Evaluation of the Antibacterial Activity of Various Concentrations of Raisin Extract against Streptococcus Mutans: An In-Vitro Study

Abstract

Background: Dental caries is one of the most common and costly diseases in the world. Although dental caries is rarely life threatening, it is a major problem for health service providers. S. mutans is considered as the pioneer organism in dental caries. Fruits like grapes and pomegranate have been found effective against S. mutans. Objectives: To find out minimum inhibitory concentration of black raisins extract against S. mutans and to assess whether the black raisins extract has antibacterial efficacy on S. mutans. Methods: In this in vitro study, compound isolatin of raisin extract was done using chloroform, hexane and methanol, prepared in Department of Pharmacology, Dayananda Sagar Institutions. Minimum inhibitory concentration of raisin extract was determined using optical density method. Evaluation of antibacterial activity was done using well diffusion method. Results: Minimum inhibitory concentration of raisin extract was observed at a concentra-tion of 125 µg/well at which an inhibition rate of 48.65% was observed. Minimum zone of inhibition of 16±0.0mm was observed at a concentration of 2.5 µg of raisins extract. Interpretation and conclusion: Raisins contain polyphenols, antioxidants, flavonoids and iron that may benefit overall human health. It has an MIC value of 125 µg/ml at which the rate of inhibition is 48.65%. The structural diversities and pronounced biological activities of compounds in raisins indicate that raisins are worthy of further studies that may lead to the identification of new functional constituents.