Antibacterial Activity of Alimentary Plants Against Staphylococcus aureus Growth

1994 ◽  
Vol 22 (02) ◽  
pp. 169-174 ◽  
Author(s):  
Cristina Pérez ◽  
Claudia Anesini
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Theobroma Cacao ◽  
Plant Material ◽  
Penicillin G ◽  
Diffusion Method ◽  
Piper Nigrum ◽  
Ripe Fruit ◽  
Ethanol Extracts ◽  
Agar Well Diffusion Method

Alimentary plants were screened for antibacterial activity against a penicillin G resistant strain of Staphylococcus aureus. Twenty-five samples of plant material corresponding to 21 species from 13 families were used. Both aqueous and ethanol extracts were obtained from them. Antibacterial activity was determined by the agar-well diffusion method, using cephazolin as a standard antibiotic. Seventeen ethanol extracts were found active. Eugenia caryophyllata (clavo de olor*) flowers, Myristica fragans (nuez moscada*) seeds, Theobroma cacao (cacao*) seed bark, Triticum sp (trigo*) fruit, Zea mays (maíz*) fruit and Piper nigrum (pimienta*) ripe fruit produced some of the more active extracts (*= Argentine vulgar names).

Synthesis and Antibacterial Activities of N-Phenylpyrazolines from Veratraldehyde

2017 ◽  
Vol 901 ◽  
pp. 124-132
Author(s):  
Artania Adnin Tri Suma ◽  
Tutik Dwi Wahyuningsih ◽  
Deni Pranowo
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Bacillus Subtilis ◽  
Bacillus Cereus ◽  
Shigella Flexneri ◽  
Inhibition Zone ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Agar Well Diffusion Method

Some novel N-phenylpyrazolines were synthesized and investigated for their antibacterial activitiy. Chalcones 2-4 which were prepared from acetophenone and veratraldehyde derivatives were reacted with phenylhydrazine to give N-phenylpyrazolines 5-7. All of the synthesized compounds were characterized using FTIR, GC-MS, and NMR spectrometers. Further, antibacterial activity of N-phenylpyrazolines were evaluated by agar well-diffusion method against Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Escherichia coli, and Shigella flexneri. The highest activity (highest inhibition zone) of compound 5 was 2.6 mm (at 1000 ppm) against B. subtillis, compound 6 was 7.25 mm (at 1000 ppm) against S. aureus, and compound 7 was 6.75 mm (at 500 ppm) against S. aureus. The results indicated that compound 6 and 7 exhibited promising antibacterial activity.

scholarly journals PENGARUH PEMANASAN, TINGKAT KEASAMAN (pH) DAN KONSENTRASI GARAM TERHADAP STABILITAS ANTI BAKTERI EKSTRAK ETANOL KULIT KAYU AKWAY (Drimys piperita Hook f.)

2019 ◽  
Vol 12 (2) ◽  
Author(s):  
Gino Nemesio Cepeda ◽  
Meike Meilan Lisangan ◽  
Isak Silamba ◽  
Nitia Nilawati ◽  
Eka Syartika
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Bacillus Cereus ◽  
Inhibitory Concentration ◽  
Heating Time ◽  
Diffusion Method ◽  
Ethanol Extracts ◽  
And Staphylococcus Aureus ◽  
Agar Well Diffusion Method

