C Gupta, A Garg, R Uniyal
agar well diffusion, amchur, antibacterial, dental caries, mangifera indica
C Gupta, A Garg, R Uniyal. Antibacterial Activity Of Amchur Extracts On Some Indigenous Oral Microbiota Causing Dental Caries. The Internet Journal of Microbiology. 2008 Volume 7 Number 1.
The antibacterial activity of amchur (dried pulp of unripe
Dental caries is the localized destruction of the tissues of the tooth by acid produced from the bacterial degradation of fermentable sugars. Gnotobiotic animal studies showed that caries could be induced by specific bacteria, especially members of the mutans
Many natural substances of plant origin are reported to be biologically active, endowed with antimicrobial, allelopathic and antioxidant properties (Beuchat and Golden, 1989).
Amchur (dried pulp of unripe
Mango is considered as a king of fruits in Indian delicacy. The roots and bark of mango
Very limited literature is available on the antimicrobial activity of amchur extract. In the present study, we have investigated the antibacterial activity of dried pulp of unripe
Materials And Methods
Bacterial Strains: Ten bacterial strains (6 Gram positive and 4 Gram negative), involved in dental caries, were selected for the study. Gram positives were
The stock on nutrient agar medium (Hi Media, Mumbai, India) was incubated for 24h at 37°C following refrigeration storage at 4°C until required for sensitivity testing.
The powder was weighed and reconstituted in dimethyl sulfoxide (DMSO). These were stored in the refrigerator at 4ºC for testing antimicrobial sensitivity. The extract was exposed to UV rays for 24h and checked for sterility by streaking on NAM.
Results And Discussion
Following the extraction of the dried unripe pulp of
Volume of extract in each well = 50L
From this investigation,
Amchur contains citric acid related compounds which is responsible for its sour taste. Several terpenes (ocimene, myrcene, limonene), aldehydes and esters have been found in dried unripe mango fruit. They also contain proteolytic enzymes (Gernot Katzer’s Spice Pages- An encyclopedia of Spices).
Investigations into the effects of terpenoids upon isolated bacterial membranes have suggested that their activity is a function of the lipophilic properties of the constituent terpenes, the potency of their functional groups and their aqueous solubility (Knobloch