Shiitake (Lentinula edodes) is an asian edible mushroom with the second largest cultivation percentages amongst edible mushrooms in the world. It is frequently consumed in many asian countries and occasionally by the rest of the world. Previous studies have shown its nutritional richness such as high quantities of proteins, minerals and vitamins have been shown widely. Moreover, in vitro and animal studies have displayed the medical importance of shiitake extracts, including antitumor, antiviral, antibiotic and hypocholesterolemic actions. Several studies have examined the inhibitory effect of antimicrobial agents, such as antibiotics, Fluorides, Povidone-iodine, Triclosan and Chlorhexidine on the bacterial grown on oral surfaces. However, these agents have some significant side effects including; gastrointestinal irritation, tooth staining and most importantly, risk of developing antimicrobial resistance.  Plant-derived products i.e. shiitake mushroom has shown to have antibacterial efficacy and has been used for theelimination of oral biofilms and  as a substitute of current chemical based treatments.

Aim & Objectives: This study aims to analyze the inhibitory and antibacterial efficacy of Shiitake  mushroomextracts  on periodontal pathogens.

Materials and Methods: Double extract  i.e. hot water and ethanol extractof shiitake was  used for the assessments of  minimum inhibitory concentrations (MIC) on ,Fusobacteriumnucleatum, Aggregatibacteractinomycetemcomitans and Porphyromonasgingivalis ,prevotella intermedia by the tube dilution method and the time kill curve was assessed for the above bacterias.

Results: Shiitake mushroom extract has shown potent anti bacterial effects at a concentration of 3.12micrgram/ml and did not show any growth after 2 hrs of culture.

Keywords: Double extract, Minimum inhibitory concentration, Periodontal pathogens, Shiitake mushroom