衣索比亚黑芸苔、青藤Trigonella foenum-graecum和Schinus molle对人致病菌的体外抑菌活性

IF 1.2 Q4 PHARMACOLOGY & PHARMACY
Addisu Assefa, Helmut Kloos, Assegid Zewdu
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引用次数: 0

摘要

摘要研究了黑芸苔、三角Trigonella foenum-graecum和Schinus molle溶剂提取物对6种病原菌的抑菌活性。黑曲霉甲醇提取物对波氏弓形虫的抑制区(ZOI)最高。以环丙沙星为阳性对照的黑曲霉甲醇提取物对黑曲霉的活性指数(AI)最高(AI = 0.86),以庆大霉素为阳性对照的部分提取物的AI≥1.0。提取物的最低抑菌浓度(MIC)为6.25 ~ 100 mg mL−1。各提取液的抑菌活性依次为黑螺旋藻>青叶螺旋藻>霉菌。关键词:抗菌活性指数细菌病原体致谢感谢马达瓦拉布大学生物系、自然与计算科学学院和研究生院在行政和物质上的支持。我们也非常感谢埃塞俄比亚公共卫生研究所为我们提供了本研究中使用的细菌测试病原体。亚的斯亚贝巴(埃塞俄比亚)的国家植物标本室也因其在鉴定本研究中使用的植物样本方面的合作而受到认可。我们也感谢Ann Byers在短时间内编辑了这份手稿。披露声明作者未报告潜在的利益冲突。数据可用性声明所有相关数据都在稿件及其支持信息文件中。补充资料本文的补充资料可在https://doi.org/10.1080/10496475.2023.2269372Additional上获得。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
In vitro antimicrobial activity of Brassica nigra , Trigonella foenum-graecum , and Schinus molle in Ethiopia against selected human bacterial pathogens
ABSTRACTAntimicrobial activity of solvent extracts of Brassica nigra, Trigonella foenum-graecum, and Schinus molle were investigated against six bacterial pathogens. The highest zone of inhibition (ZOI) were noted for methanol extract of B. nigra against S. boydii. The highest activity index (AI) was noted in methanol extract of B. nigra against S. boydi (AI = 0.86) using ciprofloxacin as positive control but AI ≥ 1.0 in some extracts while using gentamicin as positive control. The minimum inhibitory concentration (MIC) of the extracts ranged from 6.25 mg mL−1 to 100 mg mL−1. The antibacterial activity of the extracts was B. nigra > T. foenum-graecum > S. molle.KEYWORDS: Antibacterial activityactivity indextest bacterial pathogens AcknowledgmentsWe thank the Department of Biology, the College of Natural and Computational Sciences, and the School of Graduate Studies of Madda Walabu University for their administrative and material support. We are also highly grateful to the Ethiopian Public Health Institute for providing us the bacterial test pathogens used in this study. The National Herbarium in Addis Ababa (Ethiopia) is also acknowledged for its cooperation in the identification of plant samples used in this study. We also thank Ann Byers for editing the manuscript at short notice.Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementAll relevant data are within the manuscript and its supporting information files.Supplementary materialSupplemental data for this article can be accessed online at https://doi.org/10.1080/10496475.2023.2269372Additional informationFundingThe authors received no specific funding from any sources.
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来源期刊
Journal of Herbs, Spices and Medicinal Plants
Journal of Herbs, Spices and Medicinal Plants Medicine-Complementary and Alternative Medicine
CiteScore
3.00
自引率
0.00%
发文量
36
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.
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