ANTIMICROBIAL ACTIVITY OF CLOVE AND CINNAMON MEDIATED SILVER NANOPARTICLES AGAINST Lactobacillus SPECIES - AN in vitro STUDY

Background: Clove and cinnamon is also known for a number of medicinal biological activities, such as antibacterial, antifungal, insecticidal and antioxidant properties, and is used traditionally as a savoring agent and antimicrobial material in food. Lactobacilli are known contributing to the balance of microflora and the primary cause for dental caries. Formulations made of herbal products have not been put to use in abundance in comparison to synthetic drugs which pose side effects.

Aim: The aim of this study was to assess and evaluate the antimicrobial activity of clove-cinnamon mediated silver nanoparticles against Lactobacilli.

Materials and Methods: The clove-cinnamon powder procured for the aqueous extract solution was boiled, filtered and added with silver nitrate solution for nanoparticles synthesis and then centrifuged at 8000 rpm to form pellets. The solutions at different concentrations were added to the wells of the inoculated agar plate and left for incubation. The zones of inhibition for every concentration were then measured using a scale by the agar diffusion method.

Results: The antimicrobial activity of silver nanoparticles with clove and cinnamon extracts against Lactobacilli was most effective at the highest concentration (15 mm). It was found to be more than Amoxicillin (8 mm).

Conclusion: The study proved that clove and cinnamon extract mediated silver nanoparticles showed good antimicrobial activity. Further research and clinical trials needs to be done in future to make new formulations.