Aim: The aim of this in vitro disk diffusion susceptibility test is to compare the antibacterial activity of ozonated olive oil (OzOO) with chlorhexidine gluconate (CHX) against periodontal pathogens, Porphyromonas gingivalis and Aggregatibacter Actinomycetemcomitans. Materials and Methods: The antibacterial activity of two antiseptics, OzOO and CHX, and, two controls, olive oil and normal saline was assessed by disk diffusion susceptibility test. For disk diffusion susceptibility test, two periodontal pathogens, 20 petri dishes for P. gingivalis and 18 petri dishes for A. actinomycetemcomitans, were used. To assess the antibacterial activity, the diameters of the growth inhibition zone were measured with a caliper. Results: The diameters of the growth inhibition zone against P. gingivalis were 31.4 ± 5.05 mm for OzOO and 20.9 ± 1.19 mm for CHX (p<0.001). The diameters of the growth inhibition zone against A. actinomycetemcomitans were 25.9 ± 1.69 mm for OzOO and 18.4 ± 1.55 mm for CHX (p<0.001). All the measured diameters for olive oil and normal saline against both periodontal pathogens were 6 mm, with no sign of the growth inhibition. Conclusion: The antibacterial activity of OzOO against P. gingivalis and A. actinomycetemcomitans is superior to that of CHX.
","abstract_html":"<p>Aim: The aim of this in vitro disk diffusion susceptibility test is to compare the antibacterial activity of ozonated olive oil (OzOO) with chlorhexidine gluconate (CHX) against periodontal pathogens, Porphyromonas gingivalis and Aggregatibacter Actinomycetemcomitans. Materials and Methods: The antibacterial activity of two antiseptics, OzOO and CHX, and, two controls, olive oil and normal saline was assessed by disk diffusion susceptibility test. For disk diffusion susceptibility test, two periodontal pathogens, 20 petri dishes for P. gingivalis and 18 petri dishes for A. actinomycetemcomitans, were used. To assess the antibacterial activity, the diameters of the growth inhibition zone were measured with a caliper. Results: The diameters of the growth inhibition zone against P. gingivalis were 31.4 ± 5.05 mm for OzOO and 20.9 ± 1.19 mm for CHX (p<0.001). The diameters of the growth inhibition zone against A. actinomycetemcomitans were 25.9 ± 1.69 mm for OzOO and 18.4 ± 1.55 mm for CHX (p<0.001). All the measured diameters for olive oil and normal saline against both periodontal pathogens were 6 mm, with no sign of the growth inhibition. Conclusion: The antibacterial activity of OzOO against P. gingivalis and A. actinomycetemcomitans is superior to that of CHX.</p>","abstract_has_math":false,"creators":["Lee, Changmin"],"institution":null,"degree_name":"Master of Science (MS)","degree_level":"Thesis","degree_discipline":"Periodontics","degree_department":null,"school":null,"contributors":["Lundgren, Tord","Sahl, Erik","Kim, Yoon Jeong"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2017,"date_issued":"2017-12-01T08:00:00Z","date_published":"2017-12-01T08:00:00Z","updated_at":"2026-07-24T02:52:52Z","subjects":["Dentistry","Medicine and Health Sciences","Periodontics and Periodontology","Plant Oils -- Therapeutic use; dietary Fats; Unsaturated -- therapeutic use; Olive Oil -- Health aspects","Antibacterial Activity; Chlorhexidine Gluconate Periodontal Pathogens"],"languages":["English"],"rights":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":"https://scholarsrepository.llu.edu/etd/515","outbound_label":"Repository record","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Lundgren, Tord","Sahl, Erik","Kim, Yoon Jeong"]},{"key":"dc:creator","label":"Author","values":["Lee, Changmin"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"thesis:degree_discipline","label":"Discipline","values":["Periodontics"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Thesis"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science (MS)"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Dentistry","Medicine and Health Sciences","Periodontics and Periodontology","Plant Oils -- Therapeutic use; dietary Fats; Unsaturated -- therapeutic use; Olive Oil -- Health aspects","Antibacterial Activity; Chlorhexidine Gluconate Periodontal Pathogens"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["English"]},{"key":"dc:rights","label":"Dc Rights","values":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["https://scholarsrepository.llu.edu/etd/515"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Aim: The aim of this in vitro disk diffusion susceptibility test is to compare the antibacterial activity of ozonated olive oil (OzOO) with chlorhexidine gluconate (CHX) against periodontal pathogens, Porphyromonas gingivalis and Aggregatibacter Actinomycetemcomitans. Materials and Methods: The antibacterial activity of two antiseptics, OzOO and CHX, and, two controls, olive oil and normal saline was assessed by disk diffusion susceptibility test. For disk diffusion susceptibility test, two periodontal pathogens, 20 petri dishes for P. gingivalis and 18 petri dishes for A. actinomycetemcomitans, were used. To assess the antibacterial activity, the diameters of the growth inhibition zone were measured with a caliper. Results: The diameters of the growth inhibition zone against P. gingivalis were 31.4 ± 5.05 mm for OzOO and 20.9 ± 1.19 mm for CHX (p<0.001). The diameters of the growth inhibition zone against A. actinomycetemcomitans were 25.9 ± 1.69 mm for OzOO and 18.4 ± 1.55 mm for CHX (p<0.001). All the measured diameters for olive oil and normal saline against both periodontal pathogens were 6 mm, with no sign of the growth inhibition. Conclusion: The antibacterial activity of OzOO against P. gingivalis and A. actinomycetemcomitans is superior to that of CHX.
"]},{"key":"dc:title","label":"Title","values":["Comparison of Antibacterial Activity of Ozonated Olive Oil and Chlorhexidine Gluconate"]}]}],"canonical_facts":{"dc:contributor":["Lundgren, Tord","Sahl, Erik","Kim, Yoon Jeong"],"dc:creator":["Lee, Changmin"],"dc:description.abstract":["Aim: The aim of this in vitro disk diffusion susceptibility test is to compare the antibacterial activity of ozonated olive oil (OzOO) with chlorhexidine gluconate (CHX) against periodontal pathogens, Porphyromonas gingivalis and Aggregatibacter Actinomycetemcomitans. Materials and Methods: The antibacterial activity of two antiseptics, OzOO and CHX, and, two controls, olive oil and normal saline was assessed by disk diffusion susceptibility test. For disk diffusion susceptibility test, two periodontal pathogens, 20 petri dishes for P. gingivalis and 18 petri dishes for A. actinomycetemcomitans, were used. To assess the antibacterial activity, the diameters of the growth inhibition zone were measured with a caliper. Results: The diameters of the growth inhibition zone against P. gingivalis were 31.4 ± 5.05 mm for OzOO and 20.9 ± 1.19 mm for CHX (p<0.001). The diameters of the growth inhibition zone against A. actinomycetemcomitans were 25.9 ± 1.69 mm for OzOO and 18.4 ± 1.55 mm for CHX (p<0.001). All the measured diameters for olive oil and normal saline against both periodontal pathogens were 6 mm, with no sign of the growth inhibition. Conclusion: The antibacterial activity of OzOO against P. gingivalis and A. actinomycetemcomitans is superior to that of CHX.
"],"dc:identifier":["https://scholarsrepository.llu.edu/etd/515"],"dc:language":["English"],"dc:rights":["This title appears here courtesy of the author, who has granted Loma Linda University a limited, non-exclusive right to make this publication available to the public. The author retains all other copyrights."],"dc:subject":["Dentistry","Medicine and Health Sciences","Periodontics and Periodontology","Plant Oils -- Therapeutic use; dietary Fats; Unsaturated -- therapeutic use; Olive Oil -- Health aspects","Antibacterial Activity; Chlorhexidine Gluconate Periodontal Pathogens"],"dc:title":["Comparison of Antibacterial Activity of Ozonated Olive Oil and Chlorhexidine Gluconate"],"thesis:degree_discipline":["Periodontics"],"thesis:degree_level":["Thesis"],"thesis:degree_name":["Master of Science (MS)"]},"updated_at":"2026-07-24T02:52:52Z"}