Efecto antibacteriano in vitro de un enjuague bucal a diferentes concentraciones a base de extracto etanólico de stevia rebaudiana sobre el crecimiento de streptococcus mutans atcc 25175
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Date
2016
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Universidad Nacional de Trujillo
Abstract
Objetivo: El presente estudio de tipo experimental, tuvo como objetivo determinar la actividad antibacteriana in vitro de un enjuague bucal a base de extracto etanólico de hojas de Stevia rebaudiana sobre Streptococcus mutans ATCC 25175. Materiales y método: Los extractos se obtuvieron a partir de hojas frescas de Stevia rebaudiana, para luego ser agregado con solventes en la elaboración de un enjuague bucal a seis concentraciones en etanol de 70° y seis concentraciones en etanol de 30°. La concentración inhibitoria mínima se obtuvo por el método de dilución en caldo y agar y para el efecto bactericida se empleó la técnica de difusión de discos de Kirby y Bauer. Resultados: El análisis estadístico permitió seleccionar a la CMI en 1,07 mg/mL en el enjuague a base de extracto de Stevia rebaudiana en etanol de 70° y la concentración de 2,14 mg/mL, en etanol de 30° (p> 0.05). Mientras la CMB en 75mg/mL en el enjuague bucal trabajado en etanol de 70° y siendo estadísticamente nulo en etanol de 30° (p< 0.01). Conclusión: El enjuague bucal a base extracto etanólico de Stevia rebaudiana posee efecto antibacteriano sobre Streptococcus mutans ATCC 25175.
Objective: The present experimental study aimed to determine the in vitro antibacterial activity of a mouthwash based on ethanolic extract of Stevia rebaudiana leaves on Streptococcus mutans ATCC 25175. Materials and method: The extracts were obtained from leaves fresh from Stevia rebaudiana, to be added with solvents in the elaboration of a mouthwash at six concentrations in ethanol of 70 ° and six concentrations in ethanol of 30 °. The minimum inhibitory concentration was obtained by the method of dilution in broth and agar and for the bactericidal effect the disc diffusion technique of Kirby and Bauer was used. Results: Statistical analysis allowed the MIC to be selected at 1.07 mg / mL in the rinse based on Stevia rebaudiana extract in 70 ° ethanol and the concentration of 2.14 mg / mL in 30 ° ethanol (p. > 0.05). While the CMB in 75mg / mL in the mouth rinse worked in ethanol of 70 ° and being statistically zero in 30 ° ethanol (p <0.01). Conclusion: Mouthwash based on ethanolic extract of Stevia rebaudiana has an antibacterial effect on Streptococcus mutans ATCC 25175.
Objective: The present experimental study aimed to determine the in vitro antibacterial activity of a mouthwash based on ethanolic extract of Stevia rebaudiana leaves on Streptococcus mutans ATCC 25175. Materials and method: The extracts were obtained from leaves fresh from Stevia rebaudiana, to be added with solvents in the elaboration of a mouthwash at six concentrations in ethanol of 70 ° and six concentrations in ethanol of 30 °. The minimum inhibitory concentration was obtained by the method of dilution in broth and agar and for the bactericidal effect the disc diffusion technique of Kirby and Bauer was used. Results: Statistical analysis allowed the MIC to be selected at 1.07 mg / mL in the rinse based on Stevia rebaudiana extract in 70 ° ethanol and the concentration of 2.14 mg / mL in 30 ° ethanol (p. > 0.05). While the CMB in 75mg / mL in the mouth rinse worked in ethanol of 70 ° and being statistically zero in 30 ° ethanol (p <0.01). Conclusion: Mouthwash based on ethanolic extract of Stevia rebaudiana has an antibacterial effect on Streptococcus mutans ATCC 25175.
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Keywords
Antiséptico bucal, Streptococcus mutans, Stevia, Bactericida