The growth inhibitory effect of some vegetable oils on Streptococcus mutans and Lactobacillus casei

Se-Yeon Kim; Han-Na Kim; Eun-Joo Jun; Jin-Bom Kim; Seung-Hwa Jeong

doi:10.11149/jkaoh.2016.40.1.24

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Kim, Kim, Jun, Kim, and Jeong: The growth inhibitory effect of some vegetable oils on Streptococcus mutans and Lactobacillus casei

Original Article

J Korean Acad Oral Health 2016;40(1):24-30.

Published online: 12 March 2016

DOI: https://doi.org/10.11149/jkaoh.2016.40.1.24

The growth inhibitory effect of some vegetable oils on Streptococcus mutans and Lactobacillus casei

Se-Yeon Kim¹, Han-Na Kim³, Eun-Joo Jun¹, Jin-Bom Kim¹, Seung-Hwa Jeong^1,²

¹Department of Preventive and Community Dentistry, Pusan National University School of Dentistry, Yangsan, Korea

²Institute of Translational Dental Sciences, Pusan National University School of Dentistry, Yangsan, Korea

³Department of Dental Hygiene, College of Health Sciences, Cheongju University, Cheongju, Korea

Corresponding Author: Seung-Hwa Jeong Department of Preventive and Community Dentistry, Pusan National University School of Dentistry, Busandaehak-ro 49, Meulgeum-up, Yangsan 50612, Korea Tel: +82-51-510-8222 Fax: +82-51-510-8221 E-mail: jsh0917@pusan.ac.kr

Received 22 October 2015 Revised 30 January 2016 Accepted 18 February 2016

This is an open-access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

The purpose of this study was to evaluate the growth inhibitory effects of some vegetable oils on Streptococcus mutans (S. mutans) and Lactobacillus casei (L. casei).

Methods

Two bacterial strains and 5 kinds of test solutions (3 experimental groups: orange essential oil, olive oil, soybean oil; 1 positive control group: chlorhexidine solution; 1 negative control group: broth medium) were used in this study. S. mutans and L. casei pellets were exposed to 1 ml of one of the test solutions for 1 minute. Then, the treated bacterial cells were incubated in fresh broth medium for 0, 4, 8, 16, and 24 hours. The optical density of the broth medium was measured using an ELISA reader at 620 nm. A nonparametric Kruskal-Wallis test (with Mann-Whitney U tests) was performed to compare the change in optical density between different groups at different time points.

Results

Bacterial growth was significantly inhibited in all experimental groups compared to the negative control group. The growth of L. casei was less affected by experimental oils than that of S. mutans. Orange essential oil had the maximum growth inhibitory effect on S. mutans up to 8 hours, similar to that in the positive control group (P<0.01). Experimental oils had greater growth inhibitory effect on L. casei than chlorhexidine solution.

Conclusions

This in vitro study confirmed the growth inhibitory effect of some vegetable oils on S. mutans and L. casei. Rising of the mouth using these vegetable oils is expected to have an anti-plaque effect, but additional clinical studies are needed to confirm this.

Keywords: Essential oil, Growth inhibitory effect, Lactobacillus casei, Mouth rinse, Streptococcus mutans, Vegetable oil

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Fig. 1.

experimental procedure for measurement of optical density.

Fig. 2.

The result of growth curve on S. mutans and L. casie for 0, 4, 8, 16, 24 hours. NC: Negative control, CHx: hexamedine solution, LS: listerine zero, OO: olive oil, OEO: essential oil, SO: soybean oil.

Table 1.

Test solution of this study

Experimental Groups	Test solution
Negative control	Brain Heart Infusion broth (Bacto BHI, BD, USA) for S. mutans
Negative control	Lactobacilli MRS (Difco MRS, BD, USA) for L. casei
Positive control	Chlorhexidine solution (Hexamedine, Bukwang co., KOR)
Experimental solution 1	Olive oil (100% of Spanish Extra virgin olive oil, CJ co., KOR)
Experimental solution 2	Orange Essential oil (Sweet Orange, Euro Aroma, DEU)
Experimental solution 3	Soybean oil (Handmade in domestic soybean oil, CJ co., KOR)

Table 2.

Optical density (620 nm) of S. mutans according to the test solution per time (Mean±SD)

	N	0 h	4 h	8 h	16 h	24 h	P-value^†
NC	9	0.00±0.00^a	0.02±0.01^bA	0.26±0.02^cA	0.25±0.01^cA	0.23±0.01^dA	P<0.001
CHx	9	0.00±0.00^a	0.00±0.00^aB	0.00±0.00^aB	0.00±0.00^aB	0.00±0.01^aB	P=0.048
OEO	9	0.00±0.00^a	0.00±0.01^aBC	0.00±0.01^aB	0.22±0.01^bC	0.24±0.01^bA	P<0.001
OO	9	0.00±0.00^a	0.01±0.00^bAD	0.18±0.01^cC	0.25±0.01^dA	0.23±0.01^eA	P<0.001
SO	9	0.00±0.00^a	0.01±0.01^aBD	0.06±0.01^bD	0.26±0.01^cA	0.23±0.01^dA	P<0.001
P-value^‡		P=1.000	P<0.001	P<0.001	P<0.001	P<0.001

NC: Negative control, CHx: hexamedine solution, OO: olive oil, EO: essential oil, SO: soybean oil. P-value was determined by nonparametric Kruskal-Wallis test.

^a bcdeIndicates difference between measurement time at each group by post hoc Mann-Whitney test.

^A BCDIndicates difference between groups at each time by post hoc Mann-Whitney test.

Table 3.

Optical density (620 nm) of L. casei according to the test solution per time (Mean±SD)

	N	0 h	4 h	8 h	16 h	24 h	P-value^†
NC	9	0.00±0.00^a	0.26±0.01^bA	0.59±0.06^cA	0.94±0.06^dA	1.03±0.03^eAB	P<0.001
CHx	9	0.00±0.00^a	0.21±0.01^bB	0.54±0.08^cAC	0.91±0.08^dAB	1.00±0.01^dA	P<0.001
OEO	9	0.00±0.00^a	0.12±0.02^bC	0.49±0.09^cBC	0.85±0.09^dACD	1.01±0.02^eAB	P<0.001
OO	9	0.00±0.00^a	0.17±0.03^bD	0.56±0.06^cAB	0.83±0.06^dBC	1.03±0.02^eB	P<0.001
SO	9	0.00±0.00^a	0.15±0.01^bCD	0.49±0.04^cB	0.77±0.04^dCD	1.01±0.01^eAB	P<0.001
P-value^‡		P=1.000	P<0.001	P<0.001	P<0.001	P<0.05

NC: Negative control, CHx: hexamedine solution, OO: olive oil, EO: essential oil, SO: soybean oil. P-value were determined from nonparametric Kruskal-Wallis test.

^† was evaluated to growth on L casei,

^abcde Denoted by Mann-Whitney U test.

^‡ was performed to compare the optical density between hours,

^ABCD Denoted by Mann-Whitney U test.

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