Comparison of the antimicrobial activity of the phyto-constituents obtained from the stem bark and leaf extracts of Phyllanthus emblica L. against different strains of Staphylococcus aureus and Salmonella typhi.

Adak, Serene; Chakraborty, Dipesh; Maji, Himangshu Sekhar; Basu, S.; Roy, P.K.; Mitra, Sutanuka; Mukherjee, N.; Barik, Samarendra; Goswami, Arunava

doi:10.5958/2321-5836.2018.00009.5

Cited by 11 publications

(5 citation statements)

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“…Drying time had a significant effect on fat content, i.e., F2-20 (11.56 ± 0.03%), F2-22 (11.36 ± 0.06%), and F2-24 (11.15 ± 0.04%). This can be caused by volatile compounds in materials such as essential oils (Adak et al 2018;Choudhary and Grover 2019), which evaporate during the drying process (Marey and Shoughy 2016). The longer the drying is carried out, the more compounds are lost.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…There was no microbial growth (data not shown) either in total plate count, and yeast and mold count. Antimicrobial compounds in spice ingredients, such as bark of Phyllanthus emblica have (Dhale and Mogle 2011;Adak et al 2018), onion (Ye et al 2013), garlic (Ross et al 2001;Liu et al 2021;Prajapati et al 2021), and others, can prevent microbial growth. It has been reported that the bark of Phyllanthus emblica can inhibit the growth of Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhi which is thought to be caused by the presence of tannins and flavonoids (Dhale and Mogle 2011;Adak et al 2018).…”

Section: Microbiological Analysismentioning

confidence: 99%

“…Antimicrobial compounds in spice ingredients, such as bark of Phyllanthus emblica have (Dhale and Mogle 2011;Adak et al 2018), onion (Ye et al 2013), garlic (Ross et al 2001;Liu et al 2021;Prajapati et al 2021), and others, can prevent microbial growth. It has been reported that the bark of Phyllanthus emblica can inhibit the growth of Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, Escherichia coli, and Salmonella typhi which is thought to be caused by the presence of tannins and flavonoids (Dhale and Mogle 2011;Adak et al 2018). Moreover, onions have also been shown to have antimicrobial activity against bacteria (E. coli, B. subtilis, and S. aureus), yeasts (R. glutinis, S. cerevisiae, and C. tropicalis), and molds (A. niger, M. purpureus, and A. terreus), that is thought to be affected by methyl 5methylfuryl sulfide (18.30%), methyl 3,4-dimethyl-2-thi (9.72 %) (Ye et al 2013).…”

Section: Microbiological Analysismentioning

confidence: 99%

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Evaluation of proximate composition, microbial load and sensory characteristics of instant holat as traditional spice in North Sumatra, Indonesia

Maser

Sinaga

2021

Biodiversitas

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Abstract. Maser WH, Sinaga MZE. 2021. Evaluation of proximate composition, microbial load and sensory characteristics of instant holat as traditional spice in North Sumatra. Biodiversitas 22: 3440-3445. Holat is the name of traditional food from North Sumatra, Indonesia which has astringent flavor derived from the bark of Phyllanthus emblica. The aims of this study were to determine the proximate composition and evaluate microbial load, and sensory characteristics of instant holat spice. There were 12 treatments, namely the combination of different amounts of bark (15 g, 25 g, 35 g, 45 g) and drying time (20 h, 22 h, 24 h). The proximate composition (moisture, ash, protein, fat, crude fiber, fat, and total carbohydrate content), microbial analysis (total plate count; yeast and mold count), and sensory characteristics (aroma, color, taste, and overall acceptability) were carried out. The results showed that water, protein, fat, crude fiber, and total carbohydrates contents were all significantly different (p < 0.05), except ash content. There was no yeast, mold, and bacterial growth on total plate count. There were no significant differences in all sensory characteristics (aroma, color, taste, and overall acceptability) of instant holat before and after brewing (p ? 0.05). The treatment of F4-24 was the best formula and has the highest score that might be developed as a product of instant holat spice. Further study should be conducted to determine the effect by increasing the amount of bark and evaluating its bioactivity.

