Efecto inhibitorio del aceite de coco sobre Porphyromonas gingivalis, Streptococcus mutans y Candida albicans: un estudio in vitro

Abstract

Background/Objectives: Oral diseases such as dental caries, periodontitis, and oral candidiasis are associated with microorganisms including Streptococcus mutans, Porphyromonas gingivalis, and Candida albicans. Virgin coconut oil has been proposed as a natural antimicrobial alternative due to its bioactive compounds. This study aimed to evaluate its inhibitory effect against these microorganisms and determine the optimal concentration for antimicrobial activity in vitro. Methods: An experimental in vitro study was conducted using reference strains of S. mutans, P. gingivalis, and C. albicans. Virgin coconut oil was tested at concentrations of 25%, 50%, 75%, and 100%, using chlorhexidine 0.12% and Tween 80 as controls. Antimicrobial activity was evaluated through the Kirby–Bauer disk diffusion method at 24, 48, and 72 hours. Results: A total of 792 observations were analyzed. S. mutans showed the highest inhibitory response, followed by P. gingivalis, while C. albicans showed little or no sensitivity. The 25% and 50% concentrations of virgin coconut oil demonstrated greater antimicrobial activity than pure oil. Chlorhexidine showed the greatest inhibitory effect among all treatments. Conclusions: Virgin coconut oil exhibited antimicrobial activity against S. mutans and P. gingivalis, especially at concentrations of 25% and 50%, but showed limited activity against C. albicans. It may represent a natural complementary alternative for oral health care. Keywords: Virgin coconut oil; antimicrobial activity; Streptococcus mutans; Porphyromonas gingivalis; Candida albicans.