Antimicrobial activities of some Nigerian spices on some pathogens

Abstract

The aqueous and ethanol extracts of four spices ( Monodora myristica, Piper guineense, Xylopia aethiopica, Tetrapleura tetraptera ) were prepared and the antibacterial properties assessed using the agar diffusion method. The test organisms were Enterohaemorrhagic E.coli, Shigella, Salmonella, Klebsiella, Pseudomonas, Klebsiella pnemonium, Staphylococcus aureus, Staphylococcus aureus (ATCC 25923), Bacillus sp. and Enterococcus faecalis. The susceptibility of the test bacteria strains to various antibiotics was performed. The aqueous extracts had antimicrobial activities on all test organisms used (MIC values of 30-60mg/ml and a range of inhibition, 10-25mm). The ethanol extracts were less sensitive (3.3-26mg/ml on E. feacalis). The phytochemical screening of the potent extracts revealed the presence of terpenoids, flavonoid and glycosides. The test organisms showed susceptibility to majority of the antibiotics used ranging from an average of 10mm-37mm. The aqueous extracts can be used as an alternative therapy to the use of antibiotics as the zones of inhibition exhibited by the test strains to both were comparable.

Evaluation of the Extracts of Piper guineense for Antibacterial Activity Against Spoilage Bacteria of Rivers State ‘Native’ Soup.

“…This finding is not in agreement with Ebana et al [12] who reported the inability of ethanolic extract of P. guineense to inhibit P. aeruginosa, while aqueous extract did. Aboaba et al [15] and Anyanwu and Nwosu [11] however, reported the inhibition of P. aeruginosa by both the aqueous and ethanol extract of P. guineense, with the ethanol zones of inhibition comparable to the finding of this study. The finding of this study is in agreement with reports by Osuala and Anyadoh [34] that methanolic extracts of P. guineense exhibited much more antibacterial activity against P. aeruginosa than the ethanolic extracts, recommending that methanol be used in preference to ethanol in extracting active ingredients from plants.…”

Antagonistic activity of Thymus vulgaris extracts against Vibrio species isolated from seafoods

“…These values are used as guide for the treatment of most infections (Aboaba et al 2011). This study implies that T. vulgaris could be used as spice and also exhibit antibacterial effect on contaminated seafoods.…”

“…Sensitivity of the Vibrio species to T. vulgaris extracts have shown that the spice extract can be used as a complement to the array of antimicrobial compounds available. According to Aboaba et al (2011) the inhibitory zones shown by some of the spices can be comparable to chemotherapeutic drugs. The MIC values can also be used as a guide for the treatment of most infections (Aboaba et al 2011).…”

“…According to Aboaba et al (2011) the inhibitory zones shown by some of the spices can be comparable to chemotherapeutic drugs. The MIC values can also be used as a guide for the treatment of most infections (Aboaba et al 2011). Plant based antimicrobials have huge therapeutic potentials as they may serve the purpose with lesser side effects that are often associated with synthetic antimicrobials (Poole 2001).…”

“…The method of Olayemi and Opaleye (1999) and Aboaba et al (2011) was adopted for the extraction of the spices. This was carried out using 20 g of T. vulgaris.…”