Effect of Novel Watermelon Mouthwash on Oral Micro Flora in Patients Undergoing Orthodontic Treatment

ABSTRACT

Patients undergoing orthodontic treatment undergo various changes in their oral microbiological profile, which are attributed to the accumulation of plaque and calculus around various orthodontic attachments. Plaque and calculus are primarily composed of various salivary mineral particles and bacteria such as Lactobacillus and Streptococcus mutans. These changes in the oral cavity will result in the formation of white spot lesions around the bracket surface. The aim of this research was to study the antibacterial effect of watermelon mouthwash on Lactobacillus and Streptococcus mutans. MethodsThis is an in-vitro study to determine the antibacterial activity of watermelon mouth wash against Lactobacillus and Streptococcus mutans. Fresh cut watermelon is used to prepare the watermelon mouth wash. The extract of watermelon is concentrated by boiling and mixed with various additives to prepare the mouthwash. The antibiotic sensitivity is studied using well diffusion methods in culture plates under three different concentrations [50%, 100% and 150%]. After an incubation period of 24 hours, antibiotic sensitivity is studied by measuring the area of inhibition. ResultsArea of inhibition was seen in all three different concentrations against both Lactobacillus [50 % - 20 mm, 100 % - 23 mm and 150 % - 29 mm] and Streptococcus mutans [50 % - 10 mm, 100 % - 15 mm and 150 % - 18 mm]. ConclusionsThe antibacterial effect of the novel watermelon mouthwash showed that there was significant activity of the mouthwash against Lactobacillus and Streptococcus mutans. The antibacterial activity was more significant against Lactobacillus than Streptococcus mutans. To support the in vitro results, planned clinical trials will be conducted to study the effect of the watermelon mouth wash against oral microflora in patients undergoing orthodontic treatment.