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Section: Proximate Compositionmentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 99%

Section: Microbiological Analysismentioning

confidence: 99%

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Evaluation of proximate composition, microbial load and sensory characteristics of instant holat as traditional spice in North Sumatra, Indonesia

Maser

Sinaga

2021

Biodiversitas

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“…oleic (28.40%), steric (2.15%), palmitic (2.99%) and miristic acid (1.0%) [14][15] . c. Barks: Contain leukodelphinidin, tannin and proanthocyanidin [16] . d. Roots: Contain ellagic acid, gallic acid, quercetin, kaempferol, corilagin, geraniin, furosin, gallotanins emblicanins, flavonoids, glycosides, proanthocyanidins and lupeol.…”

Section: Outcome Of Reviewmentioning

confidence: 99%

Phytochemicals and antiviral properties of five dominant medicinal plant species in Bankura district, West Bengal: An overview

Chanda¹,

Biswas²,

Sarkar³

2020

J Pharmacogn Phytochem

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In current years, the pandemic of viral diseases have been spreading worldwide, which causes death in humans globally. It leads to the scientific community to investigate on the antiviral phytochemicals against viral diseases. Medicinal herbs possess a variety of phytochemicals that harbour antiviral properties, which are advantages over conventional drug therapy due to their broad therapeutic potency and minimum or no adverse effects. Medicinal plants synthesize and possess a variety of biochemical products useful for therapeutic use, helps in inhibition of viruses. Based on this basis, literature search, discussion with local authority and online search were performed, which helped to identify five most dominant plant species in Bankura District, West Bengal, having bioactive compound and antiviral properties. This mini-review provides information of those five dominant Ayurvedic medicinal plants for their broad spectrum medicinal values in general and effect on viral infections in particular.

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“…[10][11][12][13] The emergence of antibiotic resistance in bacteria raises the global problems in public health. Although there were many researches on Salmonella using the natural extracts to improve immunology and anti Salmonella activities, [14][15][16][17][18] the traditional antibiotics were still used. One of antibiotic group has a high rate is sulfonamides.…”

Section: Introductionmentioning

confidence: 99%

Antibiotic Resistance in Salmonella Isolated from Ho Chi Minh City (Vietnam) and Difference of Sulfonamide Resistance Gene Existence in Serovars

Vu¹,

Hai²,

Ha³

et al. 2021

J. Pure Appl. Microbiol.

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In this study, a total of 228 raw meat samples (pork: 76, beef: 76, chicken: 76) and 301 raw seafood samples (fish: 199, shrimp: 67, squid: 35) were collected randomly at traditional markets in Ho Chi Minh City (Vietnam). In meat, the ratio of Salmonella spp. was 70.61% (161/228). Among the contaminated meat samples, pork was infected with a ratio of 90.79 % (69/76) while the contamination ratios in beef and chicken were 43.42% (33/76) and 77.63% (59/76), respectively. Salmonella contamination was detected in fish (40.20%), shrimp (7.46%) and squid (17.14%). Because of sulfonamide group is used in Salmonella treatment, the study focused on sulfonamide resistance. In fresh seafood comparison, there were 32.56%, 40% and 10% Salmonella showing resistance to sulfamethoxazol in fish, squid and shrimp, respectively. In fresh meat comparison, there were 31.58%, 16.67% and 55.56% Salmonella showing resistance to sulfamethoxazol in pork, beef and chicken, respectively. Interestingly, there were 21 serovars including 19 identified serovars including S. Kentucky (8), S. Agona (2), S. Infanis (4), S. Saintpaul (1), S. Indiana (1), S. Braenderup (1), S. Potsman (2) and 2 unidentified serovars showing different phenotype to this antibiotic. Among the 21 serovars, only 23.81% strains carried both genes (sul1, sul2). For the sul1 gene, 61.9% strains were presented while sul2 occupied at a lower rate than sul1 with the rate of 52.38%. The study is very interesting and useful to go more functional analysis in sulfonamide resistance.

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Comparison of the antimicrobial activity of the phyto-constituents obtained from the stem bark and leaf extracts of Phyllanthus emblica L. against different strains of Staphylococcus aureus and Salmonella typhi.

Cited by 11 publications

References 0 publications

Evaluation of proximate composition, microbial load and sensory characteristics of instant holat as traditional spice in North Sumatra, Indonesia

Evaluation of proximate composition, microbial load and sensory characteristics of instant holat as traditional spice in North Sumatra, Indonesia

Phytochemicals and antiviral properties of five dominant medicinal plant species in Bankura district, West Bengal: An overview

Antibiotic Resistance in Salmonella Isolated from Ho Chi Minh City (Vietnam) and Difference of Sulfonamide Resistance Gene Existence in Serovars

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