Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteria
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Synergistic antimicrobial properties of nanoencapsulated clove oil and thymol against oral bacteria Ji-Soo Lee1 • Ye Seul Choi1 • Hyeon Gyu Lee1
Received: 27 December 2019 / Revised: 2 July 2020 / Accepted: 29 July 2020 Ó The Korean Society of Food Science and Technology 2020
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 against Streptococcus mutans and Streptococcus sobrinus before and after nanoencapsulation. The combination of clove oil and thymol (CLTY) was nanoencapsulated using chitosan and poly-c-glutamic acid. While free CLTY showed additive and synergistic antimicrobial activity against S. mutans and S. sobrinus, respectively, CLTY nanoparticles (NPs) exhibited synergistic activity against both strains in a timekill kinetic assay. CLTY NPs significantly decreased the growth of salivary S. mutans during 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. Keywords Clove oil Thymol Synergistic antimicrobial effect Nanoencapsulation Oral bacteria
& Hyeon Gyu Lee [email protected] Ji-Soo Lee [email protected] Ye Seul Choi [email protected] 1
Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea
Introduction Dental caries and periodontal disease are major oral health problems that are mainly initiated by dental plaque, known as bacterial communities, on the surface of teeth (Loesche, 2007). The major causative agents of these oral diseases are cariogenic bacteria, such as Streptococcus mutans and Streptococcus sobrinus (Ekstrand et al., 1997; Loesche, 2007). Antibiotics and antimicrobial agents such as hydrogen peroxide, fluorides, chlorhexidine, and penicillin are used to effectively inhibit the growth of oral pathogenic bacteria and are now included in oral care products (Bidault et al., 2007). However, concerns exist among consumers regarding their side effects, such as tooth staining, diarrhea, taste perception, tooth discoloration, and vomiting. These concerns have increased the demand for safe antimicrobials (Claydon et al., 2006; Van Strydonck et al., 2005). Moreover, due to the repeated use of antibiotics and increase in microbial resistance, natural antimicrobial agents against oral bacteria that are safe enough to be used in food are growing in popularity and have received much attention for their use against oral bacteria (Soares et al., 2011; Wang et al., 2007). In dentistry, several herbal extracts such as garlic (Allium sativum), clove (Eugenia caryophyllata), aloe vera (Aloe barbadensis Miller), neem (Azadiracta indica), cinnamon (Cinn
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