@article{NADIA_UTAMI_FARIDA_2019, title={IN VITRO ANTIBACTERIAL EFFECT OF BREADFRUIT LEAF EXTRACT AGAINST STREPTOCOCCUS SANGUINIS ATCC 10556 BIOFILM}, volume={11}, url={https://journals.innovareacademics.in/index.php/ijap/article/view/33381}, DOI={10.22159/ijap.2019.v11s1.AR200}, abstractNote={<p><strong>Objective</strong>: Evidence indicates that breadfruit leaf extract may have antibacterial properties. In terms of bacterial plaque, Streptococcus sanguinis is<br>known as an early agent of its formation. The purpose of this study was to analyze the antibacterial effects of breadfruit leaf extract on the growth of<br>S. sanguinis.<br><strong>Methods</strong>: S. sanguinis ATCC 10556 was cultured in 96-well plates and was incubated at 37°C for 20 h (the accumulation phase) or 24 h (the maturation<br>phase). Then, breadfruit leaf extract was added at concentrations of 5, 10, 20, 40, 80, and 100%. The viability of S. sanguinis was evaluated using the<br>3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay at a wavelength of 490 nm.<br><strong>Results</strong>: Our results demonstrated that the viability of S. sanguinis, after exposure to the breadfruit leaf extract at all concentrations, during the<br>accumulation and maturation phases was lower than the control group (p<0.05). In addition, the viability of S. sanguinis after exposure to the breadfruit<br>leaf extract at concentrations of 20, 80, and 100% during the accumulation phase was lower than that observed during the maturation phase.<br><strong>Conclusion</strong>: Collectively, our novel findings should provide insight into the potential of breadfruit leaf extract to positively affect oral and dental<br>health.</p>}, number={1}, journal={International Journal of Applied Pharmaceutics}, author={NADIA, VAZA and UTAMI, SRI and FARIDA, RATNA}, year={2019}, month={Apr.}, pages={92–95} }