Objective. To formulate 2% neem and 2% liquorice mouthwashes and to compare the antimicrobial efficacy of these mouthwashes with the standard 0.2% chlorhexidine mouthwash. Materials and methods. Neem and liquorice were dispensed as per the list using suitable balances. Minimum inhibitory concentration (MIC) of 2% neem, 2% liquorice and 0.2% chlorhexidine against Lactobacillus, Actinomyces naeslundii, Streptococcus sanguis, Streptococcus mutans is determined by serial dilution analysis. Results and discussion. Streptococcus mutans shows sensitivity to all three mouthwashes at a concentration starting from 0.2 µg/ml, while Lactobacillus shows sensitivity to neem and chlorhexidine mouthwashes at a concentration starting from 1.6 µg/ml, and liquorice is effective at a concentration starting from 3.125 µg/ml. Streptococcus sanguis shows sensitivity to chlorhexidine and liquorice mouthwashes at a concentration starting from 25 µg/ml, and to neem at a concentration starting from 50 µg/ml. Actinomyces naeslundii shows sensitivity to chlorhexidine and neem mouthwashes at a concentration starting from 1.6 µg/ml, and to liquorice at a concentration starting from 3.125µg/ml. Conclusions. An in vitro analysis of the formulated mouthwashes, to test the effect on primary colonizers, showed that the MIC for the studied mouthwashes was similar to that of 0.2% chlorhexidine.
Keywords:- antimicrobial activity
- chlorhexidine
- liquorice
- neem
- streptococcus