W Samprasit1, P Opanasopit, M Sukma, R Kaomongkolgit. 1. Pharmaceutical Development of Green Innovations Group (PDGIG) Faculty of Pharmacy, Silpakorn University Nakhon Pathom, Thailand - Ruchadapornk@yahoo.com.
Abstract
AIM: This study was conducted to evaluate the antibacterial activity of Garcinia mangostana (GM) extracts on oral pathogens. METHODS: The 95% ethanol and 70% acetone extracts of the pericarp of GM was prepared and standardized by determining the amount of α-mangostin, total phenolic compounds and tannins. The antibacterial activity of GM extracts against oral pathogens was investigated by using minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC), and time kill assay. Bacterial morphology was analyzed using scanning electron microscopy (SEM). RESULTS: The results indicated that the content of α-mangostin, total phenolic compounds and tannins of the both extracts were different. The 95% ethanol extract contained higher α-mangostin and total phenolic compounds. Whereas, the tannins of 70% acetone extract were significantly higher than 95% ethanol extract. The 95% ethanol extract exhibited a potent antibacterial activity with low MIC and MBC values compared to the acetone extract. The morphology of bacteria was significantly changed after treatment with extracts for 24 h. Furthermore, time kill assay revealed that bacterial cells were decreased within 2 h. CONCLUSION: GM extracts was effective against oral bacteria pathogens. The antibacterial activity was varied by the different extraction solvents and the distinction in the contents of the compounds among extracts. These findings indicated that GM extracts showed promising antibacterial activity against oral pathogens in vitro.
AIM: This study was conducted to evaluate the antibacterial activity of Garcinia mangostana (GM) extracts on oral pathogens. METHODS: The 95% ethanol and 70% acetone extracts of the pericarp of GM was prepared and standardized by determining the amount of α-mangostin, total phenolic compounds and tannins. The antibacterial activity of GM extracts against oral pathogens was investigated by using minimal inhibitory concentration (MIC), minimal bactericidal concentration (MBC), and time kill assay. Bacterial morphology was analyzed using scanning electron microscopy (SEM). RESULTS: The results indicated that the content of α-mangostin, total phenolic compounds and tannins of the both extracts were different. The 95% ethanol extract contained higher α-mangostin and total phenolic compounds. Whereas, the tannins of 70% acetone extract were significantly higher than 95% ethanol extract. The 95% ethanol extract exhibited a potent antibacterial activity with low MIC and MBC values compared to the acetone extract. The morphology of bacteria was significantly changed after treatment with extracts for 24 h. Furthermore, time kill assay revealed that bacterial cells were decreased within 2 h. CONCLUSION:GM extracts was effective against oral bacteria pathogens. The antibacterial activity was varied by the different extraction solvents and the distinction in the contents of the compounds among extracts. These findings indicated that GM extracts showed promising antibacterial activity against oral pathogens in vitro.