Improvement of Antimicrobial and Anti-biofilm Potentials of Mouthwashes by Chitosan Produced by Lactic Acid Bacteria: An in vitro Study
International Journal of Microbiology and Biotechnology
Volume 2, Issue 2, May 2017, Pages: 52-57
Received: Oct. 8, 2016; Accepted: Dec. 14, 2016; Published: Jan. 20, 2017
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Author
Eman Zakaria Gomaa, Department of Biological and Geological Sciences, Faculty of Education, Ain Shams University, Cairo, Egypt
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Abstract
Introduction: Modern dentistry emphasizes the importance of dental plaque control to improve oral health. To that end the development of oral care formulations has been geared toward the incorporation of antiplaque agents that may play a crucial role in oral health maintenance. Aims: The aims of this work were to incorporate chitosan produced by Lactobacillus plantarum into a mouthwash matrix and assess its effect upon microbial adherence and biofilm formation of oral microorganisms. Additionally, the action of the chitosan mouthwash was compared with two commercially mouthwashes. Methods: A total of 38 lactic acid bacteria, belonging to Lactobacillus species, isolated from 24 samples of traditional Egyptian dairy products, were screened for chitin degradation. Lactobacillus plantarum is the best producer of the enzyme chitin deacetylase so as to release chitosan. Results: The chitosan containing mouthwashwes capable of interfering with all microorganisms’ growth, adherence and biofilm formation and showing vastly superior activity than both chitosan and commercial mouthwashes assayed. Conclusions: Chitosan mouthwashes show great potential as a natural and efficient alternative to traditional mouthwashes.
Keywords
Shrimp Waste, Chitosan, Lactic Acid Bacteria, Anti-adherence, Biofilm Formation
To cite this article
Eman Zakaria Gomaa, Improvement of Antimicrobial and Anti-biofilm Potentials of Mouthwashes by Chitosan Produced by Lactic Acid Bacteria: An in vitro Study, International Journal of Microbiology and Biotechnology. Vol. 2, No. 2, 2017, pp. 52-57. doi: 10.11648/j.ijmb.20170202.11
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Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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