The Effectiveness of Brown Alga (Sargassum polycystum) Extract in Reducing the Lipoteichoic Acid Level of Enterococcus faecalis Bacteria through Toll like Receptor-2 Expression in Fibroblast Cell Culture

Document Type : Original Article

Authors

Departement of Conservative Dentistry, Faculty of Dentistry, Hasanuddin University, Indonesia

Abstract

To determine the effectiveness of brown algae extract (Sargassum polycystum) to reduce the lipoteichoic acid (LTA) level of Enterococcus faecalis bacteria through reducing Toll-Like Receptor-2 (TLR-2) expression in fibroblast cells. This study was an in vitro laboratory experiment with a post-test-only control group study design. The initial stage of this study was the production of brown alga (Sargassum polycystum) extract with concentrations of 0.5, 0.10, and 0.15 g/ml. Each concentration of extract brown alga was given 10 g/ml of LTA and inserted into cultured fibroblast cells, then the cultured cells were incubated in a carbon dioxide (CO2) incubator for 24 hours. The amount of TLR-2 was then determined using the immunocytochemical method. The data were analyzed statistically using the Mann-Whitney test. The Mann-Whitney test showed significantly different results between treatments, with the 0.15 g/ml concentration group having an average TLR-2 value in the fibroblast cell culture of 34.00  1.73% significantly lower than the 0.05 g/ml concentration group (mean 62.33  8.08%) and 0.10 g/ml concentration group (mean 62.00  15.59). These results show that the treatment with a concentration of 0.15 g/ml was effective in reducing the LTA level of E. faecalis bacteria through TLR-2 expression in fibroblast cell culture. The brown alga (Sargassum polycystum) extract used at a concentration of 0.15 µg/ml was effective in reducing the LTA level in E. faecalis bacteria through the expression of TLR-2 in fibroblast cells.

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Volume 65, Issue 8 - Serial Number 8
August 2022
Pages 219-223
  • Receive Date: 19 November 2021
  • Revise Date: 11 December 2021
  • Accept Date: 05 January 2022
  • First Publish Date: 05 January 2022