Efecto inhibitorio in vitro del aceite de “Cocos nucifera” (coco) sobre Streptococcus sanguinis ATCC 10556

Abstract

Determinar la eficacia inhibitoria del aceite de coco frente a la bacteria Streptococcus Sanguinijikns ATCC 10556. Materiales y Método: El estudio fue comparativo y experimental, se cultivó a Streptococcus Sanguinis ATCC 10556 en un cultivo Müeller Hinton- sangre, luego se inoculo diferentes concentraciones de aceite de coco: 25%, 50%, 75%, 100%. Se incubó a 37ºC por 48 horas, para la susceptibilidad se midió los halos de inhibición con una regla vernier y se replicó el experimento 16 veces. Para la concentración mínima inhibitoria se realizó el método de macrodilucion, en donde se midió la densidad óptica con un espectrofotómetro. El análisis estadístico se realizó con un test de ANOVA complementado con el test de post hoc Duncan. Resultados: Al evaluar el efecto inhibitorio del aceite de coco frente a Streptococcus sanguinis ATCC 10556, se encontró que el mayor halo de inhibición fue del tratamiento de Aceite de Cocos nucifera al 100% con 21.63 mm sumamente sensible, mientras que el menor halo de inhibición fue del tratamiento de Aceite de C. nucifera al 25% con 16.69 mm, siendo a su vez la concentración mínima inhibitoria. Conclusión: Todas las concentraciones del aceite de coco al 25%,50%,75% y 100% lograron inhibir al Streptococcus Sanguinis ATCC 10556 existiendo diferencia significativa entre la efectividad inhibitoria de estas, siendo la concentración de aceite de coco al 100% la que presenta mayor efectividad inhibitoria, mientras que al 25% es la con menor efectividad inhibitoria

To determine the inhibitory efficacy of coconut oil against Streptococcus Sanguinis ATCC 10556 bacteria. Materials and Methods: The study was comparative and experimental, Streptococcus Sanguinis ATCC 10556 was cultured in a Müeller Hinton-blood culture, then different concentrations of coconut oil were inoculated: 25%, 50%, 75%, 100%. It was incubated at 37 ° C for 48 hours, for susceptibility the inhibition halos were measured with a vernier ruler and the experiment was replicated 16 times. For the minimum inhibitory concentration the macrodilution method was performed, where the optical density was measured with a spectrophotometer. The statistical analysis was performed with an ANOVA test supplemented with the Duncan post hoc test. Results: When evaluating the inhibitory effect of coconut oil against Streptococcus sanguinis ATCC 10556, it was found that the greatest halo of inhibition was the treatment of 100% Cocos nucifera oil with 21.63 mm extremely sensitive, while the smallest halo of inhibition was Oil treatment of C. nucifera 25% with 16.69 mm, being in turn the minimum inhibitory concentration. Conclusion: All concentrations of 25%, 50%, 75% and 100% coconut oil were able to inhibit Streptococcus Sanguinis ATCC 10556, there being a significant difference between their inhibitory effectiveness, with the concentration of 100% coconut oil being the highest Inhibitory effectiveness, while at 25% is the minimum inhibitory concentration.