Siyah Havuç, Vişne ve Nar Konsantrelerinin Streptococcus mutans’ın Biyofilm Oluşturma Özelliği Üzerine Etkisinin Değerlendirilmesi
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Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Türkiye Klinikleri Yayınevi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivs 3.0 United States
Attribution-NonCommercial-NoDerivs 3.0 United States
Özet
Amaç: Diş çürüğünün önlenmesi amacı ile çürük yapıcı mikroorganizmaların ağız ortamından uzaklaştırılmasında kullanılan antibakteriyel ajanların yan etkileri, insanların sağlık ihtiyaçları için tamamlayıcı ve alternatif tedavilere olan ilgisini artırmıştır. Bu çalışmanın amacı, ülkemizde yetiştirilebilen siyah havuç, nar ve vişne konsantrelerinin; Streptococcus mutans’ın biyofilm oluşturma özelliği üzerine etkisinin değerlendirilmesidir. Gereç ve Yöntemler: Çalışmamızda siyah havuç, vişne, nar konsantreleri (%100) ve S. mutans ATCC 25175 kökeni kullanıldı. Siyah havuç, vişne ve nar konsantrelerinin antibakteriyel aktivitesinin kontrol edilebilmesi için minimal inhibitör konsantrasyon değerleri tespit edildi. Biyofilm oluşturma aktivitesine etkisinin kontrol edilebilmesi için kristal viyole boyama metodu kullanıldı. Bakteriyel süspansiyonlar, Triptik soy broth (Oxoid) besi yeri kullanılarak hazırlandı ve OD (Optical Density) 600 nm’de 0,5 McFarland turbidite standartı (1,5x108 CFU/mL) olacak şekilde hazırlandı. Bulgular: Siyah havuç, vişne ve nar konsantreleri S. mutans’a karşı antibakteriyel etki göstermemiştir. Konsantrelerin S. mutans’ın biyofilm oluşturma özelliği üzerine etkisi incelendiği zaman konsantreler ve negatif kontrol grubu arasında istatistiksel olarak anlamlı farklılık gözlemlenmektedir(p<0,05). Yapılan ikili incelemelerde 24. saatten sonra nar konsantresi, 48 saatten sonra vişne konsantresi ile negatif kontrol grubu arasında istatistiksel olarak anlamlı farklılık gözlemlenmektedir(p<0,008). Siyah havuç ile negatif kontrol grubu arasında 96. saat sonuna kadar istatistiksel olarak anlamlı bir farklılık gözlemlenmemiştir(p>0,008). Sonuç: Siyah havuç konsantresi bakteri çoğalmasını inhibe etmezken, biyofilm oluşumunu 96. saat sonuna kadar baskılamaktadır. Ülkemizde bol miktarda bulunan siyah havucun biyofilm oluşumunu bozucu etkileri göz önünde bulundurularak, çocukların sıklıkla tükettiği sakız, pastil gibi ürünlerin içerisine alternatif etken madde olarak kullanılabilirliği ilerleyen çalışmalarda araştırılmalıdır.
Objective: The side- effects of antibacterial agents that were used for the removal of caries causing microorganisms from the oral environment to prevent dental caries have increased the interests of people towards complementary and alternative treatments for their health needs. The aim of this study is to analyze the effect of black carrot, cherry and pomegranate concentrates, which can be harvested in Turkey, on biofilm forming properties of Streptococcus mutans. Material and Methods: Black carrot, cherry and pomegranate concentrates (100%) and S. mutans ATCC 25175 origins were used. In order to control the antibacterial activity of black carrot, cherry and pomegranate concentrates, minimal inhibitory concentration values were determined. Crystal violet staining method was used to control their effects on biofilm forming activity. Bacterial suspensions were prepared by using the Triptych broth (Oxoid) and prepared to be 0.5 McFarland turbidity standard (1.5x108 CFU/ml) at OD (Optical Density) 600 nm. Results: It was observed that black carrot, cherry and pomegranate concentrates did not have an antibacterial effect on growth of S. mutans. When the effect of concentrates on biofilm forming property of S. mutans was examined, it was observed that there was a statistically significant difference (p<0.05) between concentrates and negative control group. It was observed in the dual examinations that there is a statistically significant difference between negative control group and pomegranate concentrate after 24 hours and cherry concentrate after 48 hours (p<0.008). No statistically significant difference was observed between black carrot concentrate and negative control group until 96 hours. (p>0.008). Conclusion: Black carrot concentrate did not inhibit bacterial increase; on the other hand, it supressed the biofilm formation until 96 hours. Considering the biofilm formation disrupting effects of black carrot which is abundantly grown in Turkey, its use as an alternative active ingredient in products such as chewing gum and pastille, which are frequently consumed by children, should be further investigated in future studies.
Objective: The side- effects of antibacterial agents that were used for the removal of caries causing microorganisms from the oral environment to prevent dental caries have increased the interests of people towards complementary and alternative treatments for their health needs. The aim of this study is to analyze the effect of black carrot, cherry and pomegranate concentrates, which can be harvested in Turkey, on biofilm forming properties of Streptococcus mutans. Material and Methods: Black carrot, cherry and pomegranate concentrates (100%) and S. mutans ATCC 25175 origins were used. In order to control the antibacterial activity of black carrot, cherry and pomegranate concentrates, minimal inhibitory concentration values were determined. Crystal violet staining method was used to control their effects on biofilm forming activity. Bacterial suspensions were prepared by using the Triptych broth (Oxoid) and prepared to be 0.5 McFarland turbidity standard (1.5x108 CFU/ml) at OD (Optical Density) 600 nm. Results: It was observed that black carrot, cherry and pomegranate concentrates did not have an antibacterial effect on growth of S. mutans. When the effect of concentrates on biofilm forming property of S. mutans was examined, it was observed that there was a statistically significant difference (p<0.05) between concentrates and negative control group. It was observed in the dual examinations that there is a statistically significant difference between negative control group and pomegranate concentrate after 24 hours and cherry concentrate after 48 hours (p<0.008). No statistically significant difference was observed between black carrot concentrate and negative control group until 96 hours. (p>0.008). Conclusion: Black carrot concentrate did not inhibit bacterial increase; on the other hand, it supressed the biofilm formation until 96 hours. Considering the biofilm formation disrupting effects of black carrot which is abundantly grown in Turkey, its use as an alternative active ingredient in products such as chewing gum and pastille, which are frequently consumed by children, should be further investigated in future studies.
Açıklama
Anahtar Kelimeler
Biyofilm, Streptokokus mutans, Meyve, Biofilm, Streptococcus mutans, Fruit
Kaynak
Türkiye Klinikleri Diş Hekimliği Bilimleri Dergisi
WoS Q Değeri
Scopus Q Değeri
Cilt
27
Sayı
3
