Effect of different concentrations of guava extracts on Streptococcus and Lactobacillus bacteria
Gehan Gaber Allam
Ain Shams University, Egypt
: Dent Health Curr Res
Aim: The aim of this study was to evaluate the effect of three different concentrations of Guava extract on Streptococcus and Lactobacillus bacteria.
Material & Methods: guava extract was prepared by extracting it from the plant leaves in the laboratory of Faculty of Pharmaceutical Department and three concentration was obtained (1%, 0.5%, 0.25%). Plaque and salivary samples were obtained from volunteer’s children patients and Streptococcus mutans and Lactobacillus bacteria was assessed. The efficacy of the three concentrations was evaluated against those bacteria through a well-diffusion method employing 10 ml of each solution per well.
Results: Our results showed that there was a significant difference on using the extracts on Streptococcus mutans diameter inhibition zone in 0.25% and 1% concentrations. While on using the 0.5% concentration, there was no significant difference. Regarding the Lactobacillus diameter inhibition zone, there was a significant inhibition zone after using guava extract in different concentration including 1% and 0.25% while the 0.5% concentration showed no significant difference.
Conclusions: 1% of guava extract showed the highest mean of bacterial inhibition zone followed by 0.5% while the lowest value was found at (0.25%).