Effectiveness of cabbage (Brassica Oleracea Var. Capitata L.) against streptococcus mutans, staphylococcus aureus and Porphyromonas gingivalis bacteria

Authors

Irene E. Rieuwpassa, Department of Oral Biology, Faculty of Dentistry, Hasanuddin University, Makassar, IndonesiaFollow
Nurlindah Hamrun, Department of Oral Biology, Faculty of Dentistry, hasanuddin University, Makassar, IndonesiaFollow
Maria Tanumihardja, Department of Conservative Dentistry, Faculty of Dentistry, Hasanuddin University, Makassar, IndonesiaFollow
Juni J. Nugroho, Department of Conservative Dentistry, Faculty of Dentistry, Hasanuddin University, Makassar, IndonesiaFollow
Risfah Yulianty, Department of Pharmaceutical Science and Technology, Faculty of Pharmacy, Hasanuddin University, Makassar, IndonesiaFollow
Sherlie DianaFollow
Yogie M. Arief, Faculty of Dentistry, Hasanuddin University, Makassar, IndonesiaFollow
Nur F. Said, Faculty of Dentistry, Hasanuddin University, Makassar, IndonesiaFollow
Rezky A. Putri, Faculty of Dentistry, Hasanuddin University, Makassar, IndonesiaFollow
Boy M. Bachtiar, Department of Oral Biology, Faculty of Dentistry, University of Indonesia, Jakarta, IndonesiaFollow
Heni Susilowati, Department of Oral Biology, Faculty of Dentistry, Gadjah Mada University, Yogyakarta, IndonesiaFollow
Retno I. Roestamadji, Department of Oral Biology, Faculty of Dentistry, Airlangga University, Surabaya, IndonesiaFollow

Abstract

Objective: Therefore, this study was aimed at examining the inhibition of green cabbage and purple cabbage against oral pathogenic bacteria and knowing the nitrate content and the theoretical benefits of nitrate in cabbage as a prebiotic material that supports oral and dental health including systemic body health by lowering blood pressure.

Material and Methods: The type of research to be used is laboratory experimental with the post test only control group. Preparation of green cabbage and purple cabbage extracts with maceration technique. Dilution was carried out so that the concentration of green cabbage and purple cabbage extracts was 40%, 60%, 80% and 100%. Inhibition testing of cabbage extract (Brassica Oleracea L. Var. Capitata L.) was carried out using the disc diffusion method. Furthermore, observation and measurement of clear zone diameter according to David and Stout (1971).

Results: It is hoped that this research can be the first step in the development of products made from cabbage can be used as prebiotics in maintaining the ecosystem of the oral cavity and body to stay healthy.

Conclusion: Cabbage (Brassica Oleracea L. Var. Capitata L.) has many benefits in the field of oral health.  Green cabbage and purple cabbage extracts are able to inhibit the growth of Streptococcus mutans, Staphylococcus aureus and Porphyromonas gingivalis bacteria. Cabbage (Brassica Oleracea L. Var. Capitata L.) also has nitrate levels which are beneficial for oral and systemic health by lowering blood pressure.

Recommended Citation

Rieuwpassa, Irene E.; Hamrun, Nurlindah; Tanumihardja, Maria; Nugroho, Juni J.; Yulianty, Risfah; Diana, Sherlie; Arief, Yogie M.; Said, Nur F.; Putri, Rezky A.; Bachtiar, Boy M.; Susilowati, Heni; and Roestamadji, Retno I. (2024) "Effectiveness of cabbage (Brassica Oleracea Var. Capitata L.) against streptococcus mutans, staphylococcus aureus and Porphyromonas gingivalis bacteria," Journal of Dentomaxillofacial Science: Vol. 9: Iss. 3, Article 4.
DOI: https://doi.org/10.15562/jdmfs.v9i3.1892
Available at: https://scholarhub.unhas.ac.id/jdmfs/vol9/iss3/4

Pages

188-193

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Rights

©2025Irene E. Rieuwpassa, Nurlindah Hamrun, Maria Tanumihardja, Juni J. Nugroho, Risfah Yulianty, Yogie M. Arief, Nur F. Said, Rezky A. Putri, Boy M. Bachtiar, Heni Susilowati, Retno I. Roestamadji

DOI

10.15562/jdmfs.v9i3.1892