Evaluation Of Antibacterial Properties of Essential Oils Against Oral Pathogens

Abstract

Background/Objectives: The purpose of this study was to investigate the antibacterial activity against bacteria in the oral cavity by selecting natural essential oils for use as an oral material.

Methods/Statistical analysis: In order to measure the antibacterial effect, the concentration of essential oil of each of myrrh, geranium, and lemon is divided into 0.5%, 1%, 5%, 10%, 20%, 30%, and 40% classified into BHI (Brain Heart Infusion, Difco Co., USA). S. mutans 1×10⁵ colony forming units (CFU) were applied and the mixed solution was incubated at 37°Ϲ for 24 hours, and then CFUs were checked to evaluate the antibacterial effect.

Findings: The growth inhibitory effect of Streptococcus mutans (S. mutans) bacteria according to the concentration of natural essential oils of three kinds of refined myrrh, geranium, and lemon was confirmed. At 00 concentration of myrrh essential oils and geranium essential oils, S. mutans showed complete antibacterial effect. At 40% concentration of myrrh essential oils and geranium essential oils, S. mutans showed complete antibacterial effect. Lemon essential oils showed a more pronounced antibacterial effect at a lower concentration than the other two oils, and complete antibacterial effect was found at 20%.

Improvements/Applications: The antibacterial activity of essential oils is thought that if these are applied to oral hygiene products, they will be very useful in the prevention and treatment of oral diseases.