EFFECTIVITY TEST ANTIBACTERIAL SENGGANI LEAF (Melastoma candidum) ON  BACTERY Streptococcus mutans

Gloria, Yelin; Delfina, Dini; Bachtiar, Yulitas

doi:10.24114/jbio.v5i1.12333

Cited by 6 publications

(6 citation statements)

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“…16,18,19 Tannins also inhibit the enzyme reverse transcriptase and DNA topoisomerase so that bacterial cells cannot be formed. 20 The mechanism of action of saponins as antibacterial is by reducing the surface tension of the bacterial cell wall and increasing membrane permeability. Saponins diffuse through the outer membrane and vulnerable cell walls and then bind to the cytoplasmic membrane and cause cytoplasmic components to leak and result in cell lysis.…”

Section: Discussionmentioning

confidence: 99%

ANTIBACTERIAL EFFECTIVENESS OF Stenochlaena palustris LEAVES EXTRACT AGAINST THE GROWTH OF Streptococcus mutans

Novita¹,

Firdaus²,

Taufiqurrahman³

2022

Dentino

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Background: Dental caries is a common chronic infectious disease of dental hard tissue resulting from the interaction between tooth structure, the microbial biofilm formed on the tooth surface, dietary as well as salivary influences. Streptococcus mutans are considered to be the main bacteria that play role in the formation of cariogenic biofilms. Chlorhexidine gluconate 0,2% is a commonly used mouthwash and considered as the gold standard. The long-term use of chlorhexidine gluconate 0,2% may cause side effects so an alternative mouthwash with natural ingredients is needed. Kelakai leaves extract contains bioactive compounds which has antimicrobial effects such as flavonoids, alkaloids, tannins and saponins which can be used as an alternative mouthwash for chlorhexidine gluconate 0.2%. Objective: The purpose of this study was to observe the antibacterial effectiveness of kelakai leaves extract with concentrations of 3.125%, 6.25%, 12.5%, 25%, 50%, 75% and 100% with chlorhexidine gluconate 0.2% on growth of Streptococcus mutans bacteria. Methods: This study conducted through true experimental laboratories with a post-test only research design with control group design. This study used 9 treatments with 5 repetitions so that there were a total of 45 samples. The treatment group was kelakai leaves extract with concentrations of 3.125%, 6.25%, 12.5%, 25%, 50%, 75% and 100% with two control groups namely chlorhexidine gluconate 0.2% and distilled water against Streptococcus mutans. Results: The MIC of kelakai leaves extract was set at a concentration of 12.5% and the MBC at a concentration of 50%. Conclusion: Kelakai leaves extract concentrations 50%, 75% and 100% has antibacterial effectiveness which equivalent to chlorhexidine gluconate 0,2% against Streptococcus mutans bacteria.Keywords: Antibacterial, Stenochlaena palustris leaves extract, Streptococcus mutans

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Section: Discussionmentioning

confidence: 99%

ANTIBACTERIAL EFFECTIVENESS OF Stenochlaena palustris LEAVES EXTRACT AGAINST THE GROWTH OF Streptococcus mutans

Novita¹,

Firdaus²,

Taufiqurrahman³

2022

Dentino

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“…However, on the other hand, Senggani fruit extract showed the highest average diameter of the inhibition zone was found in Staphylococcus aureus, while Escherichia coli showed the lowest average diameter of the inhibition zone. This is due to the high level of flavonoids in Senggani which are able to inhibit peptidoglycan transpeptidase so that it interferes with the formation of the cell wall of Gram-positive bacteria (Gloria et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

“…Peptidoglycan is a polymer consisting of three types of building materials, namely acetylglucosamine (AGA), acetylmuramic acid (AAM) and a peptide consisting of amino acids (Pelczar & Chan, 2008), the three types of building materials are linked with the help of the peptidoglycan transpeptidase enzyme. Meanwhile, the high anthocyanin compounds in Senggani can increase the mechanism of action of flavonoids (Gloria et al, 2019).…”

Section: Discussionmentioning

confidence: 99%

The Utilization of Leaves Extract and Senggani Fruit (Melastoma candidum D. Don) as an Interester of Bacterial Growth

