Antibacterial activity of Macrosciadium alatum (M.Bieb.) plant extract

Abstract

Abstract Objectives The flora of Azerbaijan is represented by one species of the Macrosciadium genus: Macrosciadium alatum, belonging to the Apiaceae family. It is commonly found in the Greater and Lesser Caucasus regions of Azerbaijan, as part of subalpine meadow plant communities. M. alatum is characterized by its robust, thick, tuberous roots, long-petioled and several times pinnately divided leaves, numerous (30–50) white umbels, and oval-shaped fruits. The primary objective of this research is to determine the antimicrobial potential of the aqueous extract obtained from M. alatum against both Gram-negative and Gram-positive bacteria. The plant preparations utilized in in vitro experiments were in the form of maceration, infusion, and hydrodistillation as aqueous extracts. M. alatum extract exhibited maximum (measuring 22.3 ± 1.4 mm) inhibition zones against bacteria (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Bacillus cereus, and Salmonella enteritidis) strains. Following exposure to the M. alatum plant extract, a significant reduction in bacterial cell cytoplasmic pH was observed (p≤0.04). Methods In order to investigate the antimicrobial effects of the plant extract, commonly accepted procedures were followed using well-known bacterial strains, including S. aureus, B. cereus, E. coli, S. enteritis and P. aeruginosa, which are principal causative agents of purulent-inflammatory processes. The 20 % aqueous extract was used. Results The conducted experiment to determine the impact of the plant extract on microorganisms revealed that the extract significantly affects the bacterial cell membrane. Specifically, there is a decrease in pH, and hyperpolarization of the cell membrane occurs. The efficacy of the preservative effect is highly dependent on the environmental pH. 1. The 20 % aqueous extract from exhibited antimicrobial activity and effectively preventing the development of foodborne pathogens and putrefactive microorganisms. 2. A 20 % aqueous extract of M. alatum exhibits antimicrobial activity, effectively inhibiting the growth of foodborne pathogens and spoilage microorganisms. 3. Extract led to an increase in H+ concentration within bacterial cell cytoplasm, surpassing the OH− concentration. 4. M. alatum species has a significant inhibitory effect on the growth of microorganisms such as S. aureus, E. coli, P. aeruginosa, and S. enteritidis. Conclusions The results suggest that the extract from M. alatum possesses antimicrobial properties, making it a potential candidate for use as a natural food preservative. The observed hyperpolarization of the cell membrane and pH reduction further support its potential as an effective antibacterial agent.