Aktywność preparatu Listerine wobec bakterii tlenowych

Marta Ziółkowska-Klinkosz, *Anna Kędzia

Summary
Antiseptic mouthrinses are well known for their antimicrobial effectiveness and are widely used for the treatment and prevention of oral diseases, particularly plaque-related diseases, such gingivitis and periodontitis. The essential oil-containing antiseptic mouthrinse, Listerine, was compounded in 1890. The main compounds responsible for its antimicrobial activity are 0.092% eucalyptol, 0.060% methyl salicylate, 0.042% menthol and 0.064% thymol. The aim of this study was to evaluate the effect of the Listerine on aerobic bacteria isolated from oral cavity and upper respiratory tract. A total 35 strains of aerobes isolated from patients and 5 reference strains were tested. The following genera of bacteria were tested: Staphylococcus (8 strains), Enterococcus (5), Corynebacterium (2), Acinetobacter (2), Citrobacter (2), Enterobacter (2), Escherichia (4), Klebsiella (3), Pseudomonas (5), Proteus (2) and 5 reference strains from genus: Staphylococcus aureus ATCC 25923, Enterococcus faecalis ATCC 29212, Acinetobacter baumannii ATCC 19606, Klebsiella pneumoniae ATCC 13883 and Escherichia coli ATCC 25922. Susceptibility (MIC) was determined by the serial dilution method Listerine Fresh Burst (Johnson & Johnson) in Mueller-Hinton agar. Inoculum containing 10⁵ CFU/spot was seeded with Steers replicator upon the surface of agar with and without Listerine (strains growth control). Incubation the plates was performed for 24 hrs at 37°C in aerobic conditions. The MIC was defined as the lowest concentrations of herbal product that inhibited growth of aerobes. The results indicated that the most susceptible to Listerine was Gram-positive rods from genus of Corynebacterium xerosis (MIC = 100 mg/ml). The most susceptible from Gram-positive cocci were the strains of Staphylococcus aureus (MIC = 200 mg/ml). The strains of Staphylococcus epidermidis and Enterococcus faecalis were less susceptible to Listerine. MIC’s for the cocci were to the concentrations from 200 to ≥ 300 mg/ml.
The Gram-negative rods were less sensitive too. Only strains of Acinetobacter baumannii were sensitive to concentrations 200-300 mg/ml. Remaining tested rods were susceptible to ≥ 300 mg/ml.
The Listerine was more active against Gram-positive strains than Gram-negative rods.

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