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Conference Paper: Resveratrol inhibits periodontal pathogens in vitro
Title | Resveratrol inhibits periodontal pathogens in vitro |
---|---|
Authors | |
Issue Date | 2010 |
Publisher | Oxford 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? |
Abstract | AIM: 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 Identifier | http://hdl.handle.net/10722/125773 |
ISSN | 2023 Impact Factor: 2.8 2023 SCImago Journal Rankings: 0.940 |
DC Field | Value | Language |
---|---|---|
dc.contributor.author | O'Connor, DJ | en_HK |
dc.contributor.author | Wong, RWK | en_HK |
dc.contributor.author | Rabie, ABM | en_HK |
dc.date.accessioned | 2010-10-31T11:51:08Z | - |
dc.date.available | 2010-10-31T11:51:08Z | - |
dc.date.issued | 2010 | en_HK |
dc.identifier.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 | en_HK |
dc.identifier.issn | 0141-5387 | - |
dc.identifier.uri | http://hdl.handle.net/10722/125773 | - |
dc.description.abstract | AIM: 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.language | eng | en_HK |
dc.publisher | Oxford University Press | - |
dc.relation.ispartof | The European Journal of Orthodontics | - |
dc.title | Resveratrol inhibits periodontal pathogens in vitro | en_HK |
dc.type | Conference_Paper | en_HK |
dc.identifier.email | Wong, RWK: fyoung@hkucc.hku.hk | en_HK |
dc.identifier.email | Rabie, ABM: rabie@hkusua.hku.hk | en_HK |
dc.description.nature | link_to_subscribed_fulltext | - |
dc.identifier.doi | 10.1093/ejo/cjq119 | - |
dc.identifier.scopus | eid_2-s2.0-79955850137 | - |
dc.identifier.hkuros | 171475 | en_HK |
dc.description.other | 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 | - |
dc.identifier.issnl | 0141-5387 | - |