Antibacterial Activity of Phenolic Compounds in Olive Oil Extracts on Periodontopathogenic Oral Bacteria
10.21315/aos2022.17S1.OA01
- Author:
Wahidatunur Musa
1
;
Nurulhuda Mohd
2
;
Zamirah Zainal-Abidin
3
;
Mazlina Mohd Said
4
;
Badiah Baharin
2
Author Information
1. Periodontic Unit, Baling Dental Clinic, Ministry of Health, 09100 Baling, Kedah, Malaysia
2. Department of Restorative Dentistry, Faculty of Dentistry, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia
3. Department of Craniofacial Diagnostics and Biosciences, Faculty of Dentistry, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia
4. Faculty of Pharmacy, Universiti Kebangsaan Malaysia, 50300 Kuala Lumpur, Malaysia
- Publication Type:Journal Article
- Keywords:
Antimicrobial effect;
Natural antimicrobial compound;
Periodontal bacteria;
Phenolic compounds
- MeSH:
Anti-Bacterial Agents;
Phenols;
Periodontal Diseases;
Olive Oil
- From:Archives of Orofacial Sciences
2022;17(SUPP 1):21-33
- CountryMalaysia
- Language:English
-
Abstract:
ABSTRACT:Phenolic compounds are secondary metabolites of plants metabolism and can be found in olive oil.
They exhibit antimicrobial activity towards both gram-positive and gram-negative bacteria. However,
little is known about the antibacterial activity of the compounds towards periodontopathogens. The
study aimed to investigate the potential of these compounds as antibacterial agents towards pathogens,
specifically Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis and Fusobacterium nucleatum.
Phenolic compounds were extracted from extra virgin olive oil (EVOO) through liquid-liquid separation
using methanol:water (70:30), and hexane. It was then prepared in various concentrations to determine
its minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) against
the periodontopathogens. The anti-adhesion activity was quantified using crystal violet staining while
the effects on the morphology were examined through scanning electron microscopy (SEM). The
MICs of the phenolic compounds on A. actinomycetemcomitans, P. gingivalis and F. nucleatum were
31.25 mg/mL, 62.5 mg/mL and 125 mg/mL, respectively. The MBCs of the phenolic compounds on
A. actinomycetemcomitans and F. nucleatum were 62.5 mg/mL and 125 mg/mL, respectively suggesting
this compound can eradicate these bacteria. There was no bactericidal effect on P. gingivalis. The
adhesion of all the bacteria was interrupted by the compounds at the lowest concentration (1.95 mg/mL).
SEM findings showed disruption of bacterial cell surfaces such as blebs and disintegration of cells after
exposure to this extract. Phenolic compounds of olive oil exhibited antibacterial activity against the tested
pathogens, with bactericidal effects on A. actinomycetemcomitans and F. nucleatum and bacteriostatic
effects on P. gingivalis.
- Full text:2.2022my0025.pdf
