Antimicrobial Activity of Soyabean (Glycine max) and Pumpkin Seeds (Cucurbita pepo) Extracts against Common Oral Pathogens: An in vitro Study

Abstract

Objective: To evaluate the antimicrobial activity of soyabean and pumpkin seeds methanolic extract against oral microbiome. Material and Methods: An in vitro study compared the antimicrobial activity of methanolic extract of soyabean and pumpkin seed along with 0.2% chlorhexidine (positive control) by Agar well diffusion method against Streptococcus mutans, Streptococcus pyogenes, Staphylococcus aureus, Lactobacillus and Candida albicans. Suitable dilutions of each seed extract determined Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC). Qualitative phytochemical analysis and Thin Layer Chromatography (TLC) was done to determine the phytochemical components. Results: Both the methanolic extracts showed the highest zone of inhibition, 26±0.31 mm and 24±0.82 mm, followed by 22±0.87 mm and 21±0.55 mm against Streptococcus mutans and Streptococcus pyogenes, respectively. The zone of inhibition was higher at concentrations in both extracts, which was not statistically significant (p>0.05). MIC values fluctuated from 1.56 to 4.5 mg/ml and 3.5 to 5.0 mg/ml for soyabean and pumpkin seed extract, respectively. Phytochemical analysis showed the presence of alkaloids, glycosides, terpenoids, tannins, and flavonoids. Conclusion: Both extracts were effective against S. mutans and S. pyogenes and contain compounds with therapeutic potential.

Keywords

• Microbial Sensitivity Tests
• Cucurbita
• Streptococcus mutans