Natural antibacterial gel to fight tooth decay: An in-silico modeling approach
1 Department of Pharmaceutics, Faculty of Pharmacy, Koringa College of Pharmacy, Korangi, Tallarevu Mandal, Andhra Pradesh-533461, India.
2 Department of Pharmaceutics, Faculty of Pharmacy, Aditya College of Pharmacy, ADB Road, Surampalem, Kakinada, Andhra Pradesh-533 437, India.
3 Department of Pharmaceutics, Faculty of Pharmacy, Government Polytechnic For Women, Meher Nagar, Kakinada, Andhra Pradesh– 533 003, India.
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2023, 14(02), 262-272.
Article DOI: 10.30574/wjbphs.2023.14.2.0220
Publication history:
Received on 11 April 2023; revised on 22 May 2023; accepted on 24 May 2023
Abstract:
This study developed an antibacterial oral gel to inhibit Streptococcus mutans, a bacterium that causes tooth decay. The gel was formulated using methanol extract of Piper betel leaves, hydroxypropyl methylcellulose and glycerin at different concentrations. The formulated gel was evaluated for pH, viscosity and antibacterial activity against S. mutans using standard methods. The methanol extract showed potent antibacterial activity, supporting its use in the gel formulation. In silico molecular docking studies targeted key S. mutans protein residues involved in substrate binding. Eleven bioactive compounds identified in the Piper betel extract via GC-MS analysis were docked against protein 1EUH, an NADP-dependent aldehyde dehydrogenase from S. mutans. All 11 compounds exhibited favorable docking scores, suggesting strong binding affinity for the target protein. The docking results correlated with the antibacterial activity of the formulated gel, which inhibited S. mutans growth more effectively than sodium fluoride, a standard dental product.
Keywords:
Aldehyde dehydrogenase; Antibacterial agents; Molecular docking; Oral gel; Piper betel; Streptococcus mutans
Full text article in PDF:
Copyright information:
Copyright © 2023 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0