ABSTRACT  Akway (Drimys piperita) is a woody, evergreen and aromatic plant that belongs to family winteraceae. This plant is used by Sougb tribe lived in Sururey village, District of Anggi, to enhance the vitality of body. The objectives of the research were to determine antimicrobial stability of akway bark extracts influenced by heating time of 100OC, levels of acidity (pH) and salt contents.. Antimicrobial assays were done by using agar well diffusion method against four species of bacteria, i.e.  Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. The results showed that ethanolic extracts of akway bark only inhibited growth of B. cereus and S. aureus with minimum inhibitory concentration 0,99% and 0,89% . The levels of concentration and acidity of ethanol extracts  influenced the antimicrobial capacity of extracts.. Whereas heating time on 100OC during 25 minutes and salt contents  up to 5% of extract solution did not influence the antimicrobial stability of  akway bark extracts. Key words : akway, extracts, antimicrobe, pH, Heating, salt ABSTRAK Akway (Drimys piperita) adalah tumbuhan berkayu, aromatik dan hijau sepanjang tahun dan tergolong dalam suku winteraceae. Tumbuhan ini digunakan oleh Suku Sougb yang bermukim di desa Sururey Distrik Anggi, untuk mengobati malaria dan meningkatkan vitalitas tubuh. Tujuan dari penelitian ini adalah untuk menentukan stabilitas antimikroba ekstrak kulit kayu akway pada waktu pemanasan ekstrak pada 100OC, tingkat keasaman (pH) dan kandungan garam. Pengujian antimikroba dilakukan dengan menggunakan metode difusi agar terhadap empat spesies bakteri yaitu Escherichia coli ATCC25922, Bacillus cereus ATCC10876, Pseudomonas aeruginosa ATCC27853 and Staphylococcus aureus ATCC25923. Hasil menunjukkan bahwa ekstrak etanol kulit kayu akway hanya dapat menghambat bakteri Bacillus cereus dan Staphylococcus aureus dengan konsentrasi hambat minimum masing-masing adalah 0,99% dan 0,89%. Tingkat konsentrasi dan keasaman (pH) mempengaruhi kapasitas antimikroba ekstrak etanol kulit kayu akway. Sedangkan perlakuan pemanasan pada suhu 100OC dengan lama pemanasan sampai dengan 25 menit dan penambahan garam NaCl sampai konsentrasi 5%  tidak berpengaruh pada stabilitas antimikroba ekstrak etanol kulit kayu akway.  

scholarly journals UJI AKTIVITAS ANTIBAKTERI EKSTRAK n-HEKSAN, ETIL ASETAT DAN ETANOL KULIT BATANG KAYU EBONI (Diospyros celebica Bakh.) MENGGUNAKAN METODE DIFUSI

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 233-239
Author(s):  
Ni Luh Sumitriasih ◽  
Ahmad Ridhay ◽  
Indriani
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Ethyl Acetate ◽  
Ethanol Extract ◽  
Tree Bark ◽  
Diffusion Method ◽  
Well Test ◽  
Activity Test ◽  
Ethanol Extracts

A study was conducted on the antibacterial activity test on n-hexane, ethyl acetate, and ethanol extracts of ebony bark (Diospyros celebica Bakh.) using a diffusion method. The purpose of this research is to know the antibacterial activity of ebony bark against Staphylococcus aureus and Escherichia coli bacteria using n-hexane, ethyl acetate dan ethanol. The method of extraction used in this research was maceration method with three polarity levels of solvent. The antibacterial activity test was performed by diffusion-well test. The results showed that ethyl acetate extract gave the highest inhibition of 26.14 mm in gram-positive bacteria (Staphylococcus aureus) and ethanol extract of 25.97 mm in gram-negative bacteria (Escherichia coli). Keywords: Ebony (Diospyros celebica. Bakh), Tree Bark, Inhibitory, Antibacterial

scholarly journals KANDUNGAN TERPENOID DALAM DAUN ARA (Ficus carica L.) SEBAGAI AGEN ANTIBAKTERI TERHADAP BAKTERI Methicillin-Resistant Staphylococcus aureus

PHARMACON ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 219
Author(s):  
Endang Dwi Wulansari ◽  
Dewi Lestari ◽  
Mujahidah Asma Khoirunissa
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Ethyl Acetate ◽  
Methicillin Resistant Staphylococcus Aureus ◽  
Ficus Carica ◽  
Diffusion Method ◽  
Methicillin Resistant ◽  
The Public ◽  
Vacuum Liquid Chromatography ◽  
Ethanol Extracts

