Antibacterial Effect of Aqueous and Alcoholic Ginger Extracts on Periodontal Pathogen Aggregatibacter Actinomycetem Comitans [An in Vitro Study] (Part 1)


Among natural food sources with antimicrobial activities, gingerrhizome has been used as widely grown food spices and medicinalcrops for centuries. Furthermore, it possess antifungal andantioxidant properties due to the phenols – related constituents(gingerols) that constrain the growth of many Gram positive andGram negative bacteria including some periodontal bacteria. TheActinomycetem comitans is a portion of the normal microbiota innumerous healthy individuals but is also a major etiological agentin some aggressive and chronic types of periodontitis.The present study was conducted to test the effect of aqueous andalcoholic ginger extracts on the growth of Aggregatibacteractinomycetem comitans in comparision to 0.2% chlorohexidinegluconate mouth wash and distilled water in vitro, determinationof ginger extracts minimum inhibitory concentration andminimum bactericidal concentration and detection of activeingredients of ginger extracts by using the high-performance liquidchromatography as well as chemical elements.