Investigation of the additive antimicrobial effects of clove and marjoram extracts against common oral pathogens
Miniatura indisponível
Data
2025
Título da revista
ISSN da revista
Título do Volume
Editora
Edições Universitárias Lusófonas
Resumo
De acordo com a medicina tradicional persa, o cravo e a manjerona têm propriedades antibacterianas. Este estudo investiga os seus potenciais efeitos sinérgicos contra agentes patogénicos orais. Os extratos etanólicos de cravo e manjerona foram testados quanto à atividade antimicrobiana contra Streptococcus mutans, Streptococcus salivarius, Streptococcus sanguinis e Candida albicans utilizando concentração inibitória mínima (CIM), concentração bactericida mínima (CBM), ensaios de tempo de eliminação e índices de concentração inibitória fracionada (CIF). O extrato de cravo demonstrou uma atividade superior, com valores de CIM/MBC de 0,52/1 mg/mL para S. mutans, 0,2/1 mg/mL para S. salivarius e S. sanguinis, e 4/8 mg/mL para C. albicans, superando o metronidazol e o Persica. O extrato de manjerona também apresentou uma atividade notável, especialmente contra S. salivarius (MIC/MBC: 0,52/2,15 mg/mL). A análise FIC revelou efeitos aditivos para as combinações cravo-manjerona contra S. mutans, S. sanguinis e C. albicans, embora tenha sido observado um efeito redutor para S. salivarius. Os estudos de eliminação temporal confirmaram efeitos bactericidas melhorados em 24 horas em comparação com os tratamentos de referência. Os efeitos aditivos dos extratos de cravo e manjerona mostram-se promissores como agentes suplementares aos produtos antimicrobianos existentes. Mais investigação é necessária para avaliar a sua segurança e eficácia in vivo.
According to traditional Persian medicine, clove and marjoram have antibacterial properties. This study investigates their potential synergistic effects against oral pathogens. Ethanol extracts of clove and marjoram were tested for antimicrobial activity against Streptococcus mutans, Streptococcus salivarius, Streptococcus sanguinis, and Candida albicans using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), time-kill assays, and fractional inhibitory concentration (FIC) indices. Clove extract demonstrated superior activity, with MIC/MBC values of 0.52/1 mg/mL for S. mutans, 0.2/1 mg/mL for S. salivarius and S. sanguinis, and 4/8 mg/mL for C. albicans, outperforming metronidazole and Persica. Marjoram extract also showed notable activity, especially against S. salivarius (MIC/MBC: 0.52/2.15 mg/mL). FIC analysis revealed additive effects for clove-marjoram combinations against S. mutans, S. sanguinis, and C. albicans, though a reducing effect was observed for S. salivarius. Timekill studies confirmed enhanced bactericidal effects at 24 hours compared to reference treatments. The additive effects of clove and marjoram extracts show promise as supplementary agents to existing antimicrobial products. Further research is needed to evaluate their safety and efficacy in vivo.
According to traditional Persian medicine, clove and marjoram have antibacterial properties. This study investigates their potential synergistic effects against oral pathogens. Ethanol extracts of clove and marjoram were tested for antimicrobial activity against Streptococcus mutans, Streptococcus salivarius, Streptococcus sanguinis, and Candida albicans using minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), time-kill assays, and fractional inhibitory concentration (FIC) indices. Clove extract demonstrated superior activity, with MIC/MBC values of 0.52/1 mg/mL for S. mutans, 0.2/1 mg/mL for S. salivarius and S. sanguinis, and 4/8 mg/mL for C. albicans, outperforming metronidazole and Persica. Marjoram extract also showed notable activity, especially against S. salivarius (MIC/MBC: 0.52/2.15 mg/mL). FIC analysis revealed additive effects for clove-marjoram combinations against S. mutans, S. sanguinis, and C. albicans, though a reducing effect was observed for S. salivarius. Timekill studies confirmed enhanced bactericidal effects at 24 hours compared to reference treatments. The additive effects of clove and marjoram extracts show promise as supplementary agents to existing antimicrobial products. Further research is needed to evaluate their safety and efficacy in vivo.
Descrição
Palavras-chave
MEDICINA, AGENTES PATOGÉNICOS, ANTIMICROBIANOS, EXTRATOS VEGETAIS, FITOTERAPIA, MEDICINE, ANTIMICROBIAL, PATHOGENS, VEGETAL EXTRACTS, PHYTOTHERAPY
Citação
Sheykhia, M, Mirnejad, R, Zarei, S M, Kheirandish, M, Amrollahi-Sharifabadi, M, Abdelaziz, S, Salimi-Sabour, E, Gonçalves, S & Mosaffa-Jahromi, M 2025, 'Investigation of the additive antimicrobial effects of clove and marjoram extracts against common oral pathogens', Biomedical and biopharmaceutical research : jornal de investigação biomédica e biofarmacêutica, vol. 22, no. 1, pp. 24-40. https://doi.org/10.19277/bbr.22.1.354