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Comparative Evaluation of Anti-Microbial Efficacy of Manuka Honey and Chlorhexidine on Red, Orange and Green Complex of Periodontal Pathogens An In-Vitro Study

Sarvagna M. Dadawala, Dr.Rahul Dave, Dr. Monali Shah and Dr. Deepak Dave

Aim: To comparatively evaluate the antimicrobial efficacy of manuka honey on gram negative periodontal pathogens of Red, Orange and Green Complex (Porphyromonas Gingivalis (P.G), Prevotella Intermedia (P.I), Forshythus Nucleatum (F.N), Aggregatibacter Actinomyecetemcommitans (A.A) in in-vitro conditions.

Materials and Methods: Nutrient agar plates were inoculated by rubbing sterile cotton swabs dipped into bacterial suspensions of P. Gingivalis, P. Intermedia, F. Nucleatum, A. Actinomyecetemcommitans (over night cultures grown at 37°C on nutrient agar) over the entire surface of the plate. After inoculation, 10 mm diameter five wells were cut into the surface of the agar using a sterile cork borer for each sample. Honey and chlorhexidine, was added into wells in four different plates containing above mentioned four different bacterias. Plates were then incubated at 37°C for 24 hours. The diameter of zones of inhibition were measured using a Vernier calipers on all the plates. The mean score of zones of inhibition was calculated. Similar procedure for all different concentration of manuka honey and chlorhexidine was performed.

Results: 0.2% chlorhexidine had edge over the manuka honey in inhibiting the growth of micro-organisms. Aggregatibacter actinomyecetemcomitans showed the greatest zone of inhibition by manuka honey of 18 mm as compared to chlorhexidine getting 20 mm. Manuka honey is most effective against A. Actinomyecetemcommitans followed by F. Nuecleatum, P. Gingivalis, P. Intermedia as compared with 0.2 % chlorhexidine.

Conclusion: The new horizons in the field of chemical agents that can be used as an adjunct to mechanical periodontal therapy can be explored and compared with 0.2% Chlorhexidine.