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https://ptsldigital.ukm.my/jspui/handle/123456789/485541Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | Nurulhuda Mohd, Dr. | - |
| dc.contributor.author | Wahidatunur Musa (P77112) | - |
| dc.date.accessioned | 2023-10-10T07:43:13Z | - |
| dc.date.available | 2023-10-10T07:43:13Z | - |
| dc.date.issued | 2017-06-28 | - |
| dc.identifier.other | ukmvital:98755 | - |
| dc.identifier.uri | https://ptsldigital.ukm.my/jspui/handle/123456789/485541 | - |
| dc.description | Olive oil has been identified and used in many fields includes food industries, agriculture and health. It is suggested that phenolic compound and hydroxytyrosol are the active components in the olive oil contributed to the antimicrobial property. To date, limited information or research available on antimicrobial activity of olive oil towards oral pathogen although research has found that both Gram-positive and Gram-negative bacteria are sensitive to the oil. This study was conducted to identify the potential of olive oil as an anti-bacterial agent towards three periodontopathogen namely Aggregatibacter actinomycetemcomitans, Porphyromonas gingivalis and Fusobacterium nucleatum. Laboratory experiments were carried out to determine the effects of crude extra virgin olive oil, phenolic compound and hydroxytyrosol on the bacterial viability using minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), bacteria physiological changes through anti-adhesion test using crystal violet staining and bacterial morphological changes using scanning electron microscopy (SEM). Results shown that all the extracts have bactericidal effects towards A.actinomycetemcomitans and F.nucleatum and bacteriostatic effects on P.gingivalis. Bacteria biofilm adhesion of all tested bacteria was interrupted by the extracts and the biofilm inhibited by hydroxytyrosol towards A.actinomycetemcomitans was higher when compared to amoxicillin. Based on SEM findings, there were disruption of bacterial cell surfaces after exposure to the extracts such as blebs formation, shrinkage and disintegration of cell. In conclusion, olive oil has anti-bacterial activity towards A.actinomycetemcomitans, P.gingivalis and F.nucleatum.,Doctor In Clinical Dentistry (Periodontology) | - |
| dc.language.iso | eng | - |
| dc.publisher | UKM, Kuala Lumpur | - |
| dc.relation | Faculty of Dentistry / Fakulti Pergigian | - |
| dc.rights | UKM | - |
| dc.subject | Dentistry | - |
| dc.subject | Antibacterial activity | - |
| dc.subject | Olive oil | - |
| dc.subject | Dissertations, Academic -- Malaysia | - |
| dc.subject | Universiti Kebangsaan Malaysia -- Dissertations | - |
| dc.title | In vitro determination of antibacterial activity of olive oil on aggregatibacter actinomycetemcomitans, porphyromonas gingivalis and fusobacterium nucleatum | - |
| dc.type | theses | - |
| dc.format.pages | 58 | - |
| dc.identifier.callno | WU20.5.W136i 2017 9 tesis | - |
| Appears in Collections: | Faculty of Dentistry / Fakulti Pergigian | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| In vitro determination of antibacterial activity of olive oil on aggregatibacter actinomycetemcomitans porphyromonas gingivalis and fusobacterium nucleatum.PDF Restricted Access | Partial | 423.95 kB | Adobe PDF |  View/Open |
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