In Vitro Antimicrobial Activities of Pistachio Hydroalcoholic Extract Against Oral Facultative Anaerobes

Research on herbal agents is justifiable since they are often safe for the host. Pistacia vera seed (pistachio) is edible with various therapeutic effects such as antioxidant and anti-inflammatory. This study aims to evaluate the antibacterial effects of pistachio extract on oral facultative anaerobes.

The hydroalcoholic extract of pistachio was prepared by the maceration method. The agar diffusion method was used to determine the antibacterial effects of 5%, 10%, and 20% extracts against Streptococcus mutans, Actinomyces viscosus, and Enterococcus feacalis. Chlorohexidine (0.2%) and DMSO (10%) were employed as positive and negative controls, respectively. A 0.5 McFarland scale of each bacteria was incubated in 5 mL of brain heart infusion broth at 37 °C for 48 h in a rotatory shaker and swabbed on agar medium plates. Afterward, the sterile discs were impregnated with different concentrations of extracts. The discs were aseptically placed onto pathogen-seeded plates and incubated at 37 °C for 48 h. Then, The zone of inhibition was measured. All the tests were carried out in triplicate on three separate days.

The antibacterial effects against Streptococcus mutans and Actinomyces viscosus were significantly increased with higher extract concentrations.

The present study showed that the hydroalcoholic extract of pistachio could be considered as a potential treatment for oral facultative anaerobes.