The effect of different Vitis vinifera seed extracts on Streptococcus mutans and sobrinus bacteria

Introduction: Continued use of chemical agents to reduce the levels of tooth decay bacteria has adverse effects; hence, numerous recent studies have replaced conventional chemicals with plant-derived agents. The aim of this study was to investigate the effect of Vitis vinifera seed extracts on Streptococcus mutans and sobrinus bacteria. Materials and methods: In this descriptive experimental study, the Vitis vinifera seeds were dried, the obtaining powder was poured into separate dishes to prepare aqueous, alcoholic and acetone extracts and the desired solvents were added. After being placed in the shaker incubator and passing through the filter paper, the solvents were transferred to the plates and placed in the oven to evaporate. Results: The minimum inhibitory concentration (MIC) of the aqueous extract was 8 μg/ml for Streptococcus mutans and 2 μg/ml for Streptococcus sobrinus bacteria. Alcoholic and acetone extracts were not able to inhibit bacterial growth at initial concentrations. Therefore, the higher concentrations were evaluated, but none of them was effective. Conclusion: The aqueous extract of Vitis vinifera seeds was the only one which inhibited bacterial growth, and the alcoholic and acetone extracts had no antibacterial effect.