Antimicrobial activity of various extracts of &lt;i&gt;Ocimum basilicum&lt;/i&gt; l. and observation of the inhibition effect on bacterial cells by use of scanning electron microscopy

Kaya, İlhan; Yiğit, Nazife; Benli, Mehlika

doi:10.4314/ajtcam.v5i4.31291

Cited by 93 publications

(65 citation statements)

References 22 publications

(15 reference statements)

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“…In this study, ethanol extracts have shown the most effective effect in comparison with other extracts tested to test pathogenic bacteria. This investigation was in line with the report of Kaya et al (2008). Table 5 presents the results of inhibition zone of antibacterial activity of the Ruta graveolens crude seed extracts tested against pathogenic bacteria.…”

Section: Resultssupporting

confidence: 71%

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The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

2015

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Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial activity of garlic was found to be the most effective against all the tested pathogens. Inhibition zones of garlic extract against all pathogens was significantly (P≤0.05) greater than the remaining spice extracts. Inhibition zones (12.50±1.00 to 15.50±1.00 mm) of ginger and R. graveolens ethanol extracts against all tested pathogens were significantly (P≤0.05) greater than the remaining solvent extracts. Inhibition zone of O. basilicum ethanol extract against all pathogenic bacteria was significantly (p≤0.05) greater than hexane and acetone extracts. Lactobacillus isolates were shown the highest antimicrobial activity than the other LAB isolates against all pathogens. The synergistic effect of spices together with LAB might be contributed a lot to preserve and extend shelf life of metata ayib. Their antimicrobial activity can reduce the risk of spoilage and pathogenesis. The possible reason of LAB isolates was may be due to production of lactic acid, acetic acid and secondary metabolites like bacteriocins. Aseptic processing of traditional cottage cheese (ayib) is by far needed to minimize risks associated during consumption of metata ayib.

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Section: Resultssupporting

confidence: 71%

“…Methanol, acetone, and chloroform extracts from O. basilicum were examined for their in vitro antimicrobial properties by Kaya et al (2008). They reported that that the methanol extracts of O. basilucum showed the antimicrobial activity against all tested pathogens.…”

Section: Resultsmentioning

confidence: 99%

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

2015

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“…Scientific interest in basil reflects its intense use in folk medicine, and studies have reported its essential oil as having antioxidant (Jayasinghe et al, 2003), antitumor (Taie et al, 2010), and antimicrobial activities (Kaya et al, 2008), apparently due to the presence of secondary metabolic compounds such as monoterpenes (Telci et al, 2006), linalool, and eugenol, which have been intensively studied, as well as flavonoids (Taie et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

In vitro cultivation of purple basil Ocimum basilicum L. ‘red rubin’ at different levels of salts, charcoal, sucrose and potassium iodine

