Antimicrobial potential of lemon and onion extracts against gram-positive and -negative bacteria

Nagomi GOPİNATH
{"title":"Antimicrobial potential of lemon and onion extracts against gram-positive and -negative bacteria","authors":"Nagomi GOPİNATH","doi":"10.21448/ijsm.1290157","DOIUrl":null,"url":null,"abstract":"Antimicrobial potentials have been widely analyzed with different sources; however, plant-based antimicrobial compounds are greatly welcome due to their greener characteristics. This study revealed the importance of antimicrobial compounds from the herbal extracts of lemon and onion. The extracts were tested against gram-negative (Escherichia coli) and gram-positive (Bacillus subtitlis) bacteria. Disc-diffusion and well-diffusion on an agar plate and tributary methods were followed to demonstrate the antimicrobial potentials of the above herbal extracts. Further, different volumes of ampicillin at the concentration of 1 mg/ml were used to compare the genuine bacterial inhibition (3 µL with 1.5 cm zone). Lemon behaved excellently in a way by displaying better bacterial inhibition against both E. coli (3 µL with 1.2 cm zone) and B. Subtilis (3 µL with 0.6 cm zone), whereas onion extract was not at the level of lemon extract; however, it still displayed a good inhibition. The turbidity assay confirms the inhibition efficiency of lemon and onion against both E. coli and B. subtilis. In the liquid medium lemon shows higher inhibition (2 & 3 folds) on bacteria than that of ampicillin and onion. Cell count and UV-vis spectroscopy analysis at 600 nm also conform to the efficacy of lemon inhibition against E. coli and B. subtilis. This experiment confirms that lemon extract is an excellent and better substitute for commercially available ampicillin for bacterial inhibition.","PeriodicalId":14437,"journal":{"name":"International Journal of Secondary Metabolite","volume":"1 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Secondary Metabolite","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21448/ijsm.1290157","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Antimicrobial potentials have been widely analyzed with different sources; however, plant-based antimicrobial compounds are greatly welcome due to their greener characteristics. This study revealed the importance of antimicrobial compounds from the herbal extracts of lemon and onion. The extracts were tested against gram-negative (Escherichia coli) and gram-positive (Bacillus subtitlis) bacteria. Disc-diffusion and well-diffusion on an agar plate and tributary methods were followed to demonstrate the antimicrobial potentials of the above herbal extracts. Further, different volumes of ampicillin at the concentration of 1 mg/ml were used to compare the genuine bacterial inhibition (3 µL with 1.5 cm zone). Lemon behaved excellently in a way by displaying better bacterial inhibition against both E. coli (3 µL with 1.2 cm zone) and B. Subtilis (3 µL with 0.6 cm zone), whereas onion extract was not at the level of lemon extract; however, it still displayed a good inhibition. The turbidity assay confirms the inhibition efficiency of lemon and onion against both E. coli and B. subtilis. In the liquid medium lemon shows higher inhibition (2 & 3 folds) on bacteria than that of ampicillin and onion. Cell count and UV-vis spectroscopy analysis at 600 nm also conform to the efficacy of lemon inhibition against E. coli and B. subtilis. This experiment confirms that lemon extract is an excellent and better substitute for commercially available ampicillin for bacterial inhibition.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
柠檬和洋葱提取物对革兰氏阳性和阴性细菌的抗菌潜力
不同来源的抗菌潜力已被广泛分析;然而,基于植物的抗菌化合物因其更环保的特性而广受欢迎。这项研究揭示了从柠檬和洋葱的草药提取物中提取的抗菌化合物的重要性。提取液对革兰氏阴性菌(大肠杆菌)和革兰氏阳性菌(枯草芽孢杆菌)进行了抑菌试验。采用圆盘扩散法、琼脂平板孔扩散法和支液法对上述草药提取物的抑菌活性进行了验证。此外,以不同体积的氨苄西林(浓度为1 mg/ml)比较了真正的细菌抑制作用(3µL, 1.5 cm区域)。柠檬提取物对大肠杆菌(3µL, 1.2 cm区域)和枯草芽孢杆菌(3µL, 0.6 cm区域)均有较好的抑制作用,而洋葱提取物则达不到柠檬提取物的水平;但仍表现出良好的抑制作用。浊度测定证实了柠檬和洋葱对大肠杆菌和枯草芽孢杆菌的抑制作用。在液体培养基中,柠檬表现出较高的抑制作用(2 &对细菌的抑制作用是氨苄西林和洋葱的3倍。600 nm下的细胞计数和紫外可见光谱分析也证实了柠檬对大肠杆菌和枯草芽孢杆菌的抑制作用。本实验证实,柠檬提取物是一种优良的,更好的替代市售氨苄西林抑菌。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
International Journal of Secondary Metabolite
International Journal of Secondary Metabolite Biochemistry, Genetics and Molecular Biology-Biotechnology
CiteScore
1.40
自引率
0.00%
发文量
28
期刊最新文献
Content of saponin, tannin, and flavonoid in the leaves and fruits of Iranian populations from Rhamnus persica Boiss. (Rhamnaceae) Phytochemical constituents of the roots of Heliotropium verdcourtii (Boraginaceae) Changes in antioxidant properties of pepper leaves (Capsicum annuum L.) upon UV radiation Genetic structure and molecular analysis of the species of the genus Artemisia L. (Asteraceae) distributed in Azerbaijan Investigating medicinal plants for antimicrobial benefits in a changing climate
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1