Chemical Composition and Antibacterial Effect of Plantago Major Extract on Periodontal Pathogens

• Autores: Pesantes-Sangay, Sandra Jessenia, Calla-Poma, Roger Damaso, Requena Mendizabal, Margarita Fé, Alvino Vales, María Isabel, Millones Gómez, Pablo Alejandro
• Formato: artículo
• Fecha de Publicación: 2020
• Institución: Universidad Privada San Juan Bautista
• Repositorio: UPSJB-Institucional
• Lenguaje: inglés
• OAI Identifier: oai:repositorio.upsjb.edu.pe:upsjb/2765
• Enlace del recurso: http://repositorio.upsjb.edu.pe/handle/upsjb/2765
• Nivel de acceso: acceso abierto
• Materia: Plants; Medicinal; Periodontics; Gram-Negative Bacteria; Microbiology

Objective: To determine the in vitro antibacterial effect of different concentrations of the ethanol extract of Plantago major (plantain) on Porphyromonas gingivalis and Fusobacterium nucleatum. Material and Methods: Bacterial susceptibility tests were used in conjunction with the agar diffusion test and the minimum inhibitory concentration (MIC) test using the broth macrodilution technique. Results: Different concentrations of ethanol extract (25%, 50%, 75% and 100%) dissolved in 70% ethanol were used, with a positive control (0.12% chlorhexidine + 0.05% cetyl-pyridinium chloride) and a negative control (70% alcohol). The extracts at 75% and 100% showed inhibition halos against both strains studied. With 0.12% chlorhexidine + 0.05% cetyl-pyridinium chloride, inhibition halos averaged 14.9 mm, in contrast to 70° alcohol, where no bacterial inhibition was observed. The MIC was 50% for both species. Conclusion: The ethanol extract of Plantago major presents an in vitro antibacterial effect on Porphyromonas gingivalis, they may have potential applications in food and pharmaceutical products.