Basic research In vitro antibacterial activity of seven Indian spices against high level gentamicin resistant strains of enterococci

Sharma, Revati; Chapagain, Bipin; Chitra, Pai Bhat; Bhattacharjee, Minakshi

doi:10.5114/aoms.2015.53307

Cited by 21 publications

(13 citation statements)

References 14 publications

(19 reference statements)

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“…The results from the agar disc diffusion method revealed that clove oil had inhibitory effects against all test MDR S. suis isolates. This is consistent with previous studies [33][34][35][36]. Incidentally, regarding the inhibition zones obtained from the essential oil, it is notable that differences can occur among studies due to the methods used in solubilizing the oils to obtain hydrophilic molecules [33], antimicrobial assays, and tested organisms.…”

Section: Discussionsupporting

confidence: 90%

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

et al. 2019

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Streptococcus suis is a zoonotic pathogen that is currently considered an emerging multidrug-resistant (MDR). Increasing antibiotic resistance can lead to the unsuccessful treatment of S. suis infection. Recently, many investigations of medicinal plants were conducted for the treatment of infection as a result of the increase of antibiotic-resistant bacteria. The aims of this study were to determine the chemical composition of essential oil from Syzygium aromaticum (L.) Merr. & L.M. Perry and the antibacterial activities of clove oil on MDR S. suis. Using gas chromatography coupled to a mass spectrometer, eugenol (97.76%) was found to be the major active ingredient of clove oil. In vitro antibacterial activities of clove oil against MDR S. suis were evaluated. Using the agar disc diffusion test, the clove oil showed a maximum zone of inhibition at 15% (v/v) oil concentration. In a broth microdilution method, the minimum bactericidal concentration of clove oil against all MDR S. suis isolates was 0.1% (v/v). A time-kill analysis was performed, and the killing kinetics of clove oil showed that MDR S. suis was completely reduced after 15 min of exposure to clove oil. In addition, clove oil exhibited a strong antibacterial activity at all pH values applied following incubation of MDR S. suis in pH-adjusted media with clove oil. Moreover, scanning electron microscopy revealed the nonviable S. suis isolates clearly showed atypical form and cell membrane lysis after incubation with clove oil. This study confirms the efficacy of clove oil as a natural antimicrobial against MDR S. suis and suggests the possibility of employing it as a promising alternative product for control of infectious diseases caused by S. suis in animal and human patients.

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Section: Discussionsupporting

confidence: 90%

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

et al. 2019

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“…Mandal et al reported that the DIZ value obtained from ethanol extracts (20 µL, 10 mg/mL) of cinnamon, clove, and cumin against methicillin-resistant S. aureus was in the range of 22–27 mm, 19–23 mm, and 9–15 mm, respectively [38]. Similarly, Revati et al found that high level gentamicin-resistant enterococci isolates were sensitive to ethanol extracts (50 µL, 100 mg/mL) of cinnamon, ginger, clove, and cumin, with the DIZ values of 31–34, 27–30, 25–26, and 19–20 mm, respectively [14]. Even though, most of the previous investigations were carried out with a limited number of antibiotic-resistant bacterial isolates as well as the tested spice samples, thus the broad antibacterial spectra of spice extracts could not be demonstrated.…”

Section: Discussionmentioning

confidence: 99%

“…However, few studies have focused on the inhibitory effects of these spices on antibiotic-resistant bacteria. The methanolic and ethanolic extracts of cinnamon, which was the most studied spice, were reported to have inhibitory effects on high level gentamicin-resistant (HLGR) enterococci, multi-drug resistant Escherichia coli AG100, methicillin-resistant S. aureus (MRSA), as well as β-lactamase producing multi-drug Klebsiella pneumonia and Pseudomonas aeruginosa [14,15,16]. Moreover, the antibacterial properties of spices are mostly attributed to lipophilic essential oils in most previous studies [17].…”

Section: Introductionmentioning

confidence: 99%

Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria

et al. 2019

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Although spice extracts are well known to exhibit antibacterial properties, there is lack of a comprehensive evaluation of the antibacterial effect of spices against antibiotic-resistant bacteria. In the present study, ethanolic extracts from a total of 67 spices were comprehensively investigated for their in vitro antibacterial activities by agar well diffusion against two common food-borne bacteria, Staphylococcus aureus and Salmonella enteritidis, with multi-drug resistance. Results showed that S. aureus was generally more sensitive to spice extracts than S. enteritidis. Of the 67 spice extracts, 38 exhibited antibacterial activity against drug-resistant S. aureus, while only four samples were effective on drug-resistant S. enteritidis. In addition, 11 spice extracts with inhibition zones greater than 15 mm were further verified for their broad-spectrum antibacterial properties using another 10 drug-resistant S. aureus strains. It was found that five spice extracts, including galangal, fructus galangae, cinnamon, yellow mustard seed, and rosemary, exhibited the highest antibacterial capacity. Further cytotoxicity of these 11 spices was determined and LC50 values were found to be more than 100 μg/mL except for galangal, rosemary, and sage, whose LC50 values were 9.32 ± 0.83, 19.77 ± 2.17, and 50.54 ± 2.57, respectively. Moreover, the antioxidant activities (ferric-reducing antioxidant power (FRAP) and trolox equivalent antioxidant capacity (TEAC) values) and total phenolic content (TPC) of spice extracts were determined to establish possible correlations with the antibacterial activity. Although the antibacterial effect was positively correlated with the antioxidant activities and TPC, the correlation was weak (r < 0.5), indicating that the antibacterial activity could also be attributed to other components besides antioxidant polyphenols in the tested spice extracts. In conclusion, dietary spices are good natural sources of antibacterial agents to fight against antibiotic-resistant bacteria, with potential applications as natural food preservatives and natural alternatives to antibiotics in animal feeding.

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“…rubra . Revati et al [ 77 ] explored the antimicrobial activities of seven Indian spice ethanol extracts against Enterococci (including 215 enterococcal strains) isolated from human clinical samples with the agar well diffusion method. Crude ethanol extract of cinnamon was the most effective against all the clinical isolates of Enterococci , with the DIZs ranging from 31 to 34 mm.…”

Section: Cinnamonmentioning

confidence: 99%

Antibacterial and Antifungal Activities of Spices

Liu

Meng

Wang

et al. 2017

IJMS

324

196

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Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives.

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Basic research In vitro antibacterial activity of seven Indian spices against high level gentamicin resistant strains of enterococci

Cited by 21 publications

References 14 publications

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

Bactericidal Effect of Clove Oil against Multidrug-Resistant Streptococcus suis Isolated from Human Patients and Slaughtered Pigs

Discovery of Antibacterial Dietary Spices That Target Antibiotic-Resistant Bacteria

Antibacterial and Antifungal Activities of Spices

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