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Harold Corke - One of the best experts on this subject based on the ideXlab platform.
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Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
Food Chemistry, 2008Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.
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Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
Food Chemistry, 2008Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.
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Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and i...
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Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Bin Shan, J. D. Brooks, Yizhong Cai, Harold CorkeAbstract:Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives.
Bin Shan - One of the best experts on this subject based on the ideXlab platform.
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Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
Food Chemistry, 2008Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.
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Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
Food Chemistry, 2008Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.
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Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and i...
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Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Bin Shan, J. D. Brooks, Yizhong Cai, Harold CorkeAbstract:Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives.
J. D. Brooks - One of the best experts on this subject based on the ideXlab platform.
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Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
Food Chemistry, 2008Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.
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Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
Food Chemistry, 2008Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.
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Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Bin Shan, J. D. Brooks, Harold CorkeAbstract:Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and i...
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Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Bin Shan, J. D. Brooks, Yizhong Cai, Harold CorkeAbstract:Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography-mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and its major components. This study suggests that cinnamon stick and its bioactive components have potential for application as natural food preservatives.
Roger S.m. Blaylock - One of the best experts on this subject based on the ideXlab platform.
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Antibacterial Properties of KwaZulu natal snake venoms.
Toxicon, 2000Co-Authors: Roger S.m. BlaylockAbstract:Abstract The objective was to ascertain whether local snake venoms have Antibacterial Properties. The venoms of the common night adder ( Causus rhombeatus ), gaboon adder ( Bitis gabonica ), puff adder ( Bitis arietans ), black mamba ( Dendroaspis polylepis ), eastern green mamba ( Dendroaspis augusticeps ), forest cobra ( Naja melanoleuca ), snouted cobra ( Naja annulifera ) and Mozambique spitting cobra ( Naja mossambica ) were collected and, by gel diffusion, tested against the bacteria Staphylococcus aureus, Escherichia coli, Pseudomonas aeriginosa, Bacteriodes fragilis, Bacteroides intermedius, Clostridium sordellii and Clostridium perfringens . All snake venoms showed Antibacterial activity, with the adders showing most activity against the aerobes while the cobras showed lesser, but equal activity against the aerobes and anaerobes. Black mamba venom only showed activity against C. perfringens . In conclusion, local snake venoms have Antibacterial Properties which are dependent on the venom and bacterial type; and in the Naja spp., for anaerobic bacteria, diminish in winter. There is liable to be more than one toxin component responsible.
Ervin I. Weiss - One of the best experts on this subject based on the ideXlab platform.
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Antibacterial Properties of pit and fissure sealants combined with daily fluoride mouth rinse.
Pediatric dentistry, 2010Co-Authors: Shlomo Matalon, Ervin I. Weiss, Benjamin Peretz, Reut Sidon, Hagay SlutzkyAbstract:PURPOSE: Pit and fissure sealants are widely used in the prevention of initial occlusal caries. The purpose of this study was to determine whether fluoride releasing pit and fissure sealants regain their Antibacterial Properties after rinsing with a fluoride solution. METHOD: Helioseal F, Ultraseal XT, Dyract Seal, and GC Fuji TRIAGE were placed on the sidewalls of the wells of a 96-microtiter plate. After polymerization and a 30 day aging process, the samples were rinsed daily with a 0.05% NaF solution for 14 days. Twenty four hours after the last fluoride rinse, freshly grown Streptococcus mutans cells (circa 1 x 106) were placed on the surface of each sample for 1 hour at 37 degrees C. Growth medium was then added to each well and bacterial growth was followed for 24 hours in a temperature-controlled spectrophotometer. Similar experiments were conducted on samples 48 hours and 72 hours after the last fluoride rinse. RESULTS: The results showed that both GC Fuji TRIAGE and Dyract Seal possessed Antibacterial Properties 24 hours after the last fluoride exposure. GC Fuji TRIAGE maintained potent Antibacterial Properties 48 hours after the last fluoride rinse. 72 hours after the last fluoride rinse none of the materials showed any Antibacterial Properties. CONCLUSIONS: None of the tested materials showed any Antibacterial Properties after a 30 day aging process An aging process of all tested sealant materials, for 30 days, resulted in a complete elimination of their Antibacterial Properties. After a daily 30 second rinse for two weeks with a 0.05% NaF solution, the Antibacterial attributes of the glass-ionomer and the compomer based sealants were regained.
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Antibacterial Properties of self-etching dental adhesive systems.
Journal of the American Dental Association (1939), 2007Co-Authors: Osnat Feuerstein, Shlomo Matalon, Hagay Slutzky, Ervin I. WeissAbstract:ABSTRACT Background Dental adhesives with Antibacterial Properties may reduce recurrent or secondary caries. The authors conducted a study to examine the immediate and long-lasting Antibacterial Properties of four self-etching adhesive systems. Methods The authors used the agar diffusion test (ADT) and direct contact test (DCT) to measure the Antibacterial Properties of AdheSe (Ivoclar Vivadent, Schaan, Liechtenstein), Adper Prompt L-Pop (3M ESPE, Seefeld, Germany), Clearfil Protect Bond (Kuraray, Kurashiki, Okayama, Japan) and Xeno III (Dentsply, Konstanz, Germany) on Streptoccocus mutans after aging samples in phosphate-buffered saline for one, two, seven and 14 days. Results Only Clearfil Protect Bond showed an inhibition halo in the ADT. In the DCT, fresh samples of all of the tested materials exhibited potent Antibacterial Properties, which were maintained by AdheSe for one day and Clearfil Protect Bond for seven days. None of the adhesive systems exhibited any Antibacterial Properties after 14 days. Conclusions All of the tested adhesives had an immediate bactericidal effect on S. mutans. None, however, had long-lasting Antibacterial Properties. Clinical Implications The application of self-etching adhesive materials could contribute to the immediate elimination of residual bacteria. The likelihood of developing secondary caries as a consequence of bacterial microleakage may not be affected by the use of the adhesive systems tested in this study.
