Evaluation of Effectiveness of Anti-Microbial Property in Anthocyanin-Curcumin Photosensitizer Gel- In Vitro Study

Abstract

Background: Antimicrobial properties are essential in combating infections caused by various microorganisms, including bacteria, fungi, and viruses. Curcumin, derived from turmeric, and anthocyanins, found in fruits like pomegranate, are two phytochemicals known for their significant antimicrobial effects. This study evaluates the effectiveness of a gel containing these compounds as a photosensitizer in an in vitro setting, particularly concerning oral potentially malignant disorders.

Materials: The study utilized plant extracts of anthocyanin from Punica granatum (pomegranate) and curcumin from Curcuma longa (turmeric). The microbial cultures included Candida species and other bacteria, grown on specific culture media: Sabouraud Dextrose Agar (SDA) for fungi, Brain Heart Infusion (BHI) for bacterial growth, and Mueller Hinton Agar (MHA) for additional bacterial strains.

Results: The results indicated that both Candida albicans and Candida parapsilosis exhibited significant activity, along with Streptococcus mutans, which is particularly relevant in oral health. In contrast, Escherichia coli showed comparatively lower activity. The findings suggest that the antimicrobial efficacy of the anthocyanin-curcumin gel could be beneficial in managing microbial infections associated with oral potentially malignant disorders.

Conclusion: The study highlights the potential of curcumin and anthocyanins as effective antimicrobial agents, particularly in oral health applications. Their incorporation into therapeutic strategies may provide dual benefits of antimicrobial and anti-inflammatory effects, paving the way for innovative treatments in managing oral diseases. Future research should focus on clinical evaluations and formulation enhancements to maximize their therapeutic potential.