Abstract-Virgin coconut oil (VCO) is the purest form of coconut oil, essentially water-clear or colourless that consists mainly of medium chain saturated fatty acids. For over many decades, the biological properties of VCO have been widely explored and investigated due to their antimicrobial potentials. The large concentration of medium chain fatty acids (MCFAs) including lauric acid (LA) and its monoglyceride form, monolaurin makes VCO effective in their mode of actions against pathogenic microorganisms. Thus, VCO could be used as a daily supplement or an alternative remedy against microbial infections. We review and discuss the current state of knowledge of VCO studies and focus on its antibacterial, antifungal, and antiviral activities aiming to unravel the underlying mechanisms of VCO inhibition of these pathogenic microorganisms.

Abstract-The present-day diet is astoundingly cariogenic, owing to the fact that high food intake with plenty of fermentable carbohydrates present in them. Classic regime against dental caries such as fluoride is often not able to cope with the resultant massive cariogenic challenge. Therefore, demands of alternatives for the classic regime in arresting issues related to oral health are always on the increase. In contemplation to improve and further develop novel antimicrobial compound, a great deal of research has gone into optimizing a lot of components presently available in natural sources which may help to contribute to the antimicrobial activity. The virgin coconut oil (VCO) is a case in point and has been the focus for decades as it has proven to possess antimicrobial features on Gram positive bacteria. Recently, there is a patterned Activated Virgin Coconut Oil (AVCO) that reported to have a broad antimicrobial spectrum. However, information regarding the inhibitory of AVCO and VCO against dental cariesrelated pathogens is yet to be established. In this study, we compared the antimicrobial effect of AVCO obtained from KL trading, Selangor, Malaysia, and VCO extracted in our laboratory. Their MIC and MBC against the selected dental caries-related pathogen; Streptococcus mutans, Lactobacillus casei and Candida albicans were determined. Out of the three tested organisms, L. casei was subjected to have a higher sensitivity towards AVCO (MIC: 0.78 mg/ml and MBC: 1.56mg/ml), followed by C. albicans (MIC: 3.12 mg/ml and MBC: 6.24 mg/ml) and S. mutans (MIC: 6.24 mg/ml and MBC: 24.96 mg/ml). In contrast to a positive finding of AVCO, VCO has shown no inhibitory effect on all tested dental caries-related pathogens. Furthermore, the time killing assay revealed that AVCO showed relatively quick-killing activity at the 8 hours of time for all tested organism. These finding correlates with that of AVCO possess bactericidal activity, thereby allowing the possible classification of the AVCO as being a bactericidal agent.