Prevention of Red Complex Oral Pathogen Using Phytochemical Derived from Poly Spice Extract an in vitro and in silico Analysis

Background: Major periodontal disease pathogens include S. mutans and Porphyromonas gingivalis a major challenging bacterial infection among dentist. Traditional Indian ayurveda medicine has employed spices to treat many inflammatory illnesses. Examining the antibacterial activity against oral pathogen and anti-inflammatory activity are the study’s primary goals. Materials and Methods: 9 different spices were mixed and extracted by soxhlet method. Phytochemical analyzed by qualitatively and evaluated by GC-MS. Antibacterial activity of spice extract done by disc diffusion against oral pathogens. In silico analysis of phytochemical performed by Autodock. Results: Ethanol extract reveals absence of saponin and acetone extract shows absence of saponin and anthroquinones. GC-MS data reveals that the ethanol extract have more different compounds than acetone extract. Both extracts showed presence of derivatives of fatty acid, carboxylic acid, phenol and piperidine. Anti-inflammatory study reveals that acetone extract found to be potent than ethanol extract and equal to standard with least IC50. All the three tested pathogens were sensitive to poly spice extract. Based on zone of inhibition and MIC ethanol extract was found to be best than acetone extract. Molecular docking of piperdine derivative interacted with active site of Arg-gingipain and peptidyl arginine deaminase of P. gingivalis. These docking results and in vitro studies confirms that the polyspice extract have broad spectrum antibacterial compounds found to be effective against oral pathogens and thus has a lot of potential for being developed into novel, secure antibacterial agents.