Antimicrobial Activity of Some Common Spices

Tribhuvan University Journal of Microbiology Pub Date : 2021-12-31 DOI:10.3126/tujm.v8i1.41190

S. Chaturwedi, Shivani L Goyal, Poonam Yadav, Anuradha Sharma, R. Chaudhary

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Abstract

Objective: Antibiotic toxicity and multi drug resistant pathogens are the two greatest challenges that today's medical world has been facing. As a consequence of the haphazard use of antimicrobials, the spread of antimicrobial resistance is now a global issue. This study aimed to investigate antimicrobial activity of some common spices. Methods: During the study period Five commonly used spices were collected from local market of Lagankhel, Lalitpur. The antimicrobial activity of selected naturally grown spices was done against two gram positive and three gram-negative pathogenic bacteria. The extracts of the spices were obtained by using absolute ethanol (99.9%) to carry out the antibacterial susceptibility assay using agar well diffusion method. Results: The result of agar well diffusion method showed Clove and Cinnamon were found to possess relatively higher antimicrobial activities by preventing the growth of all 5 tested bacteria. Gram positive bacteria were found to be more sensitive to spices than Gram negative bacteria. Conclusion: The finding of this study showed that extract of spices can be alternative to synthetic drugs to control infectious diseases.

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几种常用香料的抗菌活性

目的:抗生素毒性和多重耐药病原体是当今医学界面临的两大挑战。由于随意使用抗菌素，抗菌素耐药性的传播现已成为一个全球性问题。本研究旨在研究几种常用香料的抑菌活性。方法:在研究期间，从拉利特普尔拉甘赫尔当地市场收集5种常用香料。所选天然香料对两种革兰氏阳性致病菌和三种革兰氏阴性致病菌进行了抑菌活性研究。采用无水乙醇(99.9%)提取香料提取物，琼脂孔扩散法进行抗菌敏感性试验。结果:琼脂孔扩散法结果显示丁香和桂皮具有较高的抑菌活性，能抑制5种细菌的生长。革兰氏阳性菌比革兰氏阴性菌对香料更敏感。结论:本研究结果表明，香料提取物可替代合成药物控制传染病。

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Tribhuvan University Journal of Microbiology

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