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Article Publish Status: FREE
Abstract Title:

In vitro antibacterial activity of seven Indian spices against high level gentamicin resistant strains of enterococci.

Abstract Source:

Arch Med Sci. 2015 Aug 12 ;11(4):863-8. Epub 2015 Aug 11. PMID: 26322099

Abstract Author(s):

Sharma Revati, Chapagain Bipin, Pai Bhat Chitra, Bhattacharjee Minakshi

Article Affiliation:

Sharma Revati

Abstract:

INTRODUCTION: The aim of the study was to explore the in vitro antibacterial activity of seven ethanolic extracts of spices against high level gentamicin resistant (HLGR) enterococci isolated from human clinical samples.

MATERIAL AND METHODS: Two hundred and fifteen enterococcal strains were isolated from clinical samples. High level gentamicin resistance in ethanolic extracts of cumin (Cuminum cyminum), cinnamon (Cinnamomum zeylanicum), ginger (Zingiber officinale), fenugreek (Trigonella foenum-graecum), cloves (Syzygium aromaticum), cardamom (Elettaria cardamomum Maton) and black pepper (Piper nigrum) were prepared using Soxhlet apparatus. The antibacterial effect of the extracts was studied using the well diffusion method. Statistical analysis was carried out byχ(2) test using SPSS 17 software.

RESULTS: Only cinnamon and ginger were found to have activity against all the isolates, whereas cumin and cloves had a variable effect on the strains. Fenugreek, black pepper and cardamom did not show any effect on the isolates. The zone diameter of inhibition obtained for cinnamon, ginger, cloves and cumin was in the range 31-34 mm, 27-30 mm, 25-26 mm and 19-20 mm respectively.

CONCLUSIONS: Cinnamomum zeylanicum and Z. officinale showed the maximum antibacterial activity against the enterococcal isolates followed by S. aromaticum and C. cyminum. The findings of the study show that spices used in the study can contribute to the development of potential antimicrobial agents for inclusion in the anti-enterococcal treatment regimen.

Study Type : In Vitro Study

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