Chemical composition of Pistacia vera L. oleoresin and its antibacterial, anti-virulence and anti-biofilm activities against oral streptococci, including Streptococcus mutans
2018
Abstract Objective The aim of this study was to characterize the chemical composition of
oleoresinof
Pistaciavera L. and to determine its antimicrobial and anti-virulence activity versus selected oral streptococci. Design A gaschromatografic analysis of the
oleoresinwas performed. The antimicrobial and anti-virulence activity of the
oleoresinand its fractions was evaluated by the Minimum Inhibitory Concentration (MIC) and/or
Minimum Bactericidal Concentration(MBC), biofilm production and haemolytic activity inhibition experiments. Results The
oleoresinMBCs were ≥1024 μg/mL for all tested strains; the neutral and acidic fraction MBCs ranged from 128 to 2048 μg/mL. Essential oil’s MBCs (from 256 to 2048 μg/mL) were almost identical to MICs, suggesting a bactericidal effect. P. vera
oleoresinat sub-lethal concentrations significantly reduced biofilm production by
Streptococcus mutans(up to 49.4%) and by
Streptococcus sanguinis(up to 71.2%). In addition, the acidic fraction showed a specific anti-biofilm activity against S. mutans (up to 41.3% reduction). A significant dose-dependent reduction in the haemolytic activity of S. mutans (up to 65.9%) and of S. anginosus (up to 78.3%) was observed after growth in the presence of
oleoresinat sub-lethal concentrations. The acidic fraction reduced haemolytic activity (up to 54.3% at 64 μg/mL) of S. mutans only. Conclusions Given the anti-virulence activity of the P. vera
oleoresinand its acidic fraction against S. mutans , our findings suggest their potential use in oral hygiene. These data represent the first step in the exploitation of P. vera L.
oleoresin.
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