Efecto inhibitorio in vitro del extracto etanólico de Stevia rebaudiana sobre los factores de virulencia cariogénicos de Streptococcus mutans ATCC 25175





El objetivo de la investigación fue determinar el efecto in vitro del extracto etanólico de Stevia Rebaudiana sobre los factores de virulencia cariogénicos de Streptococcus mutans ATCC 25175. Se evaluó el efecto del extracto etanólico 70° de Stevia Rebaudiana a diferentes concentraciones. El efecto sobre el potencial acidogénico se determinó evaluando cambio de pH pre y post-incubación. El efecto sobre la formación de polisacáridos insolubles se determinó utilizando método fenol-ácido sulfúrico. Los datos fueron evaluados mediante análisis de varianza y análisis post hoc con prueba Tukey. La significancia fue considerada si p < 0,05. Las seis concentraciones presentaron efecto inhibitorio sobre ambos factores de virulencia. Del potencial acidogénico, la concentración 1,07% presentó menor efecto que las concentraciones 25%, 50% y 75%; la de 5% menor efecto que las de 50% y 75%; la de 10% menor efecto que la de 75%. Con relación a la formación de polisacáridos insolubles: las concentraciones 1,07%, 5%, 10% y 25% presentaron menor efecto que las de 50% y 75%. Se concluye que el extracto etanólico de Stevia rebaudiana posee efecto inhibitorio in vitro sobre el potencial acidogénico y la formación de polisacáridos extracelulares insolubles en agua de Streptococcus mutans ATCC 25175.


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Cómo citar

Pairazamán-García, J., & Ríos-Caro, T. (2020). Efecto inhibitorio in vitro del extracto etanólico de Stevia rebaudiana sobre los factores de virulencia cariogénicos de Streptococcus mutans ATCC 25175. Agroindustrial Science, 10(1), 95-102. https://doi.org/10.17268/agroind.sci.2020.01.13