The composition and concentration of Menthe spicata essential oil and its effect on Lactobacillus casei, Lactobacillus plantarum and Lactobacillus rhamnous

Dental caries is one of the most common diseases all over the world. Several bacteria are involved in this process; one of them is lactobacillus spices. The aim of this study was to evaluate the effect of Mentha spicata essential oil on three spices of Lactobacillus, including Lactobacillus casei (PTCC 1608), Lactobacillus plantarum (PTCC 1058) and Lactobacillus rhamnosus (PTCC 1637).

In this in vitro cohort study Mentha spicata essential oil was extracted using a Clevenger type apparatus with hydro distillation method. Gas chromatography (GC) in association with GC/MS (mass spectrophotometry) analysis was performed. Disk diffusion and dilution of well methods were used to evaluate the antibacterial effect of the extract. Data were analyzed with one-way ANOVA and post hoc Tukey tests, using SPSS 20 (α=0.05).

Mentha spicata essential oil was affected all the three bacterial species. MIC (minimum inhibitory concentration) for all the three species was 222.5 µg/mL. MBCs (minimum bactericidal concentrations) for 1608 and 1058 species and 1637 species were 445 µg/mL and 890 µg/mL, respectively. At concentrations less than 890 µg/mL, no significant differences were observed in inhibition zones between the three species (p value < 0.001).

Under the limitations of the present study, Mentha spicata extract had antibacterial properties on oral pathogens. Further studies are recommended in this respect.