Turkiye Klinikleri Journal of Dental Sciences

.: ORIGINAL RESEARCH
Siyah Havuç, Vişne ve Nar Konsantrelerinin Streptococcus mutans'ın Biyofilm Oluşturma Özelliği Üzerine Etkisinin Değerlendirilmesi
Evaluation of Black Carrot, Cherry and Pomegranate Concentrates' Effect on Streptococcus mutans Biofilm Formation
Edibe EGİLa, Canan DUMANb, Özge ÜNLÜc, Mehmet DEMİRCİc, Gülay ALTAN ŞALLId, Özge ÖZDAL ZİNCİRd, Ahmet Bülent KATİBOĞLUd
aİstanbul Gelişim Üniversitesi Diş Hekimliği Fakültesi, Pedodonti ABD, İstanbul, TÜRKİYE
bİstanbul Atlas Üniversitesi Diş Hekimliği Fakültesi, Pedodonti ABD, İstanbul, TÜRKİYE
cBeykent Üniversitesi Tıp Fakültesi, Mikrobiyoloji ABD, İstanbul, TÜRKİYE
dİstanbul Gelişim Üniversitesi, Ağız, Diş ve Çene Cerrahisi ABD, İstanbul, TÜRKİYE
Turkiye Klinikleri J Dental Sci. 2021;27(3):393-8
doi: 10.5336/dentalsci.2020-77374
Article Language: TR
Full Text
ÖZET
 Amaç: Diş çürüğünün önlenmesi amacı ile çürük yapıcı mikroorganizmaların ağız ortamından uzaklaştırılmasında kullanılan antibakteriyel ajanların yan etkileri, insanların sağlık ihtiyaçları için tamamlayıcı ve alternatif tedavilere olan ilgisini artırmıştır. Bu çalışmanın amacı, ülkemizde yetiştirilebilen siyah havuç, nar ve vişne konsantrelerinin; Streptococcus mutans'ın biyofilm oluşturma özelliği üzerine etkisinin değerlendirilmesidir. Gereç ve Yöntemler: Çalışmamızda siyah havuç, vişne, nar konsantreleri (%100) ve S. mutans ATCC 25175 kökeni kullanıldı. Siyah havuç, vişne ve nar konsantrelerinin antibakteriyel aktivitesinin kontrol edilebilmesi için minimal inhibitör konsantrasyon değerleri tespit edildi. Biyofilm oluşturma aktivitesine etkisinin kontrol edilebilmesi için kristal viyole boyama metodu kullanıldı. Bakteriyel süspansiyonlar, Triptik soy broth (Oxoid) besi yeri kullanılarak hazırlandı ve OD (Optical Density) 600 nm'de 0,5 McFarland turbidite standartı (1,5x108 CFU/mL) olacak şekilde hazırlandı. Bulgular: Siyah havuç, vişne ve nar konsantreleri S. mutans'a karşı antibakteriyel etki göstermemiştir. Konsantrelerin S. mutans'ın biyofilm oluşturma özelliği üzerine etkisi incelendiği zaman konsantreler ve negatif kontrol grubu arasında istatistiksel olarak anlamlı farklılık gözlemlenmektedir(p0,008). Sonuç: Siyah havuç konsantresi bakteri çoğalmasını inhibe etmezken, biyofilm oluşumunu 96. saat sonuna kadar baskılamaktadır. Ülkemizde bol miktarda bulunan siyah havucun biyofilm oluşumunu bozucu etkileri göz önünde bulundurularak, çocukların sıklıkla tükettiği sakız, pastil gibi ürünlerin içerisine alternatif etken madde olarak kullanılabilirliği ilerleyen çalışmalarda araştırılmalıdır.

Anahtar Kelimeler: Biyofilm; streptokokus mutans; meyve
ABSTRACT
 Objective: The side- effects of antibacterial agents that were used for the removal of caries causing microorganisms from the oral environment to prevent dental caries have increased the interests of people towards complementary and alternative treatments for their health needs. The aim of this study is to analyze the effect of black carrot, cherry and pomegranate concentrates, which can be harvested in Turkey, on biofilm forming properties of Streptococcus mutans. Material and Methods: Black carrot, cherry and pomegranate concentrates (100%) and S. mutans ATCC 25175 origins were used. In order to control the antibacterial activity of black carrot, cherry and pomegranate concentrates, minimal inhibitory concentration values were determined. Crystal violet staining method was used to control their effects on biofilm forming activity. Bacterial suspensions were prepared by using the Triptych broth (Oxoid) and prepared to be 0.5 McFarland turbidity standard (1.5x108 CFU/ml) at OD (Optical Density) 600 nm. Results: It was observed that black carrot, cherry and pomegranate concentrates did not have an antibacterial effect on growth of S. mutans. When the effect of concentrates on biofilm forming property of S. mutans was examined, it was observed that there was a statistically significant difference (p0.008). Conclusion: Black carrot concentrate did not inhibit bacterial increase; on the other hand, it supressed the biofilm formation until 96 hours. Considering the biofilm formation disrupting effects of black carrot which is abundantly grown in Turkey, its use as an alternative active ingredient in products such as chewing gum and pastille, which are frequently consumed by children, should be further investigated in future studies.

Keywords: Biofilm; streptococcus mutans; fruit
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