Evaluation of the Anti-Streptococcus mutans Potential of Petroselinum crispum, an in vitro Study

Abstract

Background and Aim: The use of medicinal plants and traditional remedies has become increasingly widespread. Parsley is one of the traditional herbs used for treatment and prevention of various illnesses. This study aims to assess the in vitro antimicrobial effect of Petroselinum crispum (parsley) on Streptococcus mutans and compare it to antibacterial activity of different concentrations of chlorhexidine 0.2%. Materials and Methods: The minimal bactericidal concentration (MBC) and minimal inhibitory concentration effects of parsley on S. mutans isolates were investigated by Agar well diffusion and broth microdilution assays. Results: S. mutans was treated with the extract in various concentrations according to the CLSI’s protocol. The median minimal inhibitory concentration (MIC) of ethanolic extract exhibited a bactericidal effect on S. mutans strains in 2500 ppm comparing to aqueous extract that showed bactericidal activity in 10000 ppm, p=0.001. CHX demonstrated anti streptococcal activity in 260 ppm concentration revealing more intensive bactericidal effect than parsley, p=0.001. This research showed that Chlorhexidine significantly has higher anti S. mutans activity than parsley. Conclusion: The results indicate that parsley (Petroselinum crispum) has a lower anti S. mutans activity in vitro. Its bacteriostatic activity on S. mutans strains is less than that of chlorhexidine mouth wash p=001. The use of parsley as a preventive measure for dental caries needs more investigations.