ANTIMICROBIAL ACTIVITY OF CLOVE AND CINNAMON MEDIATED SILVER NANOPARTICLES AGAINST Lactobacillus SPECIES - AN in vitro STUDY | PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

 Background: Clove and cinnamon have antibacterial, antifungal, insecticidal, and antioxidant properties, and have been used in food for centuries as a savouring agent and antimicrobial content. Lactobacilli are responsible for balancing the microflora and being the primary cause of dental caries. In contrast to prescription medications with side effects, herbal products have not been commonly used in formulations.

The aim of this study was to establish and evaluate the antimicrobial activity of silver nanoparticles mediated by clove-cinnamon against Lactobacilli.

Materials and Methods: To make nanoparticles, the clove-cinnamon powder was boiled, filtered, and mixed with silver nitrate solution, then centrifuged at 8000 rpm to form pellets. The solutions were applied to the wells of the inoculated agar plate at varying concentrations and incubated. The agar diffusion method was used to calculate the zones of inhibition for each concentration using a scale.

The antimicrobial activity of silver nanoparticles containing clove and cinnamon extracts against Lactobacilli was strongest at the highest concentrations (15 mm). It was discovered to contain more than Amoxicillin (8 mm).

Conclusion: The analysis found that silver nanoparticles mediated by clove and cinnamon extract had strong antimicrobial activity. In order to develop new formulations, further research and clinical trials would be needed in the future.

Please see the link :- https://www.ikprress.org/index.php/PCBMB/article/view/5617