An In Vitro Comparative Assessment of The Antibacterial Potential of Darvyadi Churna Lepa and Khadiradi Vati Against Escherichia Coli and Staphylococcus Aureus

Abstract

Mukhapaka is a common inflammatory condition of the oral cavity that causes pain, burning sensation and ulcers, making eating and speaking difficult. Bacterial infection can further delay the healing process and increase discomfort. In Ayurveda, Darvyadi Churna Lepa and Khadiradi Vati are traditionally used to treat Mukhapaka for their antimicrobial, anti-inflammatory and wound-healing properties. The present in vitro study was carried out to evaluate and compare the antibacterial activity of these two formulations against Escherichia coli and Staphylococcus aureus using the Agar Well Diffusion Method. Aqueous extracts of both formulations were prepared and tested at concentrations of 25 mg/ml, 50 mg/ml and 100 mg/ml. Mueller–Hinton agar was used for the study and distilled water was used as the negative control. After incubating the plates at 34°C for 24 hours, the antibacterial activity was assessed by measuring the zones of inhibition around the wells. Both formulations showed antibacterial activity against the tested bacteria and the size of the inhibition zone increased as the concentration increased, indicating a concentration-dependent effect. Darvyadi Churna Lepa showed better antibacterial activity than Khadiradi Vati at all tested concentrations. The highest zone of inhibition was observed with Darvyadi Churna Lepa against Escherichia coli (26 mm) at 100 mg/ml, while Khadiradi Vati showed a maximum inhibition zone of 23 mm against the same organism. No antibacterial activity was observed with negative control. Darvyadi Churna Lepa demonstrated comparatively better antibacterial activity and may be considered a promising herbal antimicrobial agent for oral infections.