芫荽、芥蓝和薄荷对耐药微生物的抑菌潜力

IF 1.2 Q4 PHARMACOLOGY & PHARMACY

Journal of Herbs, Spices and Medicinal Plants Pub Date : 2022-02-23 DOI:10.1080/10496475.2022.2040684

S. Afrin, B. Goswami, S. Rahman, M. Bhuiyan, K. Shamima, N. C. Nandi

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引用次数: 2

摘要

摘要采用Kirby-Bauer纸片扩散法对山莨菪碱、莴苣和薄荷的抗菌性能进行了研究。在用于提取的溶剂中，甲醇、丙酮和正己烷提取物对抗生素抗性微生物有效。C.sativum的甲醇提取物对蜡样芽孢杆菌的抑制作用最高（17.0±0.5mm），而M.spicata的水提取物对大肠杆菌的抑制效果最低（7.0±0.7mm）。三种植物的甲醇提取物抑制了受试真菌的菌丝生长，特别是对曲霉属和青霉属。这些植物的甲醇提取液的最低抑制浓度（MIC）、最低杀菌浓度（MBC）和最低杀菌剂浓度（MFC）值范围为200至400 mg mL−1、300至500 mg mL−2和400至500 mg mL−1，分别地

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Antimicrobial Potential of Coriandrum Sativum, Lactuca Sativa and Mentha Spicata against Antibiotic Resistant Microorganisms

ABSTRACT The antimicrobial properties of Coriandrum sativum, Lactuca sativa, and Mentha spicata were examined using Kirby-Bauer disk diffusion technique. Among the solvents used for extraction, methanol, acetone, and n-hexane extracts were effective against antibiotic resistant microbes. The highest inhibition zone (17.0 ± 0.5 mm) was noted for the methanol extract of C. sativum against Bacillus cereus and the lowest zone of inhibition (7.0 ± 0.7 mm) was observed for the aqueous extract of M. spicata against E. coli. Methanol extracts from the three plants inhibited mycelial growth of tested fungi particularly for Aspergillus sp. and Penicillium sp.. The methanol extract of these plants had minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and minimum fungicidal concentration (MFC) values ranging from 200 to 400 mg mL−1, 300 to 500 mg mL−1, and 400 to 500 mg mL−1, respectively.

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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.