Efecto antimicrobiano in vitro de los extractos de Allium sativum y Zingiber officinale frente a Staphylococcus aureus

Abstract

espanolEl estudio determino el efecto antimicrobiano in vitro de los extractos de Allium sativum “ajo” y Zingiber officinale “jengibre” a las concentraciones de 25%, 50% y 100% frente a Staphylococcus aureus. El diseno de investigacion fue experimental, se utilizo el antibiotico oxacilina como control positivo y la solucion salina fisiologica como control negativo. El extracto vegetal de A. sativum se obtuvo por trituracion a temperatura ambiente; el extracto de Z. officinale se consiguio por arrastre de vapor y se estandarizo con Tween-80. S. aureus, se obtuvo a partir de colonias aisladas de un cultivo joven de 18 horas, luego se inoculo en las placas con medio de cultivo Agar Mueller Hinton. La actividad antimicrobiana se determino mediante el metodo de Disco Difusion Kirby–Bauer, que contenian las diferentes diluciones de los extractos vegetales. Los diametros de los halos de las zonas de inhibicion se determinaron con el vernier; usandose los criterios del Comite Nacional de Normas de Laboratorios Clinicos (NCCLS): sensible, intermedio y resistente. Los datos fueron sometidos a las pruebas estadisticas de Anova y Tukey. Se hallo que los mayores diametros promedio del halo de inhibicion inducidos por A. sativum y Z. officinale fueron de 12.7 mm (p EnglishThe study determined the antimicrobial effect in vitro of Allium sativum "garlic" and Zingiber officinale "ginger" extracts at concentrations of 25%, 50% and 100% on Staphylococcus aureus. The research design was experimental. The antibiotic oxacillin was used as positive control and the physiological saline solution as negative control. The vegetable extract of Allium sativum was obtained by crushing at room temperature. The extract of Zingiber officinale was obtained by steam distillation and it was standardized with Tween-80. Staphylococcus aureus was obtained from isolated colonies of an 18-hour young culture. Then it was inoculated into the plates with Agar Mueller Hinton culture medium. Antimicrobial activity was determined by the Kirby-Bauer Disk Diffusion method, which contained the different dilutions of the vegetable extracts. The diameters of the halos of the inhibition zones were determined with the Vernier using the criteria of the National Committee for Clinical Laboratory Standards (NCCLS): sensitive, intermediate and resistant. The data were statistically tested by Anova and Tukey. It was found that the largest average diameters of the inhibition halo induced by Allium sativum and Zingiber officinale were 12.7 mm (p