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Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteria

Title
Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteria
Author
이지수
Keywords
Clove oil; Thymol; Synergistic antimicrobial effect; Nanoencapsulation; Oral bacteria
Issue Date
2020-11
Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
Citation
FOOD SCIENCE AND BIOTECHNOLOGY, v. 29, no. 11, page. 1597-1604
Abstract
This study aimed to improve the antimicrobial activity of natural extracts against oral bacteria by synergistic combination and nanoencapsulation. Among five natural antimicrobials: clove oil, thymol, naringin, naringenin, and licorice, clove oil and thymol were selected by comparing the antimicrobial activities againstStreptococcus mutansandStreptococcus sobrinusbefore and after nanoencapsulation. The combination of clove oil and thymol (CLTY) was nanoencapsulated using chitosan and poly-gamma-glutamic acid. While free CLTY showed additive and synergistic antimicrobial activity againstS. mutansandS. sobrinus, respectively, CLTY nanoparticles (NPs) exhibited synergistic activity against both strains in a time-kill kinetic assay. CLTY NPs significantly decreased the growth of salivaryS. mutansduring testing, compared with free CLTY in the mouth rinse test. These results indicate that nanoencapsulation can significantly increase the synergistic antimicrobial activity of CLTY and maintain its antimicrobial activity in oral cavities for a longer time.
URI
https://link.springer.com/article/10.1007/s10068-020-00803-whttps://repository.hanyang.ac.kr/handle/20.500.11754/172189
ISSN
1226-7708; 2092-6456
DOI
10.1007/s10068-020-00803-w
Appears in Collections:
RESEARCH INSTITUTE[S](부설연구소) > KOREAN LIVING SCIENCE RESEARCH INSTITUTE(한국생활과학연구소) > Articles
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