Minimum Inhibition and Bactericidal Concentrations of the Plant Moringa Oleifera Extracts Against the Bacteria Escherichia Coli and Staphylococcus Aureus

Abstract

This study aimed at assessing the MICs (Minimum Inhibitory Concentrations) and the MBCs (Minimum Bactericidal Concentrations) of the methanolic extracts from 4 different parts (leaves, seeds, stem, roots) of the plant Moringa oleifera against the bacteria E. coli and S. aureus. Phytochemical profile of each extract has been determined using LC/MS analyses. Microbial analyses were done using 96-wells plate method. Results showed that the four parts on the plants contain heterosides and glucosinolates. Iridoids were found in leaves, stem and roots. Flavonoids were found in leaves and stem. Phenolic acids were found only in leaves and carboxylic acids found only in stem. The abundance and the number of identified compounds of a given class varied from one part of plant to another. The MICs and MBCs varied with respect to the microorganism and the part of the plant. With E. coli, the MICs varied from 0.009 (leaves) to 1.25 mg/mL (seeds), and the MBCs varied from 0.156 (leaves) to 2.5 mg/mL (seeds and stem). With S. aureus, the MICs varied from 0.009 (stem and roots) to 0.039 mg/mL (leaves and roots), and the MBCs varied from 0.078 (leaves) to 4 mg/mL (stem). The bactericidal or bacteriostatic properties of the extracts varied depending on the part of the plant and the microorganism considered. Against E. coli, the leaves, stem and roots extracts were bacteriostatic whereas seeds extract was bactericidal. Against S. aureus, the seeds, stem and roots extracts were bacteriostatic whereas leaves extract was bactericidal.

Supplementation of Moringa oleifera leaves improves the safety and quality of fermented shrimp paste

“…This observed phenomenon likely stems from the antimicrobial properties inherent in Moringa oleifera leaves [11]. It is noteworthy that the essential oil extracted from M. oleifera leaves has been documented to possess potent antimicrobial attributes against pathogenic bacteria, including Salmonella typhimurium and Staphylococcus aureus [13]. However, it remains imperative to investigate the effects of M. oleifera leaves on the growth of beneficial microorganisms involved in the fermentation process of shrimp paste, such as lactic acid bacteria.…”

Bactericidal and Bacteriostatic Effects of Four Different Parts of 2 Plants Moringa Extracts against the Bacteria Vibrio cholerae and Salmonella typhi, and some Phytochemical Properties

“…This molecule contains a high number of nitrogen atoms, compared to the chemical compounds identified in the 2 plants used. According to Yoshizawa et al [51], its bactericidal action is by binding the 30S subunit of the bacterial ribosome, negatively impacting protein synthesis [52].…”