Therapeutic potential of curry leaf hexane extract: Antibacterial, anticollagenase, and anti-inflammatory effects linked to humulene via GC-MS and in silico analysis

Curry leaf (Bergera koenigii L.), a staple food in South Indian cuisine and Ayurveda, is recognized for its medicinal value and diverse bioactive constituents, though robust clinical validation of its pharmacological effects remains limited. This investigation assessed the antibacterial, anti-inflammatory, and anti-collagenase properties of B. koenigii leaf extracts targeting predominant periodontal pathogens. Utilizing Soxhlet extraction, five distinct extracts were produced with solvents of variant polarity and tested for efficacy against Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans utilizing standard microbiological techniques. The hexane extract emerged as the most potent antibacterial agent, with a minimum effective concentration of 250 µg/ml confirmed for both species. Advanced analytical techniques, including GC–MS and molecular docking, revealed humulene as the major active compound responsible for the observed bioactivity. Furthermore, the hexane extract presented moderate anti-inflammatory and anti-collagenase activity in supplementary assays. Collectively, these results underscore the promise of Bergera koenigii hexane extract, rich in humulene, as a multifaceted candidate for adjunctive periodontal therapy. The beneficial properties demonstrated in vitro advocate further investigation through in vivo and clinical studies to determine safety, efficacy, and therapeutic potential within the scope of periodontal disease management