Effects of Japanese traditional herbal medicines (Kampo) on growth and virulence properties of Porphyromonas gingivalis and viability of oral epithelial cells

Figures & data

Figure 1. Chemical structures of rhubarb-derived anthraquinones.

Table 1. Minimum inhibitory concentration (MIC) and 50% inhibitory concentration (IC₅₀) of Kampo formulations and penicillin G on P. gingivalis.

Kampo formulation	MIC (µg/ml)	IC50 (µg/ml)
TJ-61 (Tokakujokito)	1000	62.5
TJ-84 (Daiokanzoto)	1000	31.25
TJ-113 (Sa’oshashinto)	250	125
TJ-126 (Mashiningan)	1000	62.5
TJ-133 (Daijokito)	1000	31.25
TJ-134 (Keishikashakuyakudaioto)	1000	125
TJ-135 (Inchinkoto)	1000	250
Penicillin G	0.125	0.03

Table 2. Composition of Kampo formulations.

Crude drug	Kampo formulation
	TJ-61	TJ-84	TJ-113	TJ-126	TJ-133	TJ-134	TJ-135
Glycyrrhiza	x	x				x
Scutellaria root			x
Ginger						x
Jujube						x
Coptis rhizome				x
Cinnamon bark	x					x
Peony root				x		x
Immature orange				x	x
Rhubarb	x	x	x	x	x	x	x
Magnolia bark				x	x
Hemp fruit				x
Apricot kernel				x
Artemisia capillaris flower							x
Gardenia fruit							x
Peach kernel	x
Anhydrous mirabilitum	x				x

Table 3. Minimum inhibitory concentration (MIC) and 50% inhibitory concentration (IC₅₀) of rhubarb extract and rhubarb components on P. gingivalis.

Compound	MIC (µg/ml)	IC50 (µg/ml)
Rhubarb extract	500	62.5
Aloe-emodin	0.78	<0.78
Chrysophanol	25	3.125
Emodin	6.25	3.125
Physcion	>100	>100
Rhein	0.78	<0.78

Figure 2. Effects of Kampo formulations (Panel A) and rhubarb extract and ingredients (Panel B) on the adherence of P. gingivalis to oral epithelial cells. *p < 0.05 using a Student’s t-test.

Figure 3. Effects of Kampo formulations (Panel A) and rhubarb extract and ingredients (Panel B) on the proteinase activity of P. gingivalis. *p < 0.05 using a Student’s t-test.

Figure 4. Effects of Kampo formulations and rhubarb extract and ingredients on the viability of oral epithelial cells. *p < 0.05 using a Student’s t-test.