Comparative evaluation of antibacterial activity of cranberry (vaccinium macrocarpon) extract, cinnamon (cinnamomum zeylanicum) extract and xylitol against Streptococcus Mutans - An in-vitro study.
Keywords:
Cranberry, Cinnamon, Xylitol, Streptococcus mutans, Dental caries, Biofilm, Antibacterial, ECCAbstract
Background:
Early Childhood Caries (ECC) is a prevalent and aggressive form of dental caries affecting children under six years.
Streptococcus mutans is a key pathogen in ECC, largely due to its role in biofilm formation and acid production. Natural
antimicrobials such as cranberry, cinnamon, and xylitol have shown individual potential against S. mutans, but
comparative data is lacking.
Aim:
To evaluate and compare the antibacterial activity of cranberry extract, cinnamon extract, and xylitol against Streptococcus
mutans using an in-vitro biofilm model.
Materials and methods
An in-vitro study was conducted using a standard strain of Streptococcus mutans. Three test groups were prepared using
cranberry extract, cinnamon extract, and xylitol, respectively. The antibacterial activity was assessed by measuring the
zone of inhibition, colony-forming unit (CFU) counts, and biofilm inhibition percentage. Data were analyzed using one
way ANOVA followed by post hoc tests.
