The objective of the study was to chemically characterize an ethanolic extract of Peruvian propolis and evaluate its antibacterial activity against Streptococcus mutans. (S. mutans). The ethanolic extract of propolis (EEP) was obtained by maceration in 70 % alcohol for 15 days, the EEP was subjected to thin layer chromatography to identify its chemical components. The EEP was diluted with distilled water to obtain concentrations of 75 %, 50 % and 25 %. The antibacterial activity was performed by the disk diffusion test on Brain Heart infusion agar (BHA) medium inoculated with S. mutans ATCC® 25175 ™, 0.12 % chlorhexidine (CHX) was used as a positive control. Plates were incubated for 48 hours at 37°C under microaerophilic conditions. Subsequently, the inhibition halos were measured with a Vernier compass. The results showed that the EEP presents as main components terpenes, di-terpenes and terpenoidals. All concentrations of the EEP showed antibacterial activity against S. mutans (25 % = 17,582 ± 2,578 mm; 50 % = 16,906 ± 1,892 mm; 75 % = 16,881 ± 2,013 mm; 100 % = 17,201 ± 1,305 mm); however, they were lower when compared with 0.12 % CHX (24,543 ± 2,486 mm) (p <0.05). According to the Duraffourd´ scale, S. mutans was sensitive (+) and very sensitive (++) for all EEP concentrations, while for 0.12 % CHX it was highly sensitive (+++) (p < 0.05). In conclusion, all concentrations of Peruvian EEP have significant antibacterial activity considered as sensitive and very sensitive against S. mutans.
KEY WORDS: antibacterial agent, propolis, Streptococcus mutans.
How to cite this article
CHECALLA, C. J. L. & SÁNCHEZ-TITO, M. A. Chemical characterization and in vitro antibacterial activity of a Peruvian propolis ethanolic extract against Streptococcus mutans. Int. J. Odontostomat., 15(1):145-151, 2021.