Antibacterial Potential of Kemangi ( Ocimum basilicum L.) Against Pathogenic Oral Bacteria: An in vitro Study

摘要

Background and Objective: Natural products are potential source of new bio-actives that can be used as promising antibacterial compounds. The edible vegetable of Kemangi ( Ocimum basilicum L.) has been empirically used as a spice and herb to treat various medical conditions, including infectious diseases caused by pathogenic bacteria . This study was aimed to determine the potency and investigate the antibacterial effects of the edible plant Kemangi against the oral bacteria of Enterococcus faecalis , Streptococcus mutans and Streptococcus sanguinis . Materials and Methods: Kemangi was extracted using different solvents to yield n-hexane, ethyl acetate, methanol and Hsub2/subO extracts for antibacterial assays, the concentrations of single and combination extracts were adjusted and assayed against bacteria of E. faecalis ATCC 29212, S. mutans ATCC 25175, S. sanguinis ATCC 10566 strains by agar well diffusion assays. Chlorhexidine, fosfomycine and quercetin were used as positive controls. Results: The Kemangi extracts in single and combination formulas showed significant and different antibacterial activities against different bacteria, thus indicating the important synergistic and antagonistic effects of their active constituents. Conclusion: Extracts from the edible herbal plant of Kemangi presented in vitro antibacterial activity against pathogenic oral bacteria of E. faecalis , S. mutans and S. sanguinis . This discovery is important information that can be used in further in vivo clinical studies to determine the exact dosages as well as assess its effectiveness in practical and clinical application. In this study, the potential antimicrobial and antifungal properties of Kemangi extract were revealed. This offers an alternative treatment backed by scientific basis consisting of a natural product has synergistic effects with conventional antibacterial treatment.