Preparation and In Vitro Characterization of Gels Based on Bromelain, Whey and Quince Extract
Amalia Mazilu,
Violeta Popescu,
Codruta Sarosi,
Radu Silaghi Dumitrescu,
Andrea Maria Chisnoiu,
Marioara Moldovan,
Laura Silaghi Dumitrescu,
Doina Prodan,
Rahela Carpa,
Georgiana Florentina Gheorghe,
Radu Marcel Chisnoiu
Affiliations
Amalia Mazilu
Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Street, 400114 Cluj-Napoca, Romania
Violeta Popescu
Physics and Chemistry Department, Technical University of Cluj-Napoca, 28 Memorandumului Street, 400114 Cluj-Napoca, Romania
Codruta Sarosi
Department of Polymer Composites, “Raluca Ripan” Institute of Research in Chemistry, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
Radu Silaghi Dumitrescu
Department of Chemistry, Faculty of Chemistry and Chemical Engineering, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
Andrea Maria Chisnoiu
Department of Prosthodontics, “Iuliu Hatieganu” University of Medicine and Pharmacy, 32 Clinicilor Street, 400006 Cluj-Napoca, Romania
Marioara Moldovan
Department of Polymer Composites, “Raluca Ripan” Institute of Research in Chemistry, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
Laura Silaghi Dumitrescu
Department of Polymer Composites, “Raluca Ripan” Institute of Research in Chemistry, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
Doina Prodan
Department of Polymer Composites, “Raluca Ripan” Institute of Research in Chemistry, Babes-Bolyai University, 30 Fantanele Street, 400294 Cluj-Napoca, Romania
Rahela Carpa
Department of Molecular Biology and Biotechnology, Faculty of Biology and Geology, Babeș Bolyai University, 1 M. Kogălniceanu Street, 400084 Cluj-Napoca, Romania
Georgiana Florentina Gheorghe
Faculty of Dental Medicine, Carol Davila University of Medicine and Pharmacy, 17-23 Calea Plevnei, 010232 Bucharest, Romania
Radu Marcel Chisnoiu
Department of Odontology, Endodontics and Oral Pathology, “Iuliu Hatieganu” University of Medicine and Pharmacy, 33 Motilor Street, 400001 Cluj-Napoca, Romania
The growing interest in the appearance and color of teeth has led to the emergence of a wide range of teeth whitening methods, both in dental offices and in patients’ homes. Concerns about the possible side effects or toxic effects of peroxide-based whitening gels leads to the identification of alternative whitening methods, based on natural compounds with mild action on tooth enamel and remineralizing effect. In this context, this study describes the preparation and in vitro analysis of whitening gels based on natural active agents—bromelain, quince and whey—using organic (polyacrylate, polyethylene glycol) and/or inorganic (silicate) excipients. Five natural products gels were prepared, containing bromelain extract, quince extract and whey, in various proportions. Two supplementary gels, one containing Lubrizol and another containing SiO2, were prepared. All gels were submitted for multiple in vitro analysis such as: SDS-PAGE analysis, UV-vis and FTIR spectroscopy, SEM microscopy, antibacterial activity on Streptococcus mutans ATCC 25175, Porphyromonas gingivalis ATCC 33277, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922 and Staphylococcus aureus ATCC 25923. The quince extract sample was the only one which completely discolored the blue dye on SDS-PAGE analysis. On the UV-vis spectra, the 303 nm band is assigned to an in situ modified form of bromelain. SEM images of gels containing SiO2 particles show evident marks of these particles, while the rest of the gels containing Lubrizol or whey are more uniform. Regarding antibacterial tests, the SiO2 gel samples did not show inhibition in any strains, but the other tested samples varied in the size of the inhibition diameter depending on the amicrobial strain tested; the protease activity of bromelain modulates the composition of the added whey proteins. Bromelain added as a nanoencapsulated assembly better preserves its integrity. The prepared gels showed antibacterial properties.
