A Comparison of Antibacterial Effects of Catharanthus roseus and Camellia sinensis (Black Tea) and Their Synergistic Effect along with Antibiotic against Multiple Antibiotic Resistant Strains of Staphylococcus aureus

IF 1.2 Q4 PHARMACOLOGY & PHARMACY

Journal of Herbs, Spices and Medicinal Plants Pub Date : 2020-09-27 DOI:10.1080/10496475.2020.1815921

A. Shil, S. Mukherjee, B. Bishayi, Mausumi Sikdar (Nee) Bhakta

引用次数: 4

Abstract

ABSTRACT Community associated strains of Staphylococcus aureus were isolated and treated with extracts of Catharanthus roseus and Camellia sinensis (black tea) to examine their antibacterial potential, either alone or in combination with an antibiotic, ampicillin. Results of MIC values (Minimum Inhibitory Concentration), growth inhibitory patterns, SEM images of the clinical and standard strains in the presence of their ethanolic extracts indicated that C. roseus root had greater antibacterial potential than black tea. The FIC (Fractional Inhibitory Concentration) values suggested that the combination of C. roseus root extract and ampicillin had a greater antibacterial activity due to a synergistic effect, than that of the combination of black tea and ampicillin, which exerted an additive effect.

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长春花和茶花（红茶）对金黄色葡萄球菌多重耐药菌株的抗菌作用及其与抗生素协同作用的比较

摘要:本研究分离了金黄色葡萄球菌群落相关菌株，并分别用玫瑰花和茶树提取物(红茶)进行处理，考察其单独或与抗生素氨苄西林联合使用的抗菌潜力。对临床菌株和标准菌株在乙醇提取物作用下的MIC值、生长抑制模式、扫描电镜(SEM)结果表明，玫瑰姜的抑菌作用强于红茶。FIC (Fractional Inhibitory Concentration)值表明，红玫瑰根提取物与氨苄西林的联合抑菌活性比红茶与氨苄西林的联合抑菌活性更强，这是一种协同作用，是一种加性作用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine

CiteScore

3.00

自引率

0.00%

发文量

期刊介绍： The Journal of Herbs, Spices & Medicinal Plants is an essential reference filled with recent research and other valuable information associated with herbs, spices, and medicinal plants. The Journal serves as a focus point through which investigators and others may publish material of importance to the production, marketing, and utilization of these plants and associated extracts. The journal covers the following topics: growth, development, horticulture, ecology, physiology, genetics, chemistry, and economics. Original articles, review articles, and book reviews provide information of interest to an international audience of researchers, teachers, technicians, and managers involved with production and/or marketing of herbs, spices, and medicinal plants. Managers of food companies, food processing facilities, medical research laboratories, government agencies, and others interested in new chemicals, food additives, international trade, patents, and other items can easily review new findings. The Journal of Herbs, Spices & Medicinal Plants is a forum in which recent research and other information associated with herbs, spices, and medicinal plants is shared. The Journal represents a centralized database accessible by investigators within the international community that work with or have an interest in herbs, spices, and medicinal plants.