Comparative evaluation of Cranberry extract mouth rinse, Ozonized water and 0.2% Chlorhexidine on salivary Streptococcus mutans and Lactobacilli count: An in-vivo study

IF 0.1 Q4 MEDICINE, RESEARCH & EXPERIMENTAL International Journal of Ayurvedic Medicine Pub Date : 2023-04-04 DOI:10.47552/ijam.v14i1.3366
P. Madhu, P. Gm, N. Pg, Sushanth Vh, Mohammed Imranulla, Vivek H
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Abstract

Background: Cariogenic bacteria has always been considered as the highest risk factor for dental caries. The eradication of microorganisms from the oral health environment is important and hence may remedies have been suggested for its removal for a better oral health. Objectives:  To assess the minimal inhibitory concentration (MIC) of  Cranberry extract and to determine the efficacy and compare the effect of the three products on salivary Streptococcus Mutans count and lactobacilli count.Materials and Methodology: A randomized control, double blind, parallel-group clinical trial was conducted on 75 subjects of age group of 15 years who were divided into three study groups ,Cranberry , Ozonized water and Chlorhexidine mouthwash. Microbial analysis was done by colony counter unit at baseline, 8thday and 15th day of using the mouthwashes. The inter-group variations was analyzed by using One way ANOVA followed by Tukey’s post hoc and Repeated measures for intra-group variations at different time intervals. Results: Streptococcus mutans and Lactobacilli colony count showed a statistically highly significant difference in reduction of colony count between the three groups (p=0.001) at 8th and 15th day of using the mouthwashes. Ozonized water showed better reduction when compared with Cranberry mouth wash in reduction of Streptococcus mutans count. Cranberry mouth wash had shown a better reduction when compared with Ozonized water in reduction of Lactobacilli colony count.Conclusion: The test mouthwash was effective in reducing the microbial count, similar to Chlorhexidine mouth wash. Recent advances may allow the dental community to be exposed to much better oral health care. key words : cranberry, ozone water, streptococcus mutans, lacto bacilli, oral hygiene
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蔓越莓提取物漱口水、臭氧水和0.2%洗必定对唾液变形链球菌和乳酸杆菌计数的比较研究
背景:致龋细菌一直被认为是龋齿的最高危险因素。从口腔健康环境中根除微生物是重要的,因此可能已经提出了去除微生物以改善口腔健康的补救措施。目的:评价蔓越莓提取物的最低抑菌浓度(MIC),测定三种产品对唾液变形链球菌计数和乳酸杆菌计数的疗效并比较其效果。材料和方法:对75名15岁年龄组的受试者进行随机对照、双盲、平行组临床试验,他们被分为三个研究组,即蔓越莓、臭氧水和氯己定漱口水。在基线、使用漱口水的第8天和第15天使用菌落计数器进行微生物分析。通过使用单向ANOVA分析组间变异,然后对不同时间间隔的组内变异进行Tukey的事后和重复测量。结果:在使用漱口水的第8天和第15天,变形链球菌和乳酸杆菌菌落计数在三组之间的菌落计数减少方面显示出统计学上的高度显著差异(p=0.001)。与蔓越莓漱口液相比,臭氧水在减少变形链球菌计数方面表现出更好的减少效果。与臭氧水相比,蔓越莓漱口液在减少乳酸杆菌菌落计数方面表现出更好的减少效果。结论:与氯己定漱口液类似,该测试漱口水在降低微生物计数方面是有效的。最近的进展可能使牙科社区能够获得更好的口腔保健。关键词:蔓越莓、臭氧水、变形链球菌、乳酸杆菌、口腔卫生
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来源期刊
International Journal of Ayurvedic Medicine
International Journal of Ayurvedic Medicine MEDICINE, RESEARCH & EXPERIMENTAL-
自引率
50.00%
发文量
87
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