In vitro antibacterial activity of medicinal plant extracts against Escherichia coli strains from human clinical specimens and interactions with antimicrobial drugs (original) (raw)
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Medical Laboratory Journal, 2023
Background: Medicinal plants have played crucial roles in the traditional health care system since the origin of mankind. Among them, cinnamon is used not only as a spice in food but also as a substance with many health-beneficial effects. The aim of the present study was to identify the antibacterial activity of cinnamon bark extract against bacterial isolates from patient pus samples that might help treat infections. Methods: The antibacterial potential of cinnamon bark extract in both ethanol and methanol against 6 bacterial isolates obtained from pus samples received in the Microbiology Laboratory was identified by agar well diffusion, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) using standard techniques. Results: By agar well diffusion, the highest inhibitory activity of ethanol and methanol extracts of cinnamon was shown by Staphylococcus aureus, followed by coagulase-negative Staphylococci. The lowest inhibitory effect was shown by Proteus mirabilis. The ethanol extract of cinnamon MIC and MBC ranged from 6.25 mg/mL to 12.5 mg/mL and 12.5 mg/mL to 50 mg/mL. The methanol extract of cinnamon MIC showed a value of 12.5 mg/mL, and the methanol extract of MBC ranged from 12.5 mg/mL to 50 mg/mL against all bacterial isolates of the present study. Conclusion: Staphylococcus aureus is sensitive to the alcoholic extract of cinnamon bark, but its effect is less than that of the selected antibiotic.
Antibacterial Activity of Cinnamon Oil and Extract Against Common Bacterial Pathogens
2015
The study expected to survey the in-vitro hostile to bacterial effect of cinnamon oil and extract tested against gram-positive (Bacillus subtilis, Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus pyogenes, and Enterococcus faecalis) and gram-negative (Escherichia coli, Klebsiella pneumoniae and Pseudomonas aeruginosa, Proteus mirabilis, Salmonella typhi) pathogens by using agar well diffusion method. According to the result cinnamon oil had best inhibitory activity showing widest zone of 44mm against Klebsiella pneumoniae and a zone of 37mm against Escherichia coli, Streptococcus pyogenes. In the case of cinnamon extract have low antibacterial activity as compare to oil, showing maximum 18mm zone against Streptococcus pyogenes and zone of 17mm against Klebsiella pneumoniae, Escherichia coli. This study was proved that cinnamon essential oil and extract were important as herbal drug to use in pharmaceutical industries to treatment infectious diseases.
Study antibacterial effects of cinnamon extract on staphylococcus aureus and escherichia coli
Cinnamon (Cinnamomum verum, synonym C. zeylanicum) is a small evergreen tree, 10-15 meters (32.8-49.2 feet) tall, belonging to the family Lauraceae, native to Sri Lanka and South India. For this research 95% ethanol was used as solvent for extraction of cinnamon. Nine experimental tubes were selected and 0.5 ml of Dimethyl sulfoxide was poured for all tubes. 0.5 ml of extract was added to the first tube, and then by 0.5 ml transferring, serial dilutions were prepared. We were designed 4 disks per culture plate for each dilution that one of them was control disk. For this research Staphylococcus aureus (PTCC1431) and Escherichia coli (PTCC1399) were used. In staphylococcus aureus cultures there were inhibition zones around disks with cinnamon extract. This inhibition zones were on 1/2, 1/4, 1/8 Dilutions. Also in Escherichia coli cultures there were inhibition zones on 1/2, 1/4, 1/8 dilutions.
