Chemical composition and antibacterial effect of plantago major extract on periodontal pathogens

Sandra Jessenia Pesantes-Sangay, Roger Damaso Calla-Poma, Margarita Fé Requena-Mendizabal, María Isabel Alvino-Vales, Pablo Alejandro Millones-Gómez

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

6 Citas (Scopus)


Objective: To determine the in vitro antibacterial effect of different concentrations of the ethanol extract of Plantago major (plantain) on Porphyromonas gingivalis and Fusobacterium nucleatum. Material and Methods: Bacterial susceptibility tests were used in conjunction with the agar diffusion test and the minimum inhibitory concentration (MIC) test using the broth macrodilution technique. Results: Different concentrations of ethanol extract (25%, 50%, 75% and 100%) dissolved in 70% ethanol were used, with a positive control (0.12% chlorhexidine + 0.05% cetyl-pyridinium chloride) and a negative control (70% alcohol). The extracts at 75% and 100% showed inhibition halos against both strains studied. With 0.12% chlorhexidine + 0.05% cetyl-pyridinium chloride, inhibition halos averaged 14.9 mm, in contrast to 70° alcohol, where no bacterial inhibition was observed. The MIC was 50% for both species. Conclusion: The ethanol extract of Plantago major presents an in vitro antibacterial effect on Porphyromonas gingivalis, they may have potential applications in food and pharmaceutical products.

Idioma originalInglés
Número de artículoe0012
Páginas (desde-hasta)1-10
Número de páginas10
PublicaciónPesquisa Brasileira em Odontopediatria e Clinica Integrada
EstadoPublicada - 2020

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© 2020, Association of Support to Oral Health Research (APESB). All rights reserved.


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