A Study on the Antimicrobial Effects of Artemisia

쑥의 항균성분에 관한 연구

  • Lee, Sung-Woo (Dept. of Oral Medicine & Oral Diagnosis, College of Dentistry, Seoul National University) ;
  • Won, Sun-Hee (Dept. of Oral Medicine & Oral Diagnosis, College of Dentistry, Seoul National University) ;
  • Lee, Jeong-Yun (Dept. of Oral Medicine & Oral Diagnosis, College of Dentistry, Seoul National University)
  • 이승우 (서울대학교 치과대학 구강내과.진단학 교실) ;
  • 원선희 (서울대학교 치과대학 구강내과.진단학 교실) ;
  • 이정윤 (서울대학교 치과대학 구강내과.진단학 교실)
  • Published : 2000.06.30

Abstract

This experiment was performed to investigate effects of boiled-water extract of artemisia on the important oral microflora, Staphylococcus aureus, Streptococcus mutans, and Candida albicans, and to examine the difference of antimicrobial effects according to concentration of extract. The bacteria was cultured in broth media containing 0.1%, 0.5%, 1.0% of artemisia extract, and sterile distilled water respectively. After harvesting the culture, the genomic DNA of each aliquot was extracted and DNA concentration was relatively compared by means of agarose gel electrophoresis. As a result, we found out that the boiled-water extract of artemisia had significant antimicrobial effects on Staphylococcus aureus, Streptococcus mutans, and Candida albicans and its antimicrobial effects was increased in proportion to its concentration.

Acknowledgement

Supported by : 서울대학교병원