Silva¹,

Nascimento²,

Barbosa³

et al. 2017

Aust J Crop Sci

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Ocimum basilicum'red rubin' is highly valued for its essential oil, and is widely used in folk medicine, but few studies examining in vitro propagation techniques for this basil variety are available. We examined the development of red rubin basil seedlings grown in vitro in different concentrations of mineral salts, charcoal combined with sucrose, and potassium iodine in three series of tests. In the first series, five concentrations (0, 25, 50, 75 and 100%) of Murashige and Skoog salts (MS culture medium) were used to germinate sterilized seeds of O. basilicum. In the second test, to evaluate the combined effects of charcoal and sucrose on basil growth, three concentrations of charcoal (0, 3.0, and 4.5 g/L) and two of sucrose (30 and 60 g/L) were used. In the third test, the seeds were sown onto culture medium enriched with five different concentrations of potassium iodine (0, 25, 50, 75 and 100µM); 0.5 μM benzyl aminopurine (BAP) and 1.0 μM naphthalene acetic acid (NAA) were added to all germination media. A completely randomized experimental design was used in all tests, with five replicates, four vials per test, and 4 seeds per vial. In Test 2, seedling oxidation (%) and the numbers of leaves and shoots were submitted to non-parametric analysis using the Kruskal Wallis test (p ≤0.05). The other data were submitted to analysis of variance (p≤0.05). The qualitative means were evaluated by the Tukey test (p≤0.05), and the quantitative means by polynomial regression (p≤0.05). The results showed that 100% MS culture medium was most indicated for 'red rubin' seed germination and aerial portion production, while 70-80% MS was indicated for root production. A sucrose level of 30 g/L (standard) combined with 4.5 g/L of activated charcoal allowed the best seedlings development and inhibited callus formation. Activated charcoal limited copper and zinc uptake by O. basilicum seedlings, but not enough to hamper their development. Increasing concentrations of potassium iodine reduced all of the growth variables analyzed in this basil variety.Keywords: Ocimum basilicum L., micropropagation, medicinal plant, culture medium. Abbreviation: AC_ activated charcoal, APL_ aerial portion length, BAP_ benzylaminopurine, Cu_ Copper; CSD1 and CSD2_ gene families in Arabidopsis, DMAP_ dry mass of the aerial portion, DMRC_ dry mass of the root or of the root + callus portion, FMAP_ fresh masses of the aerial portions, FMRC_ fresh masses of the root, KI_ potassium iodide, miRNAs_ micro RNAs, MS_ Murashige and Skoog, NAA_ naphthalene acetic acid, NC-presence of callus, NL_ number of leaves, NS_ numbers of shoots, OX_ oxidized plants, PVP_polyvinyl pyrrolidone, RL_ root, SISVAR_ statistical analysis system, SOD_ superoxide dismutase, Zn_ Zinc.

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“…The leaves and flowering parts of O. basilicum are commonly used to treat fever, nausea, abdominal cramps, gastroenteritis, migraines, insomnia, depression, gonorrhea, dysentery, chronic diarrhea and exhaustion. External applications include treatment of acne, loss of smell, insect stings, snake bites and skin infections [19]. More In pursuit of innovative eco-friendly healthcare, phytonanotechnology is currently an active source of research focusing on the rapid biogenesis of benign Au, Ag, Fe, Pt, Zn, etc.…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis Of Bimetallic Au-Ag Nanoparticles Using Ocimum Basilicum (L.) With Antidiabetic And Antimicrobial Properties

Ramdas¹,

Mbatha²,

Gengan³

et al. 2015

Adv. Mater. Lett.

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This study was aimed at developing a simple, eco-friendly and cost effective green chemistry method for the synthesis of bimetallic Au-Ag nanoparticles using Ocimum basilicum aqueous leaf and flower extracts, respectively as the natural reducing agents. The successive reduction of chloroauric acid and silver nitrate led to the formation of Au-Ag nanoparticles within 10 min at room temperature, suggesting a higher reaction rate than chemical methods involved in the synthesis. Stable, spherical nanoparticles with well-defined dimensions of average size of 3-25 nm was confirmed by UV-Visible spectroscopy, TEM, SEM-EDX, DLS, and zeta potential, whilst, FTIR in combination with GC-MS analyzed the functional groups adhered to the surface of the nanoparticles. The colloidal suspension displayed enhanced antihyperglycemic activity at 69.97 ± 3.42% (leaf) against α-amylase (from porcine) and at 85.77 ± 5.82% (flower) against Bacillus stearothermophilus α-glucosidase than that of acarbose and their respective crude extracts. Furthermore, revealed good antibacterial activity against bacterial species Staphylococcus aureus, Escherichia coli, Bacillus subtilis and Pseudomonas aeruginosa.

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Antimicrobial activity of various extracts of <i>Ocimum basilicum</i> l. and observation of the inhibition effect on bacterial cells by use of scanning electron microscopy

Cited by 93 publications

References 22 publications

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese)

In vitro cultivation of purple basil Ocimum basilicum L. ‘red rubin’ at different levels of salts, charcoal, sucrose and potassium iodine

Biosynthesis Of Bimetallic Au-Ag Nanoparticles Using Ocimum Basilicum (L.) With Antidiabetic And Antimicrobial Properties

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