ABSTRACT Fig leaves (Ficus carica L.) are known to the public with many health benefits. The content of efficacious compounds in fig leaves such as terpenoids has potential as an antibacterial and needs to be known. This study aims to determine the antibacterial activity of terpenoid content in extracts and fractions of fig leaves (Ficus carica L.) on the growth of Methicillin-Resistant Staphylococcus aureus (MRSA) bacteria by contact bioautography. Extraction was carried out by stratified soxhletation with n-hexane and ethyl acetate. Separation was carried out by coloum vacuum liquid chromatography (VLC) method. The wells diffusion method is used as the antibacterial activity test, while the TLC contact bioautography test is carried out to determine the antibacterial activity of the terpenoid content in the extracts and fractions. Extracts of n-hexane, ethyl acetate, and ethanol of fig leaf (Ficus carica L.) have antibacterial activity against MRSA with a diameter of inhibitory zone 0.111 ± 0.003; 0.328 ± 0.026, 1.044 ± 0.115 cm, and show significant differences. Extracts of n-hexane, ethyl acetate, and ethanol of fig leaf (Ficus carica L.) contain terpenoids. The fraction of ethyl acetate and ethanol extracts of fig leaves (Ficus carica L.) contains terpenoid compounds which can provide antibacterial activity against MRSA by TLC contact bioautography. Keywords:       fig leaves, Ficus carica L., antibacterial, Methicillin-Resistant S. aureus.  ABSTRAK Daun ara (Ficus carica L.) dikenal masyarakat dengan banyak manfaat dalam bidang kesehatan. Kandungan senyawa berkhasiat dalam daun ara seperti terpenoid berpotensi sebagai antibakteri dan perlu diketahui. Penelitian ini bertujuan untuk mengetahui aktivitas antibakteri kandungan terpenoid dalam ekstrak maupun fraksi daun ara (Ficus carica L.) terhadap pertumbuhan bakteri Methicillin-Resistant Staphylococcus aureus (MRSA) secara KLT bioautografi kontak. Ekstraksi dilakukan dengan cara soxhletasi bertingkat dengan pelarut n-heksana dan etil asetat. Pemisahan dilakukan dengan metode kromatografi kolom vakum cair (KVC). Uji aktivitas antibakteri menggunakan metode difusi sumuran, sedangkan uji bioautografi kontak dilakukan untuk mengetahui aktivitas antibakteri kandungan terpenoid dalam ekstrak dan fraksi. Ekstrak n-heksana, etil asetat, dan etanol daun ara (Ficus carica L.) mempunyai aktivitas antibakteri terhadap MRSA dengan diameter zona hambat berturut-turut 0,111±0,003; 0,328±0,026, 1,044±0,115 cm, dan menunjukkan perbedaan signifikan. Ekstrak n-heksana, etil asetat, dan etanol daun ara (Ficus carica L.) mengandung terpenoid. Fraksi dari ekstrak etil asetat dan etanol daun ara (Ficus carica L.) mengandung senyawa terpenoid yang dapat memberikan aktivitas antibakteri terhadap MRSA secara KLT bioautografi kontak. Kata kunci : daun ara, Ficus carica L., antibakteri, Methicillin-Resistant S. aureus

scholarly journals Antibacterial Activity of Piperine and Black Pepper Oil

2018 ◽  
Vol 15 (4) ◽  
pp. 877-880 ◽  
Author(s):  
Dalia M. Hikal
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Antibacterial Agent ◽  
Black Pepper ◽  
Diffusion Method ◽  
Piper Nigrum ◽  
Inhibition Activity ◽  
Gram Positive Bacteria ◽  
Spore Forming Bacteria ◽  
Agar Well Diffusion Method

