A natural compound extracted from apples, fig peels, and guava leaves has shown promise against bacteria that cause periodontal disease when administered via a 'powdered milk-like' formulation. The corresponding study was published in the Archives of Oral Biology.
Previous research suggests that morin is a promising non-antibiotic adjunctive therapy for periodontal treatment owing to its strong antioxidant, anti-inflammatory, and antibacterial activity. When in its free form however, it has shown limited stability and low bioavailability in the oral environment. A key challenge has thus been in developing ways to effectively deliver the compound to patients. In the current study, researchers developed a new delivery method that ‘looks like powdered milk’ to overcome these issues.
“I prepared a solution containing sodium alginate and gellan gum to encapsulate morin in a controlled-release system, which is already widely used for drugs but isn’t yet widely used in dentistry," said study author, Luciana Solera Sales, who carried out the study during her doctoral studies at School of Dentistry of Araraquara, Sao Paulo State University, in a press release.
In lab tests against periodontal pathogens, the researchers found that their polymer-based formulation enhanced morin's anti-inflammatory, antioxidant, and antimicrobial effects.
“We observed with the naked eye that the in vitro biofilm treated with morin in the laboratory is less stained than when treated in its free form. So, it’s possible that there’s an advantage, that this system helps prevent tooth discoloration," said corresponding author of the study, Fernanda Lourencao Brighenti of the Department of Morphology, Genetics, Orthodontics and Pediatric Dentistry at Sao Paulo State University, in a press release.
She noted, however, that further tests should investigate how the compound affects the oral microbiome as they 'don't want to elimate all bacteria from patients' mouths'.
The researchers intend to continue testing morin in animal models and clinical studies to investigate its other properties.
Sources: EurekAlert, Archives of Oral Biology