Risnayanti¹

2020

Journal of Biological Science and Education

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Senggani is a plant from the Melastomataceae family and the genus Melastoma. This study aims to determine the effect and the best concentration of Senggani (Melastoma candidum D. Don) leaf and fruit extracts to suppress the growth of Escherichia coli and Staphylococcus aureus. The research design refers to the experimental research design. The independent variable (X) is Senggani leaf and fruit extract with a concentration of 1%, 5% and 10%, the total treatment in this study was 6 treatments so that the total treatment of the tested bacteria was 36 experimental units. The dependent variable (Y) is the inhibition of bacterial growth. The research method used a completely randomized design. The data analysis technique used was descriptive analysis and analysis of variance at the 95% confidence level and the LSD further test at the 95% confidence level. The results of the study concluded that (1) there was a significant effect on the concentration of Senggani (Melastoma candidum D. Don) leaf and fruit extract as a growth inhibitor for Escherichia coli and Staphylococcus aureus (2) Senggani (Melastoma candidum D. Don) leaf extract with a concentration of 10% was the best treatment to inhibit the growth of Escherichia coli and Staphylococcus aureus (3) The highest average diameter of the inhibition zone in E. coli given Senggani (Melastoma candidum D. Don) leaf extract with a concentration of 10% was 11.17 mm (4) The highest average diameter of the zone of inhibition in Staphylococcus aureus given Senggani (Melastoma candidum D. Don) leaf extract with a concentration of 10% was 10.16 mm.

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“…cavity so that it can increase the pH of saliva in the oral cavity. 15,[24][25][26][27][28][29] In addition, tannins have an astringent or bitter taste that stimulates the tongue's taste buds. Later, the buds formed nerve impulses transmitted to the brain stem through the tractus solitaries.…”

Section: Chewing Strawberrymentioning

confidence: 99%

DIFFERENCES IN pH VALUE AND SALIVARY FLOW RATE BEFORE AND AFTER CHEWING GRAPES COMPARED WITH STRAWBERRY

Herryawan

Yuslianti

Febriani

2022

Journal of Health and Dental Sciences

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The pH value and salivary flow rate are important factors in maintaining the balance of the oral cavity and affect the health of the teeth and mouth. When we chew foods high in water, fibre, and vitamin C, such as grapes (Vitis vinifera) and strawberries (Fragaria x ananassa), the value of these two elements can change due to stimulation. This study aims to evaluate pH levels and salivary flow rate fluctuation before and after chewing grapes in contrast to strawberries. The research method was a quasi-experimental study; forty-two research participants from Faculty of Dentistry, Universitas Jenderal Achmad Yani students. They were divided into two groups: grape and strawberries. The experiment was divided into two parts: before and after chewing the fruit. The salivary flow rate was assessed through visual screening, and salivary pH was measured using a pH meter. Data were analyzed by t-test (p<0.05). The result shows that the mean pH value and salivary flow rate increased after chewing grapes and strawberries. Compared with before chewing fruit, this increase was statistically different (p=0.000) in the two groups. Meanwhile, when the mean difference was insignificant. Chewing fruit that contains water, fibre, vitamin C, and a sour taste can increase salivary secretion, which follows the buffer system to increase salivary pH.

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EFFECTIVITY TEST ANTIBACTERIAL SENGGANI LEAF (Melastoma candidum) ON BACTERY Streptococcus mutans

Cited by 6 publications

References 1 publication

ANTIBACTERIAL EFFECTIVENESS OF Stenochlaena palustris LEAVES EXTRACT AGAINST THE GROWTH OF Streptococcus mutans

ANTIBACTERIAL EFFECTIVENESS OF Stenochlaena palustris LEAVES EXTRACT AGAINST THE GROWTH OF Streptococcus mutans

The Utilization of Leaves Extract and Senggani Fruit (Melastoma candidum D. Don) as an Interester of Bacterial Growth

DIFFERENCES IN pH VALUE AND SALIVARY FLOW RATE BEFORE AND AFTER CHEWING GRAPES COMPARED WITH STRAWBERRY

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