Penggunaan Cengkih (Syzygium aromatica) Dalam Menurunkan Bilangan Bakteria Serta Cadangan Aktiviti Secara In Siliko

The Use of Clove (Syzygium aromatica) in Reducing Bacterial Counts and Suggested In Silico Activity

Abstract

Cengkih (Syzygium aromaticum) merupakan rempah yang sering digunakan dalam masakan namun mempunyai kandungan fitokimia yang berperanan menghalang pertumbuhan bakteria. Kajian ini dilakukan bagi membuktikan kebolehan cengkih dalam mengurangkan bilangan bakteria daripada sampel air liur berbanding bahan kumuran komersial. Selain itu, cadangan aktiviti pengurangan bilangan bakteria dikenalpasti menggunakan pendekatan secara in siliko. Bilangan bakteria dibandingkan berdasarkan unit pembentukan koloni dalam air liur sebelum dan selepas 30 minit kunyahan dengan cengkih atau bahan kumur komersial sebagai kawalan. Hasil menunjukkan purata unit pembentukan koloni (upk) sebelum kunyahan cengkih adalah sebanyak 2.86×10⁶ upk/mL dan menurun kepada 2.16×10⁶ upk/mL selepas kunyahan dengan cengkih. Penurunan bilangan koloni bakteria sebelum dan selepas kunyahan cengkih adalah signifikan (p<0.05) dengan nilai p=0.030. Bilangan purata koloni sebelum menggunakan ubat kumur pula adalah 2.13 ×10⁶ upk/mL dan selepas menggunakan ubat kumur adalah 1.22 ×10⁶ upk/mL dengan nilai p=0.001 (p<0.05). Penurunan bilangan koloni bakteria adalah juga signifikan selepas penggunaan ubat kumur. Bakteria yang berjaya dipencilkan terdiri kebanyakannya daripada Streptococcus sp. dan Staphylococcus sp., yang sering ditemui dalam mulut manusia. Interaksi fitokimia terhadap enzim lisozim serta protein bakteria serta kesan juga dilaksanakan. Sebatian fitokimia utama cengkih iaitu eugenol dilakukan pendokan dengan lisozim menunjukkan terdapat interaksi dengan skor afiniti sebanyak -5.4 kCal/mol yang mencadangkan kemampuannya meningkatkan aktiviti enzim lisozim yang membantu membunuh bakteria mulut.  Selain itu terdapat dua tapak pelekatan yang berbeza antara protein adhesin P1 Streptococcus mutans dengan eugenol dengan afiniti pelekatan -5.1 kCal/mol dan -3.89 kCal/mol. Kesan pengikatan ini boleh mengganggu kestabilan protein-ligan yang terbentuk yang boleh menjejaskan fungsi pelekatan bakteria.

Clove (Syzygium aromaticum) is a spice that is often used in cooking but has phytochemicals that inhibit bacterial growth. This study was conducted to prove the ability of cloves to reduce the number of bacteria in saliva samples compared to commercial mouthwashes. In addition, the proposed activity of reducing the number of bacteria was identified using an in silico approach. The number of bacteria was compared based on colony forming units in saliva before and after 30 minutes of chewing with cloves or commercial mouthwash as a control. The results showed that the average colony forming units (CFU) before chewing cloves was 2.86×106 CFU/mL and decreased to 2.16×106 CFU/mL after chewing cloves. The decrease in the number of bacterial colonies before and after chewing cloves was significant (p<0.05) with a p value of 0.030. The average number of colonies before using the mouthwash was 2.13 ×106 cfu/mL and after using the mouthwash was 1.22 ×106 cfu/mL with a p value of 0.001 (p<0.05). The decrease in the number of bacterial colonies was also significant after using the mouthwash. The bacteria that were successfully isolated consisted mostly of Streptococcus sp. and Staphylococcus sp., which are often found in the human mouth. Phytochemical interactions with lysozyme enzymes and bacterial proteins and effects were also carried out. The main phytochemical compound of cloves, eugenol, was docked with lysozyme showing an interaction with an affinity score of -5.4 kCal/mol which suggests its ability to increase the activity of the lysozyme enzyme which helps kill oral bacteria. In addition, there are two different adhesion sites between the adhesin protein P1 of Streptococcus mutans with eugenol with an adhesion affinity of -5.1 kCal/mol and -3.89 kCal/mol. This binding effect can disrupt the stability of the formed protein-ligands which can affect the adhesion function of bacteria.