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The Effect of Heat-Killed Candida Albicans and Dentin Powder on the Antibacterial Activity of Chlorhexidine Solution

Zahed Mohammadi
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Abstract

Introduction: The purpose of this study was to compare the inhibitory effect of heat-killed Candida albicans and dentin powder on the antibacterial activity of chlorhexidine (CHX) against Enterococcus faecalis and Streptococcus sanguis.

Materials and Methods: The antibacterial effect of each group was determined by measuring the zone of inhibition diameter in millimeters after incubation at 37°C for 24 hours in a humid atmosphere. Each test was repeated three times. Data were analyzed using ANOVA and Tukey’s test.

Results: Results indicated that both heat-killed C. albicans and dentin powder decreased the antibacterial activity of CHX against both tested bacteria significantly (P<0.05).

Conclusion: In conclusion, both heat-killed Candida albicans and dentin powder reduced the antibacterial activity of CHX significantly.

Keywords

Candida Albicans; Chlorhexidine; Dentin; Heat-Killed; Inactivation; Temperature



DOI: https://doi.org/10.22037/iej.v7i2.2653

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