Differences In The Effectiveness Of The Antibacterial Stew Of The Lerak Fruit (Sapindus Rarak DC) As An Alternative To The Irrigation Ingredients Of The Root Canal With 2.5% NaOCl Against Fusobacterium Nucleatum (in Vitro)

Feb 27, 2025 by ADMIN 223 views

Differences in the Effectiveness of the Antibacterial Stew of the Lerak Fruit (Sapindus Rarak DC) as an Alternative to the Irrigation Ingredients of the Root Canal with 2.5% NaOCl Against Fusobacterium Nucleatum (In Vitro)

Introduction

The treatment of dental root canal is a crucial aspect of dental practice, where the use of effective irrigation materials is the key to success. However, until now, there is no irrigation material that meets all ideal criteria. One interesting alternative is a decoction of lerak fruit (Sapindus Rarak DC) which is known to contain active antibacterial compounds. This study aims to evaluate the antibacterial effects of lerak fruit stew as irrigation of root canal compared to 2.5% NaOCl on the growth of fusobacterium nucleatum bacteria.

The use of effective irrigation materials in root canal treatment is essential to eliminate infections and prevent further complications. However, the current irrigation materials available in the market have several limitations, including the risk of side effects associated with the use of synthetic chemical compounds. In this context, the use of natural ingredients such as lerak fruit can offer effective solutions while reducing the risk of side effects.

Materials and Methods

In this study, laboratory experiments with the post-test control group design were conducted using the Fusobacterium Nucleatum ATCC 25586 bacterial sample. The test was carried out to determine the minimum inhibition concentration value (MIC) and the Minimum Bactericidal Concentration (MBC) of the lerak fruit stew. The method used is the Miles Misra method with the drop plates technique.

The lerak fruit stew is dissolved in Brucella Heart Infusion Broth (BHIB) through the dilution method, producing a concentration of 100%, 50%, 25%, 12.5%, 6.25%, and 3.125%. Each treatment group, including 2.5% NaOCl, was repeated four times. After that, 0.1 ml of the solution is mixed with bacteria, romogenizing, and incubated for 48 hours at 37 ° C. Furthermore, 0.1 ml of each dilution is taken and planted on Brucella media to be incubated.

Results

The results showed that the lerak fruit stew in all concentrations tested could kill the bacterium fusobacterium nucleatum, with the results of the Anova test showing the value of P <0.05, which indicates a significant difference. The LSD test shows that the MBC of the 100% lerak stew is as effective as 2.5% NaOCl, with a mic at a concentration of 12.5%.

Discussion

In the context of root canal treatment, good antibacterial effects are needed to eliminate infections and prevent further complications. The use of natural ingredients such as lerak fruit not only offers effective solutions but also reduces the risk of side effects that are often associated with the use of synthetic chemical compounds such as NaOCl.

Slop fruit stew contains saponins, compounds that are known to have antibacterial properties. Saponins can damage the bacterial cell membrane, causing cell death. With a test that shows that the concentration of 100% lerak fruit stew has the same antibacterial effectiveness as 2.5% NaOCl, the lerak can be considered as a decent alternative, especially for patients who are sensitive to chemicals.

In addition, this research opens a way for further exploration of the potential for the use of natural ingredients in dentistry practices, which are in line with global trends towards more sustainable and environmentally friendly treatment. In this case, the use of natural resources for medical purposes can be a positive step in improving public health.

Conclusion

Thus, the results of this study become evidence that a natural approach in root canal care can provide the expected effectiveness, while also supporting efforts to switch to safer methods and harmless for patients. The use of lerak fruit stew as an alternative to 2.5% NaOCl in root canal treatment can be considered as a promising solution, especially for patients who are sensitive to chemicals.

Future Directions

This study opens a way for further exploration of the potential for the use of natural ingredients in dentistry practices. Future studies can investigate the antibacterial effects of other natural ingredients on various types of bacteria, including those that are resistant to antibiotics. Additionally, studies can investigate the safety and efficacy of using natural ingredients in root canal treatment in clinical settings.

Limitations

This study has several limitations, including the use of a single type of bacteria and the limited number of concentrations tested. Future studies can investigate the antibacterial effects of lerak fruit stew on other types of bacteria and at different concentrations.

Conclusion

In conclusion, this study provides evidence that the antibacterial stew of the lerak fruit (Sapindus Rarak DC) can be used as an alternative to the irrigation ingredients of the root canal with 2.5% NaOCl against fusobacterium nucleatum. The use of natural ingredients such as lerak fruit can offer effective solutions while reducing the risk of side effects associated with the use of synthetic chemical compounds. Future studies can investigate the antibacterial effects of other natural ingredients on various types of bacteria and in clinical settings.
Q&A: Differences in the Effectiveness of the Antibacterial Stew of the Lerak Fruit (Sapindus Rarak DC) as an Alternative to the Irrigation Ingredients of the Root Canal with 2.5% NaOCl Against Fusobacterium Nucleatum (In Vitro)

Frequently Asked Questions

Q: What is the purpose of this study?

A: The purpose of this study is to evaluate the antibacterial effects of lerak fruit stew as irrigation of root canal compared to 2.5% NaOCl on the growth of fusobacterium nucleatum bacteria.

Q: What is the significance of this study?

A: This study is significant because it provides evidence that the antibacterial stew of the lerak fruit (Sapindus Rarak DC) can be used as an alternative to the irrigation ingredients of the root canal with 2.5% NaOCl against fusobacterium nucleatum. This is important because it can offer effective solutions while reducing the risk of side effects associated with the use of synthetic chemical compounds.

Q: What are the limitations of this study?

A: This study has several limitations, including the use of a single type of bacteria and the limited number of concentrations tested. Future studies can investigate the antibacterial effects of lerak fruit stew on other types of bacteria and at different concentrations.

Q: What are the potential applications of this study?

A: The potential applications of this study are numerous. The use of natural ingredients such as lerak fruit can offer effective solutions while reducing the risk of side effects associated with the use of synthetic chemical compounds. This can be particularly beneficial for patients who are sensitive to chemicals.

Q: What are the next steps in this research?

A: The next steps in this research include investigating the antibacterial effects of other natural ingredients on various types of bacteria and in clinical settings. Additionally, studies can investigate the safety and efficacy of using natural ingredients in root canal treatment in clinical settings.

Q: What are the implications of this study for dentistry?

A: The implications of this study for dentistry are significant. The use of natural ingredients such as lerak fruit can offer effective solutions while reducing the risk of side effects associated with the use of synthetic chemical compounds. This can be particularly beneficial for patients who are sensitive to chemicals.

Q: What are the potential benefits of using natural ingredients in dentistry?

A: The potential benefits of using natural ingredients in dentistry are numerous. Natural ingredients can offer effective solutions while reducing the risk of side effects associated with the use of synthetic chemical compounds. This can be particularly beneficial for patients who are sensitive to chemicals.

Q: What are the potential risks of using natural ingredients in dentistry?

A: The potential risks of using natural ingredients in dentistry are minimal. However, it is essential to conduct thorough research and testing to ensure the safety and efficacy of natural ingredients in clinical settings.

Q: What are the future directions of this research?

A: The future directions of this research include investigating the antibacterial effects of other natural ingredients on various types of bacteria and in clinical settings. Additionally, studies can investigate the safety and efficacy of using natural ingredients in root canal treatment in clinical settings.