Volume 26, Issue 9 (Des 2018)                   JSSU 2018, 26(9): 806-819 | Back to browse issues page


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jahanizadeh S, marjani A, yazdian F, omidi M. Preparation and evaluation of antibactrial effect of polysaccharide nanocomposite contains curcumin for prevention of dental bacterial biofilm formation. JSSU. 2018; 26 (9) :806-819
URL: http://jssu.ssu.ac.ir/article-1-4540-en.html
Abstract:   (563 Views)
Introdution: One of the main reasons of dental caries is the increase in microbial activity in the oral cavity. Streptococcus mutans (S. mutans) is the main etiological agent in dental caries. The aim of this study was preparation and evaluation bio-nanocomposite Chitosan CS-St-MMT encapsulated with Curcumin fabricated by precipitation and ionic gelation method and antimicrobial effect was investigated.
Methods: The present study was an experimental one. Physiochemical characteristics and structural characterization of nanocomposite were evaluated by the from the perspective of in vitro efficiency, drug release profile, nanocomposite size, zeta potential, surface morphology and FTIR spectra.
Results: The optimal formulation nanocomposites had the average particles size of 35.9 nm and zeta potential 37.2 mV and Curcumin entrapment efficiency of 91%. The maximum release of the drug for this Nanosystem was about 80%, indicated the control of release in the presence of montmorillonite compared with the absence of montmorillonite nanocomposite. In FTIR studies, absorption peak was observed for curcumin, starch, chitosan and montmorillonite in nanocomposites, which indicated the mixing of montmorillonite and curcumin in nanocomposites. Finally, the antibacterial activity of bio nanocomposite against Streptococcus mutans was assessed.
Conclusion: Curcumin-loaded bio nanocomposite hindered the formation of biofilm on dental models very effectively, because of the improvement in the encapsulated curcumin stability and increased water solubility.
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Type of Study: Original article | Subject: other
Received: 2018/05/6 | Accepted: 2018/08/4 | Published: 2019/03/2

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