The Effects of Fresh Fruit Extracts and Commercially Available Fruit Extracts on the Growth of Streptococcus mutans — An In Vitro Study

Abstract

Resistance of antibiotics towards pathogenic microorganisms has led to the continuous search of natural plant products as a potential alternative for synthetic antibiotic agents. Many plant produces have shown promising results towards this end. This has led to commercialization and packaging of plant produce especially fruits. However, much research needs to be conducted to assess the potential benefits of commercially available plant produce compared to the natural ones. Consumable food items have both positive and bad effects, and their antibacterial effects on various microorganisms found in the oral cavity are good. To comparatively evaluate the effects of fresh fruit extracts and commercially available juice of Apple, Guava and Pomegranate on the growth of Streptococcus mutans. The present study describes the antibacterial activity of three selected fresh fruit extract and their commercial counterparts (Apple, Pomegranate and Guava) on Streptococcus mutans. Antimicrobial activity of fruit juices (fresh and commercial) was tested by well diffusion assay by an inhibition zone surrounding the well. The aim of the study was to comparatively evaluate the antibacterial activity of three fruit juices on Streptococcus mutans. Analysis of the results revealed the highest antibacterial activity for Fresh fruit extract of Guava towards Streptococcus mutans with a mean diameter of inhibition zone (DIZ) value of 11.26 ± 0.53(P>0.01) and the least was exhibited for commercial juice of pomegranate with a mean diameter of inhibition zone (DIZ) 2.20 ± 0.25 (P>0.01). The results obtained in this study clearly demonstrated a significant antimicrobial effect of fresh fruit extract of guava against Streptococcus mutans. However, preclinical and clinical trials are needed to evaluate biocompatibility and other effects, but in vitro observation of fresh fruit extracts of selected fruits appears promising. Keywords: Antimicrobial, Fruit Juice, Microorganism, Agar well diffusion method, Apple (Malus domestica), Psidium guajava, Pomegranate (Punica granatum)

Safety Evaluation on Antinutritional, Bacterial Properties with Sensory Acceptability of Processed Shea (Vitellaria Paradoxa) Pulp Juice

“…Many studies have found that fruit juice components have antimicrobial and anticarcinogenic properties in humans. These characteristics help to prevent chronic inflammatory diseases, cancer, and cardiovascular disease (Asmin andNusrath, 2023, García-Manríquez et al, 2023). Fruit juice and smoothies have grown in popularity as people become more aware of their health benefits.…”