2020
The use of spices in the treatment of diseases has not been fully exploited. Ethanol and aqueous extract of the following spices: Garlic (Alium sativum), Onion (Allium cepa), Cinnamon (Cinnamomum verum), Thyme (Thymus vulgaries), Ginger (Zingiber officinale), Lime leaf (Citrus aurantifolia), Curry (Murraya koenigii), Bay leaf (Laurus nobilis), Red pepper (Capsicum annum L.) and Tumeric (Curcuma longa) were tested for their antibacterial activity against Staphylococcus aureus, Escherichia coli and Klebsiella pneumoniae, using agar well diffusion method at concentrations of 100, 75, 50 and 25mg/mL. The Minimum Inhibitory Concentration (MIC), synergistic effect of two spices in the same family and antimicrobial sensitivity were also determined. Aqueous and ethanol extract of cinnamon were the most effective against the test organism with zones of inhibition between 9mm to 25mm; closely followed by tumeric which also showed good inhibitory effect on the test organisms except that the aq...
Journal of Environmental microbiology and toxicology, 2019
In this study, the antibacterial activity of Cinnamon (Cinnamomum zeylanicum) bark ethanolic extract was investigated on different bacterial isolates (Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa) of clinical origin. The ethanolic extract of Cinnamon was extracted from the Cinnamon bark (spice) powder using ethanol, and various standard concentrations of the Cinnamon extract were aseptically impregnated onto sterile circular discs. Pure culture of the bacterial isolates was subjected to antimicrobial susceptibility test using the Agar Disc Diffusion method. The findings of this study revealed E. coli produced the highest susceptibility to the cinnamon extract; S. aureus was intermediately susceptible while P. aeruginosa was least susceptible to the highest concentration of the cinnamon extract. Reasonably, the lowest concentration (20 % (v/v)) of Cinnamon extract also had minimal antibacterial action only on S. aureus but E. coli and P. aeruginosa exhibited resistance to this concentration of Cinnamon bark ethanolic extract. This study portrayed Cinnamon as an antibacterial agent and serves as a pointer for pharmaceutical industries in producing effective antibacterial drugs of plant sources.
Bioscientia Medicina : Journal of Biomedicine and Translational Research, 2019
Introduction Infectious disease is one of the most common diseases in the world. Staphylococcus aureus and Escherichia coli are two common causes of infection and are resistant to many antibiotics, so the new agents are needed to overcome antibiotic resistance. Cinnamon is often used as a preservative because it has antibacterial activity. Cinnamomum burmannii is kind of native cinnamon from Indonesia. The antimicrobial active compounds cinnamaldehyde and eugenol are the main reasons for its antibacterial activity. Objective This study observed the efficacy of the cinnamon extract (Cinnamomum burmannii) as antibacterial against Staphylococcus aureus and Escherichia coli. Methods An experimental study, in vitro using Post-test Only Control Group Designed, has been done in Microbiology and Biotechnology Laboratory of Medical Faculty of Sriwijaya University. Cinnamon was extracted, then tested for its antibacterial activity using well diffusion and serial dilution to determine diameter of inhibition zone and minimum bactericidal concentration. Phytochemical tests were also conducted to determine the antibacterial compounds of cinnamon extract. Ethanol extract of cinnamon was able to inhibit the growth of Staphylococcus aureus with MBC 5% and inihibitory zone 6,84±0,68 mm and Escherichia coli with MBC 10% and inhibitory zone 5,69±0,69 mm. Cinnamon extract which has the greatest effectiveness is concentration of 40% with inhibition zone 15,69±0,80 mm (Staphylococcus aureus) and 9,63±0,59 mm (Escherichia coli). This ability is due to the antibacterial compounds as evidenced by positive results in various phytochemical tests. Conclusion Cinnamon extract is effective as antibacterial against Staphylococcus aureus and Escherichia coli in vitro.