Black pepper (Piper nigrum L.) is known as king of spices and it's sharp taste is due to the presence of piperine which is the main bioactive alkaloid in the fruit. In the present study both of piperine and black pepper oil in different concentrations evaluated for their antimicrobial activity against Staphylococcus aureus (G+ coccoid shaped bacteria), Bacillus subtilis (G+ long spore forming bacteria), Salmonella sp and E.coli (G- short rod bacteria). The inhibition activity was measured by using agar well diffusion method. Piperine and black pepper oil showed antibacterial activity with all tested Gram positive bacteria with zones ranged from 8.23-18.1mm and 3.14-10.43,respectively. The results showed that piperine is an excellent antibacterial agent with all tested bacteria.

scholarly journals ANTIBACTERIAL ACTIVITY OF CRUDE EXTRACTS OF Solanum incanum AGAINST Escherichia coli and Staphylococcus aureus

2021 ◽  
Vol 4 (2) ◽  
pp. e183
Author(s):  
David Mutisya Musyimi ◽  
Tracy Ann Ashioya ◽  
George Opande ◽  
William Omuketi Emitaro
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Antimicrobial Activities ◽  
Diffusion Method ◽  
Phytochemical Analysis ◽  
Solanum Incanum ◽  
Zones Of Inhibition ◽  
Ethanol Extracts ◽  
And Staphylococcus Aureus

Human pathogenic microorganisms have developed resistance in response to indiscriminative use of commercial drugs. Plants produce many secondary metabolites with microbiocidal activity hence their use in traditional medicine. Herbalists in Kenya use medicinal plants including Solanum incanum in treating microbial infections. Though S. incanum has been used to treat different diseases in humans and animals, there is little information on antimicrobial activities of its extracts against Escherichia coli and Staphylococcus aureus. In this study, phytochemical analysis and antibacterial activity of solanum incanum leaves, roots and seeds extracts were determined. Ethanolic and aqueous extracts of leaf, root and seed of concentrations 25, 50, 75 and 100, and amoxicillin 25 mg/ml (control) with three replications were used for antibacterial analysis by the agar-well diffusion method. The results were subjected to analysis of variance at P < 0.05. Phytochemical screening revealed the presence of alkaloids, flavonoids, glycosides, saponins, steroids and tannins. Solanum incanum exhibited significant antibacterial effect against the two test bacteria. Ethanol extracts were more active than extracts against the bacteria. Ethanol extracts at 100% inhibited growth of Staphylococcus aureus more than the Escherichia coli. The zones of inhibition for Staphylococcus aureus were 35.0±0.6 mm, 30.94±0.3 mm and 30.14±0.64mm for seed, root and leaves respectively.On the other hand, the zones of inhibition for Escherichia coliat 100% ethanol were 27.20±0.06, 23.14±0.12 and 21.0±0.4 seed, root and leaves respectively.The results validate the use of these plants in ethnomedicine and potential of this plant in treating infections caused by the two bacteria.

scholarly journals Antibacterial Activity of Honey on Staphylococcus aureus and Streptococcus pyogenes Isolated from Wound Pus

2020 ◽  
Vol 2 (1) ◽  
pp. 38
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Antibacterial Activities ◽  
Diffusion Method ◽  
Honey Sample ◽  
Zone Of Inhibition ◽  
Clear Zone ◽  
Test Organisms ◽  
Treatment Of Wounds ◽  
Agar Well Diffusion Method

Antibacterial activity of honey obtained from an apiculture farm was tested on Staphylococcus aureus and Streptococcus pyogens isolated from wound pus was observed. Agar well diffusion method was used to determine the antibacterial activity of honey on the test organisms. Moreover, the result was that the honey sample had heavy antibacterial activities against the test organisms, which was revealed by the zone of inhibition obtained. The antibacterial activity increased with the increase in concentrations of honey and showed a clear zone for both organisms. Therefore honey can be accepted as an antibacterial agent for the treatment of wounds, burns, bedsores, and ulcers.

