EFFECT OF VINEGARS ON AGGREGATIBACTER ACTINOMYCETEMCOMITANS AND PREVOTELLA INTERMEDIA IN VITRO

Abstract

Objective: The aim of this study was to evaluate the antibacterial effects of apple and grape vinegars against two of the periodontal pathogens that isAggregatibacter actinomycetemcomitans and Prevotella intermedia.Methods: The antibacterial activity of apple and grape vinegars on anaerobic oral pathogens was determined by agar disc diffusion method. CHXgluconate was used as a positive control. Bacterial plantings were repeated three times in the same microorganisms for vinegar and CHX gluconate.The differences between the average results were determined by variance analysis (ANOVA) and the mean values were compared with the Tukeytest.Results: In the P. intermedia both apples (2 cm) and grape vinegar (1.9 cm) showed higher antibacterial activity than CHX gluconate (1.6 cm). In A.actinomycetemcomitans, 2% CHX gluconate showed higher antibacterial activity, but its antibacterial activity was reduced compared to of 1% CHXgluconate.Conclusion: Apple and grape vinegars can be used as an alternative to chlorhexidine for antibacterial effect to A. actinomycetemcomitans and P.intermedia.