In-vitro and In-silico Anti-cariogenic Bacteria Activity of Selected Spices Commonly Consumed in South-West Nigeria.
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Date
2024
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Nigerian Journal of Biochemistry and Molecular Biology
Abstract
Dental caries is a preventable oral disease simply by practicing good oral hygiene;
however, this disease remains a global health challenge due to the difficulties in
management and treatment. Onion, ginger, and nutmeg extracts have been reported as
potent antibiotics. Thus, the study investigated the efficacy of these three spices against
cariogenic bacteria. Samples were collected from consented caried-patients at the
Olabisi Onabanjo University Teaching Hospital (OOUTH), Sagamu, Ogun State, Nigeria.
Disc and agar well diffusion methods were used to evaluate the antibiotic sensitivity of
the spices against the isolates. The anti-cariogenic potential of significant compounds
in each of the spices was further assessed against four bacterial target proteins (DNA
gyrase B, dihydrofolate reductase (DHF), D-alanine: D-alanine ligase (Ddl1), and
Isoleucyl-tRNA synthetase (IARS). Out of 100 samples collected, hundred and sixty-six
(166)
isolates
were recovered: Pseudomonas aeruginosa (105), Staphylococcus
aureus (52), and Streptococcus mutans (9). In-silico studies revealed that kaempferol in
onion, luteolin 7-O-glucoside in ginger, and macelignan in nutmeg had high binding
affinities for the four target proteins (∆G> -7 kcal/mol). At 100% (1 g/mL) concentration,
onions showed a higher zone of inhibition (20-22 mm) against the tested bacteria. In
comparison, diameter zones of 20.33 mm and 20.67 mm for ginger, and 19.67 mm and
16.67 mm for nutmeg were observed against Streptococcus mutans and Pseudomonas
aeruginosa, respectively. It was also observed that at higher concentrations of 100%, the
tested spices had a higher inhibitory effect against the tested bacteria than the control
antibiotics.