DOI: 10.1079/searchrxiv.2023.00289 ISSN:

Systematic review of antibacterial activity of naringin and other flavanones against oral pathogens (ScienceDirect).

Juana P. Sanchez-Villamil, Fredy Alexander Ochoa, Olger Camilo Portillo, Jose Miguel Montero, Julian Paul Martinez Galán


Background: Flavonoids are natural compounds found in fruit, vegetables, flowers, nuts and seeds. One important class are flavanones that are present in all Citrus fruits. They have been showed to have wide range of anti-inflammatory, antioxidant, anticancer, antimicrobial and blood lipid-lowering activities. This study aims to evaluate and discuss the current evidence of antibacterial activity of naringin and other flavanones against main microorganisms responsible for oral pathology. Methods: The review protocol of this study was registered in PROSPERO (No. 273731). Databases used were: Science Direct, Scopus, PubMed, Web of Science and Bvs (Scielo, LILACS). Articles were limited to English, Portuguese and Spanish and listed before June 30, 2022. Three independent reviewers referred to the PICO structure for selection criteria and carried out systematic review process. Methodological score for experimental studies was used to evaluate risk of bias. Results: Of the total 28 articles found, the results of 11 articles were included in this systematic review. Naringin and naringenin are the most studied flavanones. Flavanones has been evaluated only in vitro mainly against Enterococcus faecalis . Naringin has inhibitory activity between 100 to 256 µg/mL against Gram positive oral bacteria, contrasting with higher values to 1000 µg/mL and up to 62.500 µg/mL against Gram negative oral bacteria. Conclusion: The results allow us to conclude that flavanones are effective antibacterial agents against oral bacterial pathogens. For Gram negative bacteria involved in periodontal disease, is required the highest concentrations. It is suggested to carry out studies in which modifications in the molecule structure of flavanone, combined irrigation or synergistic properties could be investigated, to reduce high concentrations that are needed for some bacteria.

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