scholarly journals ANTIBACTERIAL ACTIVITY OF KARAMUNTING (RHODOMYRTUS TOMENTOSA (AITON) HASSK) LEAF EXTRACT AND FRACTIONS

2018 ◽  
Vol 11 (3) ◽  
pp. 163
Author(s):  
Siska Esperanza Sinulingga ◽  
Poppy Anjelisa Zaitun Hasibuan ◽  
Dwi Suryanto
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Leaf Extract ◽  
Ethyl Acetate Fraction ◽  
Positive Control ◽  
Negative Control ◽  
Diffusion Method ◽  
Phytochemical Screening ◽  
Rhodomyrtus Tomentosa ◽  
Agar Well Diffusion Method

 Objective: This study was to analyze the karamunting leaf extract and fractions effectiveness against Staphylococcus aureus and Pseudomonas aeruginosa infection.Methods: Phytochemical screening is done in the extract and fractions of karamunting leaf continue with Standard agar well diffusion method for S. aureus and P. aeruginosa. Dimethyl sulfoxide was used as negative control, and standard antibiotic Kalmicetine (chloramphenicol) was used as positive control. Result: The ethyl acetate fraction showed the highest antibacterial activity against S. aureus and P. aeruginosa. Conclusion: Karamunting leaf can be used to treat the bacterial infection diseases especially infection from S. aureus and P. aeruginosa.

scholarly journals IDENTIFIKASI FITOKIMIA DAN UJI DAYA HAMBAT DARI EKSTRAK ETANOL TANGKAI BUAH PINANG YAKI (Areca vestiaria giseke) TERHADAP BAKTERI Staphylococcus aureus, Escherichia coli, DAN Pseudomonas aeruginosa

PHARMACON ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 936
Author(s):  
Danni U. W. Redwik ◽  
Herny E. I. Simbala ◽  
Hosea Jaya Edi
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Pseudomonas Aeruginosa ◽  
Antibacterial Activity ◽  
Diffusion Method ◽  
Areca Nut ◽  
Phytochemical Content ◽  
E Coli ◽  
The North ◽  
Ethanol Extracts

ABSTRACT Areca nut (Areca vestiaria Giseke), which is a kind of wild palm, is a multi-functional plant. The North Sulawesi people empirically use this plant to cure various diseases. This study aims to determine the phytochemical content and antibacterial activity of ethanol extracts of areca nut against the inhibitory growth of Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa using 5 concentrations namely 1%, 2%, 3%, 4% and 5%. Extraction was done by maceration using 96% of ethanol. Antibacterial activity testing was using paper disc diffusion method (Kirby and Bauer diffusion). The results of this study indicate that the ethanol extracts of areca nut stem contains flavonoids, saponins, triterpenoids that have the potential to be antibacterial and has antibacterial strength against Escherichia coli, Staphylococcus aureus, and Pseudomonas aeruginosa, at concentrations of 4% and 5%, which are concentrations which are included in the group that categorize as strong to inhibit the bacteria E. coli and P. aeruginosa, while the extract concentration of 2%, 3%, 4%, and 5% which are included in the group that categorize as strong to inhibit the S. aureus bacteria. Keywords: Agar diffusion method, Antibacterial, Areca nut, Phytochemical. ABSTRAK Pinang Yaki (Areca vestiaria Giseke) yang merupakan sejenis palem liar, merupakan tanaman yang multi fungsi. Masyarakat Sulawesi Utara secara empiris menggunakan tanaman ini untuk menyembuhkan berbagai macam penyakit.. Penelitian ini bertujuan untuk mengetahui kandungan fitokimia dan aktivitas antibakteri dari ekstrak etanol tangkai buah pinang yaki terhadap daya hambat pertumbuhan bakteri Escherichia coli, Staphylococcus aureus, dan Pseudomonas aeruginosa menggunakan 5 konsentrasi yakni 1%, 2%, 3%, 4%, dan 5%. Ekstraksi dilakukan dengan cara maserasi menggunakan etanol 96%. Pengujian aktivitas antibakteri menggunakan metode difusi dengan cakram kertas (difusi Kirby dan Bauer). Hasil penelitian ini menunjukkan bahwa ekstrak etanol tangkai buah Pinang Yaki memiliki kandungan flavonoid, saponin, triterpenoid yang berpotensi sebagai antibakteri dan memiliki kekuatan antibakteri terhadap Escherichia coli, Staphylococcus aureus, dan Pseudomonas aeruginosa, pada konsentrasi 4% dan 5% merupakan konsentrasi yang termasuk dalam golongan kuat untuk menghambat bakteri E. coli dan P. aeruginosa, sedangkan pada konsentrasi ekstrak 2%, 3%, 4%, dan 5% termasuk dalam golongan kuat menghambat bakteri S. aureus. Kata kunci: Pinang Yaki, Fitokimia, Antibakteri,metode difusi agar