Brazilian Journal of Poultry Science
To combat pathogens and reduce the major public health problem of antibiotic residues in animal products, scientists are looking for natural antibiotic substitutes that are effective against drug-resistant pathogenic microbes and spoilage fungi. The antimicrobial activity of three Cinnamomum verum extracts prepared with three different solvents (absolute ethanol, 50% ethanol, and aqueous extracts) was determined against two Gram-positive bacteria (Staphylococcus aureus and Listeria monocytogenes) and two Gram-negative bacteria (Salmonella Typhimurium and Escherichia coli) as well as two fungal strains. The antimicrobial activities of various Cinnamomum verum extracts against selected microbes were evaluated using the disc diffusion test, minimum inhibitory concentrations (MIC), minimum bactericidal concentrations (MBC), minimum fungicidal concentrations (MFC), and the poisoned food technique. Cinnamomum verum bark (CVB) extracts inhibited and killed microbial growth to varying degrees. Our findings also revealed that extracts prepared with alcoholic solvents, particularly absolute ethanol-CVB extract, were more active compared with aqueous solvents, suggesting that the cinnamon plant is a promising natural antimicrobial agent for food preservation.
Antimicrobial Effect of Cinnamon Extract against Extraintestinal Pathogenic and
The aim of this work is to study the antimicrobial effect of hot and cold watery extract of cinnamon bark against the Extraintestinal pathogenic Escherichia coli extract by powdering the cinnamon bark and boiled 100 gm for 30 m at 5000 pm\s for 8 min, also prepared the cold watery extract in the same method except the boiling step. And tested the cinnamon watery extract activity against ExPEC and diffusion method.Where the results show that both ExPEC and mg\mL for hot and cold watery extract, but they affected with high concentration as 300, 450 mg inhibition zones with cold watery extract was 2, 3 mm for ExPEC and 2, 3.5 mm for for ExPEC and 8, 10 mm for S. aureus watery extract of cinnamon bark contained gly compounds are well known to be as antimicrobial growth inhibitors, the presence of similar antimicrobial compounds in both hot and cold watery extracts of cinnamon bark could be explained solvent in both extracts. The only is the amount of active compounds; hence heat may increases the dissolved active compounds, and that's explains the relative increase of inhibition for hot watery extract than the cold watery ext And S. aureus is more affected than
Preliminary screening of the antibacterial activity of Cinnamonum zeylanicum (cinnamon) barks
Abstract: Cinnamon barks is used to treat microbial and fungal infections in folk medicine. To validate this use, the in- vitro antimicrobial activity of petroleum ether and alcoholic extract of cinnamon barks was evaluated against various microbial strains such as Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Salmonella typhimurium, Pseudomonas aeuriogenosa, Escherichia coli, Candida albicans and Saccharomyces cerevisiae by using disc diffusion method. Minimum inhibitory concentration (MIC) was determined by agar dilution technique. Both extracts showed significant inhibition against reference gram positive bacteria and fungal strains. MIC value of petroleum ether extract against gram positive and fungal strains was 300 μg / ml and that of alcoholic extract was 200 μg / ml. Neither extract showed inhibitions against gram negative bacteria. Keywords: Cinnamonum zeylanicum (cinnamon), Antimicrobial activity, Antifungal activity, Disc diffusion method, Agar dilution method
Turkish Journal of Agriculture - Food Science and Technology, 2020
The widespread use of antibiotics often causes increase in the bacterial drugs resistance and causes many side effects in humans. Medical plants have antimicrobial effects against most pathogenic bacteria and can serve as harmless replacement to antibiotics. The aim of this study was to assess the antibacterial effect of five medicinal plant prevailed in Kurdistan region namely; Cinnamon (Cinnamomum cassia (L.) D.Don), Nigella (Nigella sativa L.), Allium (Allium hirtifolium Boiss.), Carrot (Daucus carota L.), and Fennel (Foeniculum vulgare Mill.) against pathogenic Gram positive bacteria (Staphylococcus aureus), and pathogenic Gram negative bacteria (Salmonella typhi and Escherichia coli). The evaluation of antibacterial activity for these plant extracts was carried out using agar-well diffusion method. Results showed that minimum inhibitory concentration (MIC) of A. hirtifolium against tested bacterial isolates were (25 mg/mL), the lowest MIC values for S. aureus were (25 mg/mL...