Evaluation of the Anti-Streptococcus mutans Potential of Petroselinum crispum, an in vitro Study
Jannan Ghapanchi
Department of Oral Medicine, School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
Abdollah Bazargani
Department of Bacteriology and Virology, Shiraz University of Medical Sciences, Shiraz, Iran
Alireza Zariean
School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
Mostafa Rezaee *
Department of Oral Medicine, School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
Zahra Ranjbar
Department of Oral Medicine, School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
Arash Karami
Department of Oral and Maxillofacial Surgery, School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
Aisa Zamani
School of Dentistry, Shiraz University of Medical Sciences, Shiraz, Iran
*Author to whom correspondence should be addressed.
Abstract
Background and Aim: The use of medicinal plants and traditional remedies has become increasingly widespread. Parsley is one of the traditional herbs used for treatment and prevention of various illnesses. This study aims to assess the in vitro antimicrobial effect of Petroselinum crispum (parsley) on Streptococcus mutans and compare it to antibacterial activity of different concentrations of chlorhexidine 0.2%.
Materials and Methods: The minimal bactericidal concentration (MBC) and minimal inhibitory concentration effects of parsley on S. mutans isolates were investigated by Agar well diffusion and broth microdilution assays.
Results: S. mutans was treated with the extract in various concentrations according to the CLSI’s protocol. The median minimal inhibitory concentration (MIC) of ethanolic extract exhibited a bactericidal effect on S. mutans strains in 2500 ppm comparing to aqueous extract that showed bactericidal activity in 10000 ppm, p=0.001. CHX demonstrated anti streptococcal activity in 260 ppm concentration revealing more intensive bactericidal effect than parsley, p=0.001. This research showed that Chlorhexidine significantly has higher anti S. mutans activity than parsley.
Conclusion: The results indicate that parsley (Petroselinum crispum) has a lower anti S. mutans activity in vitro. Its bacteriostatic activity on S. mutans strains is less than that of chlorhexidine mouth wash p=001. The use of parsley as a preventive measure for dental caries needs more investigations.
Keywords: Bactericidal effect, parsley, Streptococcus mutans