Characterization of phenolic compounds in tincture of edible Nepeta nuda: development of antimicrobial mouthwash.
2018
Аутори:
Ivanov, MarijaDias, Maria Inês
Stojković, Dejan
Barros, Lillian
Bukvički, Danka
Ferreira, Isabel C. F. R.
Soković, Marina
Тип документа:
Чланак у часопису (Објављена верзија)
,
© The Royal Society of Chemistry.
Метаподаци
Приказ свих података о документуАпстракт:
The activity of edible Nepeta nuda L. (Lamiaceae) tincture and Listerine towards a selected group of oral pathogenic microorganisms (4 bacterial and 9 fungal strains) has been explored. Their potentials to inhibit the formation of biofilm and to diminish established biofilm have been compared. The amount of N. nuda tincture and swishing time necessary for reaching better or equivalent antimicrobial effect than that of Listerine have been predicted. Phenolic compounds in N. nuda tincture are determined by LC-DAD/ESI-MSn. Both Listerine and N. nuda tincture possess good antimicrobial potentials (MIC in the range of 0.8-15 μL per well) including inhibition of biofilms. Rosmarinic acid and verminoside are the most dominant phenolic compounds present in the N. nuda tincture. Based on in vitro results, we infer that it is more desirable to swish 20 mL of mouthwashes (Listerine and N. nuda tincture, 100 mg mL-1) for 30 s when dealing with selected microorganisms in general and for 60 s (N. nuda tincture) when dealing with bacterial biofilms.
Извор:
Food & Function, 2018, 9, 10, 5417-5425Финансирање / пројекти:
- Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-MESTD-Basic Research (BR or ON)-173032)
- Микроморфолошка, фитохемијска и молекуларна истраживања биљака - систематски, еколошки и применљиви аспекти (RS-MESTD-Basic Research (BR or ON)-173029)
DOI: 10.1039/c8fo01466c
ISSN: 2042-6496
PubMed: 30280149