Antibacterial Activity of Zingiber officinale (Ginger) against Clinical Bacterial Isolates

Abstract

Aims: The objective of the present study was to investigate the phytochemical constituents and antibacterial activity of ginger extracts against some pathogenic bacteria responsible for Urinary tract infection.
 Study Design: A total of 35 samples were collected from patients with UTIs and wound infections.
 Place and Duration of Study: The study was conducted at 2 hospitals in Baghdad from1/7/2017 to 1/9/2017
 Methodology: The urine sample was collected using a sterile container, while a swap from the infected wound was also taken. The classical methods for diagnosis pathogenic bacteria in urine and wound are based on culture on different microbiological media including. Blood agar, nutrient agar, then incubated at 37°C for 24 hrs. The diagnostic procedures consisted of direct microscopy observation, Gram staining, Biochemical tests, Catalase and coagulase tests.
 Results: Results show that 30.55%, 38.8%, 19.46% and 11.11% isolates gave typical morphological characteristics and biochemical test for Escherichia coli, Pseudomonas aeruginosa, Klebsiella pneumonae and Staphylococcus aureus respectively. Antibiotic susceptibility test reveals that Escherichia coli isolates were 100% sensitive to gentamicin, tetracycline, streptomycine. Pseudomonas aeruginosa isolates reveal that 100% of them were sensitive to gentamicin, Imipenem, ampicillin and streptomycine. Staphylococcus aureus isolates reveal that 100% of them were sensitive to Gentamycine, tetracycline and streptomycine. Klebsiella pneumonae isolates reveal that 100% of them were sensitive to nitrofurantoin and Imipenem. Ginger roots extract at high concentration (250,500 mg/ml) have strong antibacterial activity against pathogenic bacteria (Staphylococcus aureus, Escherichia coli and Klebsiella pneumonae).
 Conclusion: This study has shown that ginger extracts possess medicinal properties, antibacterial activity and that the inhibition of bacterial growth was dose dependent. The results of the present study show that ginger extracts are more effective against all tested bacterial strains. The results of present study have provided the justification for therapeutic potential of ginger and also used as dietary supplement for food preservation.

The Antimicrobial Efficacy Against Selective Oral Microbes, Antioxidant Activity and Preliminary Phytochemical Screening of Zingiber officinale

“…Ginger has proven the cytotoxic potential in the current study because of saponins, steroids, alkaloids, and anthraquinones. These results are similar to the previous studies, 40 , 41 which reported that ginger has solid cytotoxic potential. As compared to other herbal products, ginger has secondary side effects.…”

“… 5 The principal rationale for utilizing ginger was its direct antimicrobial action, suggesting that it can be used to treat various bacterial infections. 5 , 37 Mohammed et al 41 investigated the antibacterial activity of ginger extracts using n -hexane, ethyl acetate, ethanolic Soxhlet, and water as solvents and reported the significant antibacterial activity of ginger extracts. In comparison, Naseer et al 42 showed no significant differences in the antibacterial effects of ginger’s water and ethanol extracts on S. aureus and S. pyogenes .…”

Color, pH, microbiological, and sensory quality of crickets (Gryllus bimaculatus) flour preserved with ginger and garlic extracts

“…Furthermore, some herbs and spices, including ginger and garlic, have been utilized to successfully preserve other perishable foods such as fish and meat, respectively (Brewer, 2011 ). A number of studies have also reported on the food preservation potential of ginger and garlic (Akintobi et al, 2013 ; Indu et al, 2006 ; Khashan, 2014 ; Mohammed et al, 2019 ).…”

Effect of aqueous and organic solvent extraction on in-vitro antimicrobial activity of two varieties of fresh ginger (Zingiber officinale) and garlic (Allium sativum)

“…Several studies have reported on the antimicrobial activity of ginger and garlic ( Akintobi et al., 2013 ; Indu et al., 2006 ; Khashan, 2014 ; Mohammed et al., 2019 ). There is wide spectrum of antibacterial activity of ginger rhizome against a range of Gram negative and Gram positive bacteria.…”