Preparation of Mouthwash using Vitis Vinifera-Carbon Nanoparticles and its Biological Evaluation - An Invitro Study

Nanoparticles are materials with dimensions of 1 to 100 nm. They have various properties due to their size, which can be used for the development of humankind. Carbon nanoparticle is one of the important nanoparticles because of their magnificent properties and they are less toxic. So, they can be used to prepare a mouthwash. They are synthesized by green synthesis because it involves using renewable, less toxic and cheap raw materials which are safe for humans and the environment. The plant chosen for synthesizing nanoparticles is Vitis vinifera. Grape (Vitis vinifera) has been consumed as food for many years. It is known to have many medicinal properties. The objective of the study is checking the effectiveness of mouthwash prepared using Vitis vinifera carbon nanoparticles. The effectiveness of the prepared mouthwash is tested on four dental pathogens (S. aureus, C. albicans, Lactobacillus sp., and S. mutans) with different concentrations of nanoparticles and compared with commercial mouthwash. The assays used for assessment are agar well diffusion assay and time kill curve assay. Anti-inflammatory was tested using BSA assay, Membrane stabilization assay and egg albumin assay. The results vary with different pathogens. The maximum zone of inhibition by carbon nanoparticles of 11mm is obtained against S. mutans at 100µg/ml concentration followed by 10mm against the same pathogen at 50µg/ml. The antimicrobial properties of nanoparticles increased with their concentrations. Commercial mouthwash performed better than the nanoparticle against S. aureus with a zone of inhibition of 21mm. Anti-inflammatory assays show a concentration-dependent effect and the standard performed better than carbon nanoparticles at all concentrations. From the study, we could conclude that we can successfully synthesize an effective mouthwash from Vitis vinifera carbon nanoparticles. It has potent antimicrobial and anti-inflammatory properties. Further studies can be done to improve the effectiveness of mouthwash.