Table 1.
Bacteria | CHX (control) | MIC, in µg/mL |
||
---|---|---|---|---|
2,500 | 5,000 | 10,000 | ||
Pg | A 11.7 (±0.6) a | A 8.3 (±1.2) b | A 9.0 (±1.0) b | A 8.0 (±0.6) b |
Fn | A 10.3 (±0.6) a | B 0.0 c | B 5.3 (±0.6) b | A 9.3 (±1.2) a |
ZnO content (wt.%) |
Pg | Fn | ||
PCL | PCL/GEL | PCL | PCL/GEL | |
0 | C 0.0 a | C 0.0 a | D 0.0 a | C 0.0 a |
5 | B 6.3 (±0.6) b | B 7.7 (±0.6) a | C 6.7 (±1.2) b | B 11.3 (±0.6) a |
15 | AB 9.0 (±1.0) a | B 8.3 (±0.6) a | BC 9.0 (±1.7) b | B 11.7 (±0.6) a |
30 | A 11.7 (±2.9) a | B 8.3 (±0.6) b | A 14.3 (±0.6) a | A 13.7 (±0.6) a |
CHX (control) | AB 10.0 (±1.0) a | A 11.0 (±1.0) a | B 9.7 (±0.6) b | AB 12.3 (±0.6) a |
Distinct uppercase letters in a same column and lowercase letters in a same row indicate statistically significant differences among groups tested (p < 0.05).
CHX: chlorhexidine; PCL: Poly(ε-caprolactone); PCL/GEL: mixture of PCL and gelatin (50:50 ratio, w/w).