ANTIMICROBIAL AND SYNERGISTIC ACTIVITY OF INGREDIENTS OF BETEL QUID ON ORAL AND ENTERIC PATHOGENS

In this study, antimicrobial and synergistic activity of ingredients of betel quid i.e. kattha, lime, betel leaf, betel nut, cardamom, clove and fennel seeds was tested against microbial population of oral cavity and four enteric pathogens namely Staphylococcus aureus, Salmonella typhi, Escherichia coli and Shigell flexneri. For this purpose two methods were used. Pour plate method was used for calculating the reduction in microbial population in oral cavity and disk diffusion method was used for detecting the effect of ingredients of betel quid on enteric pathogens. In the first method, microbial population of saliva before and after chewing above ingredients individually and in different combinations was compared. It was found that the each ingredient of betel quid separately and in different combination shows reduction in microbial population by different percentage. The highest percentage of reduction in microbial population was shown by the combination of betel leaf, lime and kattha (Blk) followed by betel leaf, cardamom etc. In the second experiment it was found that the bacteria investigated showed most susceptibility against kattha followed by clove and then combination of betel leaf, lime and kattha. From the study it was concluded that chewing of betel quid after every meal reduces the population of oral micro flora which may be responsible for dental carries and bad breath. It was also seen that enteric pathogens like Staphylococcus aureus, Salmonella typhi, Escherichia coli and Shigell flexneri could be inhibited by ingredients of beetle quid.