Estudio in vitro de la actividad antimicrobiana del extracto de menta sobre el Streptococcus mutans.

Abstract

OBJECTIVE: To evaluate through an in vitro study the antimicrobial activity of peppermint extract on Streptococcus mutans. MATERIALS AND METHODS: In vitro, prospective experimental study in vitro. Seventy-two white filter paper discs were analyzed and divided into six groups, G1 corresponded to 25% mint extract, G2 to 50% mint extract, G3 to 75% mint extract, G4 100% mint extract, G5 0.12% Chlorhexidine as positive control and G6 distilled water as a negative control. The mint was processed by maceration to obtain the ethanolic extract. Discs were immersed in each concentration and placed in Petri dishes cultured with Streptococcus mutans; the inhibition halo was measured to check the efficacy of the microorganism at 24, 48, and 72 hours. The data were recorded in an Excel matrix and transferred to the IMB SPSS v27.0 software, the results were presented in tables of descriptive statistics, and the statistical significance was obtained utilizing the Mann Witney U test; the study had a reliability of 95%. RESULTS: It was determined that the antibacterial activity of peppermint extract for Streptococcus mutans ATCC 25175 at 25% had an average inhibition halos of 2.33 mm; at 50% of 2.67 mm; at 75%, it was 1.67; at 100%, 2.17 mm and chlorhexidine at 0.12% was 6.67 mm. CONCLUSIONS: The different concentrations of peppermint extract are effective against Streptococcus mutans for 24 hours, varying their behavior according to concentration and time.