Evaluation of antimicrobial effectiveness of a novel turmeric-chitosan based gel – An in-vitro study
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Keywords
antimicrobial activity, green synthesis, chitosan, turmeric
Abstract
Background: Chitosan is a highly biocompatible compound with enhanced susbstantivity. It possesses antifungal antibacterial and properties. However, sufficient data does not exist on the response of chitosan to oral pathogens. Also, the use of chitosan in combination with other naturally occurring substances like turmeric can be studied in order to obtain an organic solution to lesser infections following oral procedures.
Materials and methods: A chitosan-turmeric gel was prepared in the lab. Following this, a Kirby-Bauer disk diffusion test was done to assess the sensitivity of the various oral pathogens to the novel gel that was compared with the positive control, for which commercially available antibiotics were used. The zone of inhibition was measured for three different dilutions of the gel, 25μL, 50μL, and 100μL.
Results: It was found that the turmeric chitosan gel in the dilution of 100 μL was found to have the largest value for the zone of inhibition against E. Faecalis, S. aureus, S. mutans and C. Albicans amongst the three groups of dilutions. The zone of inhibition was approximately 50% that of the control group (antibiotic) for the 100 μL dilution. The zone of inhibition for the 100 μL dilution was more than that of the control against C. Albicans.
Conclusion: The turmeric chitosan gel is beneficial in preventing microbial infections. However, in vivo studies need to be conducted to confirm the findings.
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