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Surface Antibacterial Properties of resin and resin-modified dental cements.
Quintessence international (Berlin Germany : 1985), 2007Co-Authors: Hagay Slutsky, Ervin I. Weiss, Israel Lewinstein, Shimshon Slutzky, Shlomo MatalonAbstract:OBJECTIVE Cements possessing Antibacterial Properties may reduce bacteria-induced fixed partial denture complications. The purpose of this study was to evaluate the Antibacterial Properties of 4 dental cements using the direct contact test (DCT) and the agar diffusion test (ADT). METHOD AND MATERIALS The ADT was performed using mitis salivarius agar plates. Each plate was evenly inoculated with freshly grown mutans streptococci. Two samples of each test material-RelyX ARC, Variolink II, GC FujiCEM, and Principle-were placed, and the inhibition halo obtained was measured after 48 hours. For the DCT, 8 samples were placed on the sidewalls of wells in a 96-well microtiter plate. After polymerization, freshly grown Streptococcus mutans cells (1 X 10(6)) were placed on the surface of each sample for 1 hour at 37 degrees C. Fresh medium was then added to each well, and bacterial growth was followed for 16 hours in a temperature-controlled spectrophotometer. Similarly prepared samples were aged in phosphate-buffered saline for 1 or 7 days and the DCT was repeated. Analysis of variance (ANOVA) and Tukey multiple comparisons were applied to the data. RESULTS In the ADT, GC FujiCEM showed an inhibition zone of 2.0 +/- 0.3 mm, and Principle showed an inhibition zone of 1.2 +/- 0.2 mm. In the DCT, freshly polymerized samples of GC FujiCEM and Principle exhibited potent Antibacterial Properties, while samples of Variolink II and RelyX ARC showed moderate Antibacterial Properties. Principle showed some Antibacterial Properties even after 1 day (P < .001). CONCLUSION None of the tested cements in this study possesses long-term Antibacterial Properties.
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Antibacterial Properties of temporary filling materials.
Journal of endodontics, 2006Co-Authors: Hagay Slutzky, Ervin I. Weiss, Iris Slutzky-goldberg, Shlomo MatalonAbstract:The purpose of this study was to investigate the Antibacterial Properties of temporary fillings. The direct contact test (DCT) was used to evaluate the Antibacterial Properties of Revoltek LC, Tempit, Systemp inlay, and IRM. These were tested in contact with Streptococcus mutans and Enterococcus faecalis. The materials were examined immediately after setting, 1, 7, 14, and 30 days after aging in phosphate buffered saline (PBS). Statistical analysis included two-way ANOVA, one-way ANOVA, and Tukey multiple comparison. Systemp inlay, Tempit, and IRM exhibited Antibacterial Properties when in contact with S. mutans for at least 7 days, Tempit and IRM sustained this ability for at least 14 days. When in contact with E. faecalis Tempit and IRM were Antibacterial immediately after setting, IRM sustained this ability for at least 1 day. Our study suggests that the difference in temporary filling materials may influence which microorganism will be able to invade the root canal system.
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Surface Antibacterial Properties of fissure sealants.
Pediatric dentistry, 2003Co-Authors: Shlomo Matalon, Hagay Slutzky, Yardena Mazor, Ervin I. WeissAbstract:Purpose: Sealants form a physical barrier between the oral environment and deep fissures that contribute to caries prevention. It is postulated that sealants possessing Antibacterial Properties are advantageous. The purpose of this study was to evaluate the Antibacterial Properties of four pit and fissure sealants using direct contact test (DCT) and agar diffusion test (ADT). Methods: For the DCT, 8 samples of Helioseal F (Vivadent), Ultraseal XT (UltadentWeldent), Conseal F (SDI), and Dyract Seal (Dentsply) were placed on the sidewalls of wells of a 96-microtiter plate. After polymerization, freshly grown Streptococcus mutans cells (circa 1X10 6 ) were placed on the surface of each sample for 1 hour at 37°C. Fresh media was then added to each well and bacterial growth was followed for 16 hours by temperature-controlled spectrophotometer. Similarly prepared samples were aged in phosphate buffered saline for 14 and 30 days and the DCT was repeated. The ADT was performed by placing samples in uniform wells punched in agar plates. Results: Freshly polymerized samples in the DCT, Dyract Seal and Ultraseal XT possessed prominent Antibacterial Properties. Dyract Seal also demonstrated the most potent Antibacterial Properties, which lasted 14 days but faded within 30 days. In ADT, the halo in the bacterial lawn was measured after 48 hours, and only Dyract Seal demonstrated an inhibition zone. Conclusions: The compomer-based sealant Dyract Seal possessed the most potent and longest lasting Antibacterial activity.(Pediatr Dent. 2003;25:43-48)
