Antimicrobial effect of different chocolates on S mutans
Journal Title: International Journal of Medical and Health Sciences - Year 2016, Vol 5, Issue 3
Abstract
Background: The aim of this study is to evaluate the inhibition of S mutans growth by plain chocolate, milk chocolate, dark chocolate, and filled chocolate. Materials and Methods: The in vitro study was conducted in microbiology laboratory, Commercially available chocolates in Indian market were used based upon the difference their ingredients. Dark chocolate ( bournville) , Milk chocolate (milkybar), Plain chocolate (dairy milk) , and Filled chocolate ( 5 star) with zone of inhibition as a parameter were used. Bacterial strains were freeze dried for microbes and were kept in 4°C until used. Standard nutrient agar gel solution was used as the environment for growth of S mutans and preparation of solid media was done. S mutans bacterial cultures were performed in BHI broth medium and incubated at 35°C anaerobically for 48 – 72 hours. S mutans cultures were prepared and disk diffusion method was used. Discs were incubated at 35 °C for 24 hours. Zone of inhibition was measured. Results: Dark chocolate and milk chocolate showed greater inhibition than plain chocolate, and filled chocolate. Filled chocolate showed minimum zone of inhibition, whereas dark chocolate showed maximum zone of inhibition. Statistically significant differences were found between all these groups using Tukey’s post – hoc test. (p < 0.05). Conclusion: Among the agents used in present study, dark chocolate showed the most anti microbial activity against S mutans, and minimal antimicrobial activity was shown by filled chocolate with high sugar concentration.
Authors and Affiliations
Nagesh Bhat, Divya Chowdhery, Rupam Gupta, Sharda Bishnoi, Swapnil Oza, Mandeepsinh Gohil
Keywords
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