In Vitro Assessement of the Antibiofilm Properties of Curcuma SP. Essential oil on Lactobacillus Acidophilus

Abstract

Biofilm formation poses a significant health challenge, playing a role in the pathogenesis of biofilm-associated diseases, including dental caries, a chronic infectious disease with widespread prevalence that significantly impacts oral health. Lactobacillus acidophilus is one of the primary cariogenic microorganisms associated with the progression of dental caries. In order to address this issue, Curcuma sp. essential oil (EO) has emerged as an alternative to chemical agents, providing fewer side effects. Curcuma sp. EO is known to contain various polyphenols, attributed to its antibacterial and antibiofilm properties, making it a promising candidate, particularly in the fields of dentistry. This study aims to assess the antibiofilm properties and efficacy of Curcuma sp. EO against L. acidophilus in an in vitro setting involving phytochemical screening, Kirby-Bauer assay, MIC determination, and antibiofilm assay. Among three EO samples, EO3 possessed the highest phenolics and flavonoids, followed by EO2, and EO1. Both EO2 and EO3 showed similar antibacterial activity with zone of inhibition (ZOI) ranging between 10.05 ± 0.64 mm and 10.45 ± 0.92 mm, whereas EO1 was found to be the least effective with lowest ZOI. Similarly, the MIC determination revealed that at 50 μg/mL, EO2 and EO3 nearly inhibited bacterial growth, unlike EO1. Furthermore, EO2 and EO3 generally exhibited stronger antibiofilm effects as the concentration increased. In contrast, EO1 overall showed an increase in biofilm formation at higher concentrations. Therefore, both EO2 and EO3 can be utilized as potential antibiofilm agents, particularly against L. acidophilus.