The In Vitro Inhibitory Effects of Red Pomegranate (Punica granatum Linn) Extract on Fusobacterium Nucleatum's and Porphyromonas Gingivalis's Growth

Abstract

Gram-negative anaerobic bacteria such as Fusobacterium nucleatum and Porphyromonas gingivalis are associated with halitosis since it can release the aroma of ammonia. Previous research has posited that flavonoids can inhibit bacterial growth. Red Pomegranate fruit is known to contain very effective flavonoids. Red pomegranate fruit is even known to contain polyphenols flavonoid and its derivatives and alkaloids. Based on this fact, Red pomegranate fruit is expected to be used as a mouthwash with antibacterial

effect on Fusobacterium nucleatum and Porphyromonas gingivalis to control halitosis. The aim of this research was to reveal the inhibitory activity of red pomegranate extract on the growth of Fusobacterium nucleatum and Porphyromonas gingivalis by obtaining the Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). The red pomegranate extract was produced via ethanol extract to obtain 100% concentration of red pomegranate. Dilution was conducted in order to obtain extract in 100%, 50%, 25%, 12.5% and 6.25% concentration. Minimum Inhibitory Concentration (MIC) tests and Minimum Bactericidal Concentration (MBC) of pomegranate extracts against Fusobacterium nucleatum and Porphyromonas gingivalis bacteria was conducted to determine the in vitro inhibitory effect. Red pomegranate extract with a concentration of 50% is determined as a minimum inhibitory level and a minimum bacterial bacterial concentration against the growth of Fusobacterium nucleatum and Red pomegranate extracts with a concentration of 12.5% are determined as minimal inhibitory levels and Minimum Bactericidal Concentration against bacterial growth of Porphyromonas gingivalis. Red pomegranate extract had the potential to become an antibacterial agent toward the growth of Fusobacterium nucleatum and Porphyromonas gingivalis.