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Preparation and Antimicrobial Activityof Gelatin Microparticles Containing Propolis Against Oral Pathogens

2006; Taylor & Francis; Volume: 32; Issue: 2 Linguagem: Inglês

10.1080/03639040500466312

1520-5762

Marcos Luciano Bruschi, Elza Helena Guimarã es Lara, Carlos Henrique Gomes Martins, Adriana Helena Chicharo Vinholis, L. A. Casemiro, Heitor Panzeri, Maria Palmira Daflon Gremião,

Microencapsulation and Drying Processes

Gelatin microparticles containing propolis ethanolic extractive solution were prepared by spray-drying technique. Particles with regular morphology, mean diameter ranging of 2.27 microm to 2.48 microm, and good entrapment efficiency for propolis were obtained. The in vitro antimicrobial activity of microparticles was evaluated against microorganisms of oral importance (Enterococcus faecalis, Streptococcus salivarius, Streptococcus sanguinis, Streptococcus mitis, Streptococcus mutans, Streptococcus sobrinus, Candida albicans, and Lactobacillus casei). The utilized techniques were diffusion in agar and determination of minimum inhibitory concentration. The choice of the method to evaluate the antimicrobial activity of microparticles showed be very important. The microparticles displayed activity against all tested strains of similar way to the propolis, showing greater activity against the strains of E. salivarius, S. sanguinis, S. mitis, and C. albicans.