como al 5.25% del hipoclorito de sodio. Asimismo, se realizó el conteo obteniéndose que el promedio de UFC en el aceite esencial de jengibre al 5% fue 0.5, y al 20% fue 0.2, mostrando un efecto bactericida, al igual que el hipoclorito de sodio. CONCLUSIÓN: Tanto el aceite esencial de jengibre como el hipoclorito de sodio, presentan efecto antibacteriano “in vitro” sobre el crecimiento de la cepa de Enterococcus faecalis ATCC 29212.
OBJECTIVE: The present experimental study has as main objective: The in vitro antibacterial effect of two concentrations of essential oil of ginger (Zingiber officinale) with the sodium hypochlorite on the strain of Enterococcus faecalis. PROCESS: The susceptibility test was made using the disc diffusion method. Strains of Enterococcus faecalis were seeded in Mueller Hinton culture medium, discs were placed with two concentrations of 5% and 20% ginger essential oil and 5.25% sodium hypochlorite. They were incubated at 37 ° C in microanaerobiosis. The reading was made after 24 hours; The halo of inhibition at each of the concentrations was measured with a millimeter rule. The Dilution Method was also used in tubes, testing concentrations of 5% and 20% of ginger essential oil, and 5.25% of sodium hypochlorite; To which the Enterococcus faecalis inoculum was added. The incubation was at 37 ° C for 24 hours in microanaerobiosis, of each culture was planted 0.1mL. On plates with Mueller Hinton Agar to determine the Colony Forming Units (UFC). RESULTS: When reading, taking into account the scale of Duraffourd, it was observed that the strain of Enterococcus faecalis presents a sensitivity limit to 5% of the essential oil of ginger; And is highly sensitive to both 20% of ginger essential oil and 5.25% of sodium hypochlorite. The counting was also performed, obtaining that the average CFU in the 5% ginger essential oil was 0.5, and at 20% it was 0.2, showing a bactericidal effect, as did the sodium hypochlorite. CONCLUSION: In conclusion, both ginger essential oil and sodium hypochlorite have an "in vitro" antibacterial effect on the growth of Enterococcus faecalis strain ATCC 29212.
OBJECTIVE: The present experimental study has as main objective: The in vitro antibacterial effect of two concentrations of essential oil of ginger (Zingiber officinale) with the sodium hypochlorite on the strain of Enterococcus faecalis. PROCESS: The susceptibility test was made using the disc diffusion method. Strains of Enterococcus faecalis were seeded in Mueller Hinton culture medium, discs were placed with two concentrations of 5% and 20% ginger essential oil and 5.25% sodium hypochlorite. They were incubated at 37 ° C in microanaerobiosis. The reading was made after 24 hours; The halo of inhibition at each of the concentrations was measured with a millimeter rule. The Dilution Method was also used in tubes, testing concentrations of 5% and 20% of ginger essential oil, and 5.25% of sodium hypochlorite; To which the Enterococcus faecalis inoculum was added. The incubation was at 37 ° C for 24 hours in microanaerobiosis, of each culture was planted 0.1mL. On plates with Mueller Hinton Agar to determine the Colony Forming Units (UFC). RESULTS: When reading, taking into account the scale of Duraffourd, it was observed that the strain of Enterococcus faecalis presents a sensitivity limit to 5% of the essential oil of ginger; And is highly sensitive to both 20% of ginger essential oil and 5.25% of sodium hypochlorite. The counting was also performed, obtaining that the average CFU in the 5% ginger essential oil was 0.5, and at 20% it was 0.2, showing a bactericidal effect, as did the sodium hypochlorite. CONCLUSION: In conclusion, both ginger essential oil and sodium hypochlorite have an "in vitro" antibacterial effect on the growth of Enterococcus faecalis strain ATCC 29212.
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Keywords
Aceite esencial de jengibre, Enterococcus faecalis, Hipoclorito de sodio