scholarly journals Aktivitas antibakteri ekstrak kulit buah kakao (Theobroma cacao L.) terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureus

2016 ◽  
Vol 80 (2) ◽  
Author(s):  
Agustin Sri MULYATNI ◽  
Asmini BUDIANI ◽  
Darmono TANIWIRYONO
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Bacillus Subtilis ◽  
Theobroma Cacao ◽  
Diffusion Method ◽  
Dry Bean ◽  
E Coli ◽  
Randomized Design ◽  
Theobroma Cacao L

AbstractCocoa (Theobroma cacao L.), one of the most important export commodities from Indonesia, is widely planted with current total area of 1.6 million Ha, producing 500.000 metric tons of dry bean  in 2011 . At the time of harvest, instead of seed approximately the same volume cacao husk is produced. The aim of the study was to assess the potential of cocoa husk extract as an antibacterial against Escherichia coli, Bacillus subtilis, and Staphylococcus aureus, and to determine the minimum inhibitory concentration (MIC) of cocoa husk extract to the three test bacteria. Extraction of cocoa husk conducted by maceration method using ethanol 96%. Analysis of antibacterial activity was done by paper disc diffusion method. Completely Randomized Design of single factor presentage that is extract concentration of 0; 1; 2; 4; 8; 16; 32; and 64% (g/mL) with three replicans were applied.The results showed that the extract of cocoa pod husk has antibacterial activity against S. aureus, B. subtilis, and E. coli with the MIC are 8% (g/ mL), 16% (g/ mL), and 32% (g/ mL) respectively.AbstrakKakao (Theobroma cacao L.), salah satu komoditi ekspor terpenting Indonesia, ditanam secara luas dengan total luasan 1,6 juta Ha, menghasilkan 500.000 ton biji kering pada tahun 2011. Di samping biji sebagai hasil utama, pada saat panen juga dihasilkan kulit buah dengan volume yang hampir sama dengan biji. Penelitian ini bertujuan untuk mengkaji potensi ekstrak kulit buah kakao sebagai antibakteri terhadap Escherichia coli, Bacillus subtilis, dan Staphylococcus aureusserta menentukan konsentrasi hambat minimum (KHM) ekstrak kulit buah kakao terhadap ketiga bakteri uji. Ekstraksi kulit buah kakao dilakukan dengan metode Maserasi menggunakan pelarut etanol 96%. Analisis aktivitas antibakteri dilakukan dengan metode difusi cakram  kertas. Penelitian  ini  menggunakan  Rancangan Acak  Lengkap (RAL) dengan faktor tunggal  konsen-trasi ekstrak, yaitu 0; 1; 2; 4; 8; 16; 32; dan 64% (g/mL), masing-masing dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa ekstrak kulit buah kakao berpotensi sebagai antibakteri terhadap S. aureus, B. subtilis dan  E. coli, dengan KHM berturut-turut adalah 8% (g/mL), 16% (g/mL), dan 32% (g/mL).

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