Study on Antibacterial Activity of Common Spices

Maharjan, Dinesh; Singh, Anjana; Lekhak, Binod; Basnyat, Shaila; Gautam, Lekhnath S

doi:10.3126/njst.v12i0.6518

Cited by 13 publications

(12 citation statements)

References 10 publications

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“…both gram positive and gram negative). The broad spectrum antibacterial activity of garlic and green tea is also reported previously by many researchers [36][37][38][39]. Similar to our findings, Farjana et al [40] reported antibacterial activity of green tea against S. aureus, but no activity against E. coli.…”

Section: Preliminary Study Of Methanol and Water Extracts Of Plant Products On Lab Culturessupporting

confidence: 92%

Antibacterial potential of plant extracts on ESBL and carbapenemase producing pathogens

Vasant¹,

Victor²,

Murtuza³

et al. 2020

GSC Biol. and Pharm. Sci.

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The extensive spread of antibiotic resistance among pathogens is critically challenging the healthcare system with treatment options. Often, the physicians are left with no choice but to use high doses of antibiotics to combat infectious diseases in spite of the associated toxicity. In an attempt to investigate plant sources as an alternative source of drugs, the current study evaluated the antibacterial activity of extracts obtained from six commonly available plants against 16 pathogens isolated from skin, respiratory and urinary tract. Among these, 14 multi drug resistant pathogens and 7 ESBL producers were identified. Also, 4 isolates showed both ESBL and carbapenemase production whereas 2 S. aureus isolates showed ESBL production and resistance to Streptogramins. The plants used in our study included garlic, cinnamon, Indian borage, clove, green tea and onion. The qualitative analysis of antibacterial activity was carried out by well diffusion method for water and methanol extracts of these plants. The results indicated garlic and Indian borage water extracts to be active against both gram negative and gram positive test pathogens. The observed zones of inhibition were in the range of 11-27 mm (Indian borage) and 9-21 mm (garlic) against the test pathogens. However, no synergy was observed when these extracts were combined.

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Section: Preliminary Study Of Methanol and Water Extracts Of Plant Products On Lab Culturessupporting

confidence: 92%

Antibacterial potential of plant extracts on ESBL and carbapenemase producing pathogens

Vasant¹,

Victor²,

Murtuza³

et al. 2020

GSC Biol. and Pharm. Sci.

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“…Syzygium aromaticum has shown maximum zone of inhibition at 50mg/mL concentration against Staphylococcus aureus ( 23 has reported MBC value (20mg/mL) of clove against E. coli whereas another study done by Mahajan et al 24 has shown MBC against Staphylococcus aureus and Pseudomonas aeruginosa ranging between 6.25 -25mg/ml, which is slightly higher to our study in which MBC came out to be 6.25 mg/mL against all biofilm producing MDR isolates. In the present study, biofilm reduction was more than 50% at each concentration of clove extracts (50, 25, 12.5, 6.25 mg/mL).…”

Section: Discussioncontrasting

confidence: 75%

Antibacterial and Antibiofilm Properties of Medicinal Plant Extracts against Multi Drug Resistant Staphylococcus Species and Non Fermenter Bacteria

Mehrishi¹,

Agarwal²,

Broor³

et al. 2020

J. Pure Appl. Microbiol.

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Antimicrobial resistance to the pathogenic microorganism has been characterized as a public health emergency both in the community and in hospitals. That is why; we need to find alternatives, which could be used as antibacterial agents. Therefore aim of this study is to determine the antibacterial and antibiofilm properties of 4 plant extracts Clove (Syzygium aromaticum), Tea (Camellia sinensis), Garlic (Allium sativum), coriander (Coriandrum sativum).Antibacterial properties of plant extracts at different concentrations (50, 25, 12.5, 6.25 mg/mL) were tested against Multi Drug Resistance biofilm producing Staphylococcus aureus, Pseudomonas aeruginosa, Acinetobacter baumannii, Staphylococcus epidermidis and Staphylococcus saprophyticus using the agar well diffusion method.Minimum Bactericidal Concentration (MBC) and antibiofilm properties of the plant extracts were determined using the tube dilution method and modified crystal violet assay, respectively. Total of 180 clinical isolates were screened for their MDR Pattern. Out of these, 72 were MDR isolates. These MDR isolates were categorized into weak, moderate and strong biofilm producers. Fourteen, Forty nine and nine were weak, moderate and strong biofilm producers, respectively. Out of the 4 plant extracts, Syzygium aromaticum and Camellia sinensis were found to be more effective with maximum zone of inhibition (20-25 mm), MBC 6.25 mg/ml and biofilm reduction of more than 50% compared to Allium sativum and Coriandrum sativum. All medicinal plant extracts were effective at different concentrations against the biofilm producing MDR isolates but Syzygium aromaticum and Camellia sinensis showed maximum antibacterial and antibiofilm activity.

