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Abstract

ANTIBACTERIAL ACTIVITY OF ACTINIDIA DELICIOSA (KIWI FRUIT) EXTRACT AGAINST PERIODONTOPATHOGENIC BACTERIA: AN IN-VITRO STUDY

Kapa Bhargavi Preeti, MDS*, Sowmya N. K., MDS, Gayathri G. V., MDS and, D. S. Mehta, MDS

ABSTRACT

Introduction: Kiwi fruit belongs to the Actinidiaceae family which is mainly cultured in the tropics and subtropics such as New Zealand, France, and Japan. Kiwi fruits have been eaten stewed, in jams and jelly juice. It contains a high medicinal value. Objective: To determine the antibacterial potential of pure Actinidia deliciosa (Kiwi Fruit) extract against periodontopathogenic bacteria; Porphyromonas gingivalis (Pg), Prevotella intermedia (Pi), Fusobacterium nucleatum (Fn) and Aggregatibacter actinomycetemcomitans (Aa). Materials and Methods: The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined to assess the antibacterial efficacy of Actinidia deliciosa extract against periodontopathogenic bacteria by serial dilution method and colony-forming units respectively. Results: The MIC value of Actinidia deliciosa extract was achieved in the range between 12.5-100μg/ml for Pg, Pi, Fn, and Aa, suggesting that periodontal pathogens tested were susceptible to Actinidia deliciosa extract. MBC value of Actinidia deliciosa extract revealed no growth of colony forming units at the highest tested concentration (100 μg/ml) for all tested periodontopathogenic bacteria. Conclusion: Actinidia deliciosa extract exhibited potent antibacterial activity and further investigations are recommended to evaluate the in-vivo effect in different formulations (gel, mouthwashes, etc.) for the management of periodontal disease.

Keywords: Actinidia, minimum bactericidal concentration, minimum inhibitory concentration, periodontal pathogens, Vitamin C.


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