Antibacterial activity of garlic and lime on isolates of extracted carious teeth

Inhibitory activity of garlic (Allium sativum Linn.) and lime (Citrus aurantifolia Linn.) on seven bacterial species (Streptococcus mutans, Lactobacillus acidophilus, Norcadia asteroides, Pseudomonas aeruginosa, Actinomyces viscosus, Staphylococcus aureus and Veillonella alcaligens) isolated from 240 extracted, carious teeth were investigated using standard techniques. The mean zones of inhibition for garlic, lime and a mixture of both, ranged from (15.0 ± 0.7) - (27.0 ± 1.0); (21.0 ± 1.0) - (27.0 ± 0.7) and (21.0 ± 0.7) - (30.0 ± 0.5) respectively, as compared with that for Gentamycin (18.0 ± 0.0) - (23.0 ± 0.5), indicating antibacterial activity. MICs for garlic, lime and a mixture of both, were 31.25 - 62.50 mg mL-1; 1:2 v/v and 15.63 - 31.25 mg mL-1 respectively, which coincided with the respective MBCs. The result of this investigation suggests that a paste made by blending garlic and lime could be used as a mouth wash in the treatment of dental caries, mouth-sore, sore-throat and also, be incorporated into toothpaste to prevent dental caries