الفهرس 
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Abstract
This study was conducted to compare the antibacterial effect of garlic extract mouthwash with chlorhexidine mouthwash on salivary Streptococcus mutans and to evaluate its effect on the rate of plaque formation.
Garlic (Allium sativum) was purchased from local market (Minia discrete). The plants were brought to the pharmaceutics laboratory to prepare garlic extract.
Various concentration of garlic extract solutions were prepared to determine the suitable minimal inhibitory concentration to be used to prepare the required garlic extract mouthwash.
At the same time, Streprococcus mutans strains were obtained from microbiological tissue culture collection ”CAIRO MIRCEN” MTCC NO.25175, Egypt. Then they were processed and isolated using Trypticase Soy Agar media (TSA).
During the preparation of garlic extract mouthwash, coloring, flavoring and sweetener agents were added to the garlic extract to be comparable to the purchased chlorhexidine.
Forty five healthy children aged from 8 to 14 years participated in the present study. They were randomly allocated into 3 groups through closed envelop to get 15 child in each group. All mouthwashes were numbered and contained with same color in the similar containers.
Summary
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All subjects were instructed to use 10 ml of the allocated mouthwash for 30s daily for 1 week before going to bed. Also, they were instructed to stop tooth brushing during this week.
Unstimulated saliva samples were collected in the morning between 9:10 am before and after using mouth wash and sent for microbiological analysis to assess S.mutans level.
Also, plaque formation rate was assessed before and after using mouth washes using plaque formation rate index . This index describes the accumulation of dental plaque at 24 hours after a professional dental cleaning. All teeth were examined for plaque accumulation, each tooth was examined at 6 areas; midbuccal, mesiobuccal, distobuccal, midlingual, mesiolingual and distolingual.
The results of the current study revealed the following:
1. The minimal inhibitory concentration of garlic extract was 20% (ml/ml) with diameter 30 mm and this concentration was used for preparation of garlic extract mouthwash.
2. There was significant reduction in S.mutans count in garlic extract mouthwash group than 2 other groups.
3. The percentage reduction in S.mutans count revealed the mean value for group 1, group 2 and group 3 was 96.4%, 87.2% and 63.6% respectively.
4. Significant reduction in rate of plaque formation was also recorded for garlic extract mouthwash than 2 other groups.