Efecto antibacteriano in vitro del extracto acuoso de dos marcas comerciales de Camellia sinensis “té verde” frente a Streptococcus mutans ATCC 25175

Abstract

Objetivo: Determinar el efecto antibacteriano in vitro del extracto acuoso de dos marcas comerciales de Camellia sinensis “té verde” frente a Streptococcus mutans ATCC 25175 Materiales y métodos: Se realizó un estudio prospectivo, longitudinal, experimental, evaluando un total de 8 muestras, se utilizó un cultivo liofilizado de la cepa de referencia de Streptococcus mutans ATCC 25175, una vez obtenida la cepa se diluirá en Tioglicolato esteríl y se determinara la resistencia bacteriana mediante la Técnica de Kirby Bauer (HICB) en la cual se prepararán concentraciones al 20%, 40%, 60% y 80% del extracto acuoso de cada marca comercial de Camellia sinensis “té verde “y se determinara la Concentración Mínima Inhibitoria. Resultados: Se encontró que la concentración mínima inhibitoria al 80% de la marca comercial de Camellia sinensis DEL VALLE CUZCO fue mayor al HUERTO DEL EDEN frente a Streptococcus mutans ATCC 25175, medición realizada en Espectrofotómetro (0,072Nm>0.055Nm), además los halos de inhibición guardan relación directamente proporcional a la concentración del extracto. Conclusiones: Se concluye que la marca VALLE CUZCO tiene mayor concentración mínima inhibitoria a comparación de la marca HUERTO DEL EDEN frente a Streptococcus mutans, ATC25175, por tanto, su efecto antibaceteriano invitro es mayor.

Objective: Determine the in vitro antibacterial effect of the aqueous extract of two commercial brands of Camellia sinensis "green tea" against Streptococcus mutans ATCC 25175. Material and methods: A prospective, longitudinal, experimental study was carried out, evaluating a total of 8 samples. A lyophilized culture of the reference strain of Streptococcus mutans ATCC 25175 was used. Once the strain was obtained, it was diluted in sterile Thioglycolate and bacterial resistance was determined by means of the Kirby Bauer Technique (HICB) in which concentrations of 20%, 40%, 60% and 80% of the aqueous extract of each commercial brand of Camellia sinensis "green tea" will be prepared and the Minimum Inhibitory Concentration will be determined. Results: It was found that the minimum inhibitory concentration at 80% of the commercial brand of Camellia sinensis DEL VALLE CUZCO was higher than that of HUERTO DEL EDEN against Streptococcus mutans ATCC 25175, measured in a Spectrophotometer (0.072Nm>0.055Nm), in addition to the inhibition halos are directly proportional to the concentration of the extract. Conclusions: It is concluded that the VALLE CUZCO brand has a higher minimum inhibitory concentration compared to HUERTO DEL EDEN brand against Streptococcus mutans, ATC25175, therefore, its in vitro antibacterial effect is greater.