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Conference Paper: Resveratrol inhibits periodontal pathogens in vitro

TitleResveratrol inhibits periodontal pathogens in vitro
Authors
Issue Date2010
PublisherOxford University Press
Citation
The 86th Congress of the European Orthodontic Society, Portorož, Slovenia, 15–19 June 2010. In The European Journal of Orthodontics, 2010, v. 32 n. 6, p. e101 Abstract no. 250 How to Cite?
AbstractAIM: Oral hygiene maintenance is an essential requirement for successful orthodontic treatment in all patients, particularly ‘high-risk’ candidates with a history of periodontal disease. The gram-negative anaerobic bacteria, A. actinomycetemcomitans (Aa) and P. gingivalis (Pg), are key components in the aetiology of periodontal disease, and associated hard tissue destruction. Resveratrol is a phytoalexin, produced naturally by several plants when under attack by bacterial or fungal pathogens. It is found in many foods including mulberries, peanuts, and the skin of labrusca and muscadine grapes. The objective of this study was to evaluate the effect of resveratrol on growth of periodontal pathogens Aa and Pg in vitro. For comparison, resveratrol’s effect on a variety of other oral microorganisms was also evaluated. MATERIALS AND METHOD: As resveratrol demonstrates a poor solubility in water, different concentrations of resveratrol in the solvent dimethyl sulphoxide (DMSO) were added to calibrated suspensions of the microorganisms. As a control, a parallel series of dilutions containing the vehicle DMSO alone were used to measure the effect of the solvent. Minimum inhibitory concentrations of the periodontal pathogens were calculated. All suspensions were incubated for 1, 3, 6, and 24 hours in an anaerobic chamber at 37°C. At each time interval, selected dilutions from each culture broth were plated on blood agar plates. Colonies appearing on blood agar plates were visually counted at at day 3 for Aa, and day 5 for Pg. RESULTS: The periodontal bacteria, Aa and Pg, showed a significant decrease (P < 0.05) in viable counts after 1 hour, whilst no colony forming units were observed after 24 hours. There was no effect on the other microorganisms tested. CONCLUSION: Resveratrol possesses significant antimicrobial properties on periodontal pathogens in vitro.
Persistent Identifierhttp://hdl.handle.net/10722/125773
ISSN
2015 Impact Factor: 1.44
2015 SCImago Journal Rankings: 1.090

 

DC FieldValueLanguage
dc.contributor.authorO'Connor, DJen_HK
dc.contributor.authorWong, RWKen_HK
dc.contributor.authorRabie, ABMen_HK
dc.date.accessioned2010-10-31T11:51:08Z-
dc.date.available2010-10-31T11:51:08Z-
dc.date.issued2010en_HK
dc.identifier.citationThe 86th Congress of the European Orthodontic Society, Portorož, Slovenia, 15–19 June 2010. In The European Journal of Orthodontics, 2010, v. 32 n. 6, p. e101 Abstract no. 250en_HK
dc.identifier.issn0141-5387-
dc.identifier.urihttp://hdl.handle.net/10722/125773-
dc.description.abstractAIM: Oral hygiene maintenance is an essential requirement for successful orthodontic treatment in all patients, particularly ‘high-risk’ candidates with a history of periodontal disease. The gram-negative anaerobic bacteria, A. actinomycetemcomitans (Aa) and P. gingivalis (Pg), are key components in the aetiology of periodontal disease, and associated hard tissue destruction. Resveratrol is a phytoalexin, produced naturally by several plants when under attack by bacterial or fungal pathogens. It is found in many foods including mulberries, peanuts, and the skin of labrusca and muscadine grapes. The objective of this study was to evaluate the effect of resveratrol on growth of periodontal pathogens Aa and Pg in vitro. For comparison, resveratrol’s effect on a variety of other oral microorganisms was also evaluated. MATERIALS AND METHOD: As resveratrol demonstrates a poor solubility in water, different concentrations of resveratrol in the solvent dimethyl sulphoxide (DMSO) were added to calibrated suspensions of the microorganisms. As a control, a parallel series of dilutions containing the vehicle DMSO alone were used to measure the effect of the solvent. Minimum inhibitory concentrations of the periodontal pathogens were calculated. All suspensions were incubated for 1, 3, 6, and 24 hours in an anaerobic chamber at 37°C. At each time interval, selected dilutions from each culture broth were plated on blood agar plates. Colonies appearing on blood agar plates were visually counted at at day 3 for Aa, and day 5 for Pg. RESULTS: The periodontal bacteria, Aa and Pg, showed a significant decrease (P < 0.05) in viable counts after 1 hour, whilst no colony forming units were observed after 24 hours. There was no effect on the other microorganisms tested. CONCLUSION: Resveratrol possesses significant antimicrobial properties on periodontal pathogens in vitro.-
dc.languageengen_HK
dc.publisherOxford University Press-
dc.relation.ispartofThe European Journal of Orthodontics-
dc.titleResveratrol inhibits periodontal pathogens in vitroen_HK
dc.typeConference_Paperen_HK
dc.identifier.emailWong, RWK: fyoung@hkucc.hku.hken_HK
dc.identifier.emailRabie, ABM: rabie@hkusua.hku.hken_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1093/ejo/cjq119-
dc.identifier.hkuros171475en_HK
dc.description.otherThe 86th Congress of the European Orthodontic Society, Portorož, Slovenia, 15–19 June 2010. In The European Journal of Orthodontics, 2010, v. 32 n. 6, p. e101 Abstract no. 250-

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