In Vitro Assessment of Antibacterial Activity of Pomegranate Vinegar and Rose Water Compared with Persica Mouthwash against Oral Bacteria

Background and Aim: Mutans streptococci are the main cause of tooth decay. Application of natural materials as mouthwash has been effective in reducing the bacterial count. This study aimed to assess the antimicrobial effects of rose water and pomegranate vinegar in comparison with Persica mouthwash on two oral bacteria responsible for tooth decay. Materials and Methods: Strongly adherent strains of Streptococcus mutans and Streptococcus sobrinus were selected for this in vitro study. Antimicrobial effects of pomegranate vinegar and rose water on microbial count in the biofilm and adhesion potential of bacteria were evaluated by microtiter plate method. Also, the well-plate technique was used to assess the effect of rose water and pomegranate vinegar in comparison with Persica mouthwash on bacterial growth and proliferation. The obtained resulted were analyzed by one-way ANOVA and Tukey’s post hoc test using Graph Pad Prism version 5 software. Level of significance was set at P=0.05 with 95% confidence interval. Results: Pomegranate vinegar, rose water and Persica decreased plaque formation by S. mutans by 93%, 80% and 68%, respectively. These values for the S. sobrinus were 92%, 57% and 48%, respectively (all Ps 0.001). Pomegranate vinegar was more effective than the other two materials (P 0.001). However, none of these materials eliminated the biofilm. Pomegranate vinegar and Persica mouthwash inhibited the growth of the afore-mentioned bacteria. Conclusion: Within the limitations of this study, it seems that pomegranate vinegar and rose water have the potential to prevent or control the proliferation of S. mutans and S. sobrinus.