The Effect of Heat-Killed Candida Albicans and Dentin Powder on the Antibacterial Activity of Chlorhexidine Solution

INTRODUCTION: The purpose of this study was to compare the inhibitory effect of heat-killed Candida albicans and dentin powder on the antibacterial activity of chlorhexidine (CHX) against Enterococcus faecalis and Streptococcus sanguis. MATERIALS AND METHODS: The antibacterial effect of each group w...

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Detalles Bibliográficos
Autores principales: Mohammadi, Zahed, Shalavi, Sousan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Iranian Center for Endodontic Research 2012
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3467129/
https://www.ncbi.nlm.nih.gov/pubmed/23056121
Descripción
Sumario:INTRODUCTION: The purpose of this study was to compare the inhibitory effect of heat-killed Candida albicans and dentin powder on the antibacterial activity of chlorhexidine (CHX) against Enterococcus faecalis and Streptococcus sanguis. MATERIALS AND METHODS: The antibacterial effect of each group was determined by measuring the zone of inhibition diameter in millimeters after incubation at 37°C for 24 hours in a humid atmosphere. Each test was repeated three times. Data were analyzed using ANOVA and Tukey’s test. RESULTS: Results indicated that both heat-killed C. albicans and dentin powder decreased the antibacterial activity of CHX against both tested bacteria significantly (P<0.05). CONCLUSION: In conclusion, both heat-killed Candida albicans and dentin powder reduced the antibacterial activity of CHX significantly.

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