Producción Científica Profesorado

Comparison of the Antibacterial Activity and Effect on Membrane Permeability of Hibiscus Acid and a Commercial Chlorhexidine Mouthrinse Against Pathogenic Oral Bacteria and Determination of Hibiscus Acid Toxicity



Castro Rosas, Javier

2022

Elena S. Baena-Santillán, Javier Piloni-Martini, Esmeralda Rangel-Vargas, Carlos A. Gómez-Aldapa, Manuel Sánchez-Gutiérrez, Eduardo O. Madrigal-Santillán, and Javier Castro-Rosas.Journal of Medicinal Food. 2022.324-328.http://doi.org/10.1089/jmf.2020.0207


Abstract


The main aim of this study was to determine and compare the antimicrobial effect of hibiscus acid and a commercial 0.12% (w/v) chlorhexidine mouthrinse against Streptococcus mutans, Streptococcus sanguinis, Capnocytophaga gingivalis, and Staphylococcus aureus, and to determine the effect on bacterial cell membrane permeability and the toxicity of hibiscus acid in a mouse model. Hibiscus acid was obtained from acetone extract of Hibiscus sabdariffa calyces. Chlorhexidine (0.12% w/v) mouthrinse was purchased from a local pharmacy. The antimicrobial activity of hibiscus acid and mouthrinse were determined using the gel diffusion technique. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the solutions were determined using the broth dilution method. The effect on bacterial cell membrane permeability of hibiscus acid and mouthrinse was determined by crystal violet assay. The toxicity of hibiscus acid was investigated in a mouse model (registration number: UAEH2019-A1-S-8288). Hibiscus acid and mouthrinse showed antibacterial activity against all oral pathogenic bacteria. However, hibiscus acid showed a lower antibacterial effect compared with chlorhexidine mouthrinse. The MIC and MBC for hibiscus acid were 3 and 5?mg/mL, respectively, and was between 30 and 50??g/mL for mouthrinse. The crystal violet test results indicate that hibiscus acid and mouthrinse alter the permeability of the bacterial membrane. Finally, hibiscus acid did not show toxicity in mouse studies.



Producto de Investigación




Artículos relacionados

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

Optimization of thermal protein precipitation from acid whey

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

Degradación anaerobia de dos tipos de lactosuero en reactores UASB