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“…Several researchers have investigated the individual effects of essential oils of spices and medicinal plants on antimicrobial activity against food borne bacteria as well as antioxidant activity. Study performed by Maharjan et al (2012) compares the sensitivity of some human pathogenic bacteria to various spice extract viz. essentials oils, acetone and methanol extracts by agar well diffusion method.…”

Section: Date Of Submission: October 2 2019mentioning

confidence: 99%

Evaluation of Antimicrobial Activity and Synergistic Effect of Spices against Few Selected Pathogens

Maharjan¹,

Thapa²,

Acharya³

2019

TU J. Microbiol.

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Objectives: The main objective of this study was to evaluate antimicrobial activity of ethanolic extract of spices along with determination of its synergistic effect against few selected pathogens. Methods: In this study, ethanolic extract of 5 different spices; Zingiber officinale (Ginger), Allium sativum (Garlic), Curcuma longa (Turmeric), Capsicum annum (Chili) and Allium cepa (Onion) were obtained by using Soxhlet apparatus. The ethanolic extract was concentrated by evaporation and different concentrations of extract were prepared in Dimethy Sulphoxide (DMSO) solvent. Test organisms included mainly pathogens i.e. Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumoniae. The antimicrobial activities of the extracts were determined by well diffusion technique both individually and in combination. On the other hand, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) was determined by serial dilution technique. The result were interpreted on the basis of the fact that the growth occurs in positive control and other tubes with inadequate amount of extract whereas the lowest concentration of agent that inhibits growth of organism, detected by lack of visible turbidity by inhibition of 99% is designed as the MIC. The MBC is identified by determining the lowest concentration of extract solution that reduces the viability of the initial bacterial inoculum by a predetermined reduction such as ≥99.9%. Likewise, for determination of Fractional Inhibitory Concentration Index (FICI), two extracts were combined along with standardized inoculum of bacterial strain. Tubes without visible turbidity were streaked on agar plate and observed for 99.9% killing. Results: All the tested extract of spices were found effective against S. aureus and K. pneumoniae only. The highest zone of inhibition (ZOI) was found in chili extract (ZOI=26 mm) against S. aureus whereas lowest zone of inhibition was found in garlic extract against K. pneumoniae (ZOI=12mm). Similarly, highest ZOI was produced by combined extract of both Turmeric and Ginger (ZOI= 26 mm). Turmeric extract was found to be effective against S. aureus (MIC value = 62.5 mg /ml and MBC value = 31.25 mg/ml) and K. pneumoniae (MIC value 125 mg/ml and MBC value = 62.5 mg/ml). The Fractional Inhibitory Concentration (FIC) values of combined extract suggested synergistic and additive effect (0.5<FIC<1). Chili and ginger were effective with FIC value of 0.25. Conclusion: To recapitulate, the extract of spices can be used to prevent the pathogenic organism.

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Study on Antibacterial Activity of Common Spices

Cited by 13 publications

References 10 publications

Antibacterial potential of plant extracts on ESBL and carbapenemase producing pathogens

Antibacterial potential of plant extracts on ESBL and carbapenemase producing pathogens

Antibacterial and Antibiofilm Properties of Medicinal Plant Extracts against Multi Drug Resistant Staphylococcus Species and Non Fermenter Bacteria

Evaluation of Antimicrobial Activity and Synergistic Effect of Spices against Few Selected Pathogens

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