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. 2020 Dec 6;17(23):9106.
doi: 10.3390/ijerph17239106.

Mouthwash Based on Ozonated Olive Oil in Caries Prevention: A Preliminary In-Vitro Study

Gianna Maria Nardi  1 , Sara Fais  2 , Cinzia Casu  2 , Marta Mazur  1 , Roberto Di Giorgio  1 , Roberta Grassi  3 , Felice Roberto Grassi  4 , Germano Orrù  2   5
Affiliations

Mouthwash Based on Ozonated Olive Oil in Caries Prevention: A Preliminary In-Vitro Study

Gianna Maria Nardi et al. Int J Environ Res Public Health. .

Abstract

(1) Background: Ozone (O3) proved to oxidize organic and inorganic compounds, and its efficacy against bacteria, viruses and fungi plasma membranes was of interest. Ozone vehicle can be a gaseous form, ozonated water or ozonized oil. The aim of this in-vitro study was to evaluate the efficacy of ozonated olive oil against Streptococcus mutans. (2) Methods: Two different commercial mouthwashes were tested: Ialozon Blu (IB) (Gemavip, Cagliari, Italy), with ozonated olive oil, and Ialozon Rose (IR) (Gemavip, Cagliari, Italy), with ozonated olive oil, hyaluronic acid and vitamin E. All formulates were analyzed in a dilution range from 2- to 256-folds in saline solution, as to reproduce the salivary dilution. Streptococcus mutans CIP103220 strain was used for the antimicrobial susceptibility test, and the Kirby-Bauer inhibition method was performed to evaluate the Minimum Inhibitory (MIC), Minimum Bactericidal (MBC), and Minimum Biofilm Inhibitory Concentration (MBIC). (3) Results: Both formulates showed the same antimicrobial activity. MIC, MBC, and MBIC were observed for dilution factors of 1/32, 1/8 and 1/8, respectively. The mean value of inhibition zone diameter was 16.5 mm for IB, and 18 mm for IR. (4) Conclusions: The results suggested that ozonized olive oil formulates were able to inactivate Streptococcus mutans avoiding the salivary dilution effect in the oral cavity.

Keywords: S. mutans; caries; mouthwash; ozonated olive oil.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic representation of the study design.
Figure 2
Figure 2
The mean value of inhibition diameters observed for Ialozon Blu (IB) and for Ialozon Rose (IR) and negative control (extra virgin olive oil) (p < 0.05 between ozone olive oil formulates and not ozonated oil).
Figure 3
Figure 3
Minimum Inhibitory Concentration (MIC), Minimum Bactericidal Concentration (MBC), and Minimum Biofilm Inhibitory Concentration (MBIC), evaluated for ozonized olive-oil-based products, Ialozon Blu or Rose (B/R) and pure olive oil (control), p < 0.05.
Figure 4
Figure 4
Linear trend curves, indicating the biofilm increase rate in comparison to a decrease in the formulates concentration, observed for ozonized olive oil products (Ialozon), and pure olive oil. The difference observed between curve slope values in the two formulates indicates the major activity in biofilm inhibition due to ozone addition to olive oil. The figure was obtained from the mean values of the biofilm for each formulate.
See this image and copyright information in PMC

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