In vitro antibacterial effect of Stevia rebaudiana extract on Streptococcus sanguinis and Actinomyces viscosus, starter bacterias in dental biofilm formation
DOI:
https://doi.org/10.15381/os.v21i1.14428Keywords:
Anti-bacterial agents, Actinomyces viscosus, Dental plaque, Stevia, Streptococcus sanguisAbstract
Objective: To determine the antibacterial effect of Stevia rebaudiana extract (S. rebaudiana) against Streptococcus sanguinis (S. sanguinis) and Actinomyces viscosus (A. viscosus). Methods: The plaque agar sensitivity test was developed with discs, for which strains of S. sanguinis and A. viscosus were grown on trypticase soy agar plates (TSA) and blood agar, respectively, incubating at 37 °C. for 48 hours to S. sanguinis and for 7 days under conditions of anaerobiosis to A. viscosus. The bacterial strains were standardized at a scale of 0.5 of Mc Farland, and taking inocula of 100 μL were seeded in ten plates of blood agar and TSA, then in each plate were placed discs of 6 mm diameter in equidistant form, loaded with 10 μL of different concentrations of the extract, to incubate. Results: The concentrations of 15, 30, 50, 60 and 120 mg/ml presented an average inhibition halo of 6.8±0.258; 8.2±1.15; 8.2±1.13; 8.3±0.823; 8.1±0.80 mm respectively, for the bacterium S. sanguinis. The concentrations of 15, 30, 50, 60 and 120 mg/ml showed an average inhibition halo of 7.2±0.75; 9.65±2.15; 9.20±2.03; 7.95±1.09; 8.05±0.96 mm respectively, for the bacterium A. viscosus. The Kruskal Wallis test determined that there is a statistically significant difference with p<0.05 of the averages between the concentrations of A. viscosus. Conclusions: The extract of S. rebaudiana does not have an antibacterial effect for S. sanguinis, but has an antibacterial effect on A. viscosus for concentrations of 30 and 50 mg/ml.Downloads
Downloads
Published
Issue
Section
License
Copyright (c) 2018 Katherine Brañez Reyes, Donald Ramos-Perfecto, Américo Castro Luna, César Piscoche Botello, Darío Dávila Paredes, Juan Celidonio Ruiz Macedo
![Creative Commons License](http://i.creativecommons.org/l/by-nc-sa/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
AUTHORS RETAIN THEIR RIGHTS:
a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.
b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the Odontología Sanmarquina.
c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).