Antibacterial Effect of Aqueous and Alcoholic Ginger Extracts on Periodontal Pathogen Aggregatibacter Actinomycetem Comitans [An in Vitro Study] (Part 1)

Abstract

Among natural food sources with antimicrobial activities, ginger rhizome has been used as widely grown food spices and medicinal crops for centuries. Furthermore, it possess antifungal and antioxidant properties due to the phenols – related constituents (gingerols) that constrain the growth of many Gram positive and Gram negative bacteria including some periodontal bacteria. The Actinomycetem comitans is a portion of the normal microbiota in numerous healthy individuals but is also a major etiological agent in some aggressive and chronic types of periodontitis. The present study was conducted to test the effect of aqueous and alcoholic ginger extracts on the growth of Aggregatibacter actinomycetem comitans in comparision to 0.2% chlorohexidine gluconate mouth wash and distilled water in vitro, determination of ginger extracts minimum inhibitory concentration and minimum bactericidal concentration and detection of active ingredients of ginger extracts by using the high-performance liquid chromatography as well as chemical elements.