Description
ABSTRACT
In this study, the focus was on the anti-bacterial activity of onions. This study researched the activities of onions extract on streptococcus mutans and streptococcus, the main casual bacterial for dental carries, pophyromonas gingivalis and prevotella intermedia, considered to be the main casual bacterial of adult periodontist.
The result showed that the onion extract possess an effect on all test bacterial strain (S.mutans jc-2, s.sobrinus OMZI76, P. Intermedia ATTC 25611), and the effect were bacterial cells. The activity of the onion extract was stable even after 48 hours in the culture medium. This result suggests that no decomposition or volatility of onion extracts occurred in the culture medium. The antibacterial activity of onion extract was not only markedly influenced by cysteine (10 mM) treatment. However, activity significantly decreased with alkali treatment. Grated onion left to stand at 37ᵒC for 48 hours did not show anti-bacterial activity. Also, activity of steam treated (100ᵒc, 10 min.) onion was not observed. Using avicel plate by thin layer choromatography with the solvent of n-butanol: acetic acid: water (3: 3: 1), the main component of the substance (the substance which develop color with ninhydrin) was observe at an RF value of about 0.9
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE PROJECT
- STATEMENT OF THE PROBLEM
- AIM AND OBJECTIVES OF THE PROJECT
- SCOPE OF THE PROJECT
- SIGNIFICANCE OF THE PROJECT
CHAPTER TWO
LITERATURE REVIEW
- ONION
- ORAL BATERIA
- ORAL MICROBIOME
- COMPOSITION OF THE ORAL MICROBIOME
- NON-BACTERIAL MEMBERS OF ORAL CAVITY
CHAPTER THREE
3.0 MATERIAL AND METHOD
3.1 PREPARATION OF ONION EXTRACT
3.2 TREATMENT OF ONION
3.3 PREPARATION OF BACTERIAL STRAIN
3.4 MEASUREMENT OF ANTIBACTERIAL ACTIVITY
CHAPTER FOUR
4.0 RESULTS AND DISCUSSION
- RESULTS
- DISCUSSION
CHAPTER FIVE
- CONCLUSION
- RECOMMENDATION
REFERENCES
CHAPTER ONE
1.0 Introduction
1.1 Background of the study
Onion is the first cultivated vegetable all over the centuries is the Allium family that is an amazing group that has over 500 species different in the shape, color and taste but they are close in their biochemical components (Amagase et al., 2011). The most common Allium family members are: Allium cepa (i.e., Onion), Allium stivum (i.e., Garlic), Allium Fistulosum, Allium Ampeloprasum, and Allium schoenoprasm (Ng et al., 2011 ).
Onion is the generic name of the Allium cepa family. It was cultivated 6000 years BC in the nail valley. It contains a lot of minerals and small number of vitamins. It is used as food as well as for medicinal purposes. As a medicine, it is better to use raw onions because by boiling it loses its efficacy (Mulrow et al., 2013).
The onions have different uses as culinary and therapeutic purposes. During World War II, Russian soldiers used the onions as antiseptic in the battle wounds. Recently, the onion still playing an important role in our diet and medicinal use (Mulrow et al., 2013).
Onions have 25 active components, like the sulphur which is the worthiest substance found in onion, it acts as an anti-inflammatory, thiosulfinates also can act as anti-thrombotic and superoxide-dismutase (SOD) which act as an anti-oxidants (Bora et al., 2010). The cell wall of the onion is rich with Uronic acid, glucose and smaller amount of arabinose, xylose, fructose and galactose which are found in the lower epidermis of the onion scale (Bora et al., 2010). On the other hand, the chemical components can be classified into two groups: Alk(en)yl Cysteine.
As a result of having investigated natural substance which has the potential of effectively preventing dental caries and periodontitis, the author has focused on the onion extract which have a peculiar odor and are a common food throughout the world. Though it has been suggested by the historical studies (Lawson et al., 2011) that onion extracts contain many components such as a lacrimatory stimulating component, only few studies on the antimicrobial activity of onion extract have been reported. These report describe antimicrobial activity exhibited by fungi such as aspergillus virus (Lawson et al., 2011), and penicillium rubrum (Lawson et al., 2011), in addition to Gram-positive bacteria such as Klebsiella pneumonia and Eschrichia coli (Zohri et al., 2011).
Bacteriological studies have identified the streptococcus mutans group (Zohri et al., 2011) as the main causative bacterial for dental caries, and the black pigmented Gram-negative obligative anaerobic rod (Zohri et al., 2011) such as pophyromonas gingivalis and prevotella intermedia were considered to be the main causative bacteria of adult periodontitis. Although many potential preventive methods against these diseases have been investigated, no completely effective preventive method has ever been established. The purpose of the current study was to examine the possibility of the use of onion as a preventive agent against dental caries and adult periodontitis.
1.2 Problem Statement
Oral microbial flora consist of numerous bacterial taxa, ranging from aerobes through fastidious anaerobes, and fungi, viruses, and protozoa. Many of these bacteria are unique to the oral cavity. The organisms exist in a complex interrelationship that is regulated and maintained by physical and metabolic microbial interactions, and by environmental factors, such as saliva and diet. Many of these organisms are relatively harmless, although others are significant pathogens, producing local and systemic diseases in healthy and compromised individuals. Onion extract is identified as one the natural means of fighting Oral microbial flora. This study was carried out to investigate the anti-bacterial activity of onion extract on mouth flora.
1.3 Aim and objectives of the study
This study was designed to investigate the possible antibacterial effects of onion extract on mouth flora.
The objectives of the study are:
- To study the how effectively onion extract can be used in oral pathogenic bacteria.
- To study other usefulness of onion extract
1.4 Significance of the study
The findings from this study would be useful to medical personnel in that it will help them to understand the anti-bacterial potential of onion extract.
1.5 Scope of the study
The scope of this study covers the antibacterial activity of onions. This study researched the activities of onion extracts on oral pathogenic bacteria such Streptococcus mutans and Streptococcus sobrinus etc.
CHAPTER FIVE
5.1 CONCLUSION
It was found during this study that the antibacterial activity disappeared form the onion extracts kept at 37oc for more than two days after grating. This finding suggests that the thiosulfinates probably changed by enzyme reaction into di-, mono-, tri-sulfides or thiosulfinate, etc. which are relatively unstable substance (Whitaker et al., 2016). Actually, no antibacterial activity was observed in the commercially available disulfides on the test bacterial strains (data not shown). Sharma et al. (2019) also reported that no antimicrobial activity was observed in synthesized dipropyldisulfide.
5.2 RECOMMENDATION
The main antibacterial components in these onion extracts may be trans-(+)-s-( propeny1)-L- cysteine sulfoxide which exists in the results of this study suggest that there is a possibility of preventing dental caries and adult periodontitis with onion extracts as these were found to have bactericidal activity against dental caries and adult periodontitis related bacteria. In the discussion of the usefulness of onion extracts in clinical practice, the safety factor should also be considered.
