The Antibacterial Activity of Aqueous Extract of Syzygium Aromati-cum on Selected Pathogenic Bacteria Causing Dental Caries

Abstract

Oral health encompasses the condition of the mouth, teeth, and related facial structures, enabling vital activities such as eating, breathing, and speaking. It also includes psychological and social factors such as self-esteem, overall well-being, and the ability to interact and work without experiencing pain, discomfort, or embarrassment. The objective of this study was to evaluate the antibacterial effects of an aqueous extract of Syzygium aromaticum (clove) on certain bacteria known to cause dental caries. Among the tested bacteria, Lactobacillus casei showed the greatest sensitivity to the ethanolic clove extract, with inhibition zones ranging from 10 to 20 mm. The aqueous extract, however, showed lower inhibition, ranging from 8 to 14 mm. For Streptococcus mutans, the aqueous extract showed higher antibacterial activity, with inhibition zones of 4-8 mm. The minimum inhibitory concentration (MIC) of both aqueous and ethanolic extracts against Lactobacillus casei was 125 mg/mL. In the case of Streptococcus mutans, the aqueous extract exhibited an MIC of 62.5 mg/mL, whereas the ethanolic extract exhibited an MIC of 250 mg/mL.

Regarding minimum bactericidal concentration (MBC), the aqueous and ethanolic extracts required concentrations of 250 mg/mL and 500 mg/mL, respectively, to kill Lactobacillus casei. The ethanolic extract also had an MBC of 500 mg/mL against Streptococcus mutans. These results suggest that extracts from Syzygium aromaticum possess significant antibacterial properties, particularly when extracted with water, emphasising their potential as alternative antibacterial agents for oral health.