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Antimicrobial effect of Malaysian vegetables against enteric bacteria

Asian Pacific Journal of Tropical Biomedicine 2016年第3期6卷 211-215页

作者： Hassanain Al-Talib Norliana Dalila Mohamad Ali mohamed harreez suhaimi Siti Shafika Nabila Rosli Nurul Huda Othman Nur Ain Sakinah Mansor Amira Kartini Sulaiman Shah Nurul Syuhada Ariffin Alyaa Al-Khateeb Laboratory Medical Science Cluster Faculty of Medicine Universiti Teknologi MARA (UiTM) Faculty of Medicine Universiti Teknologi MARA (UiTM)

Objective: To investigate the antibacterial activities of green vegetables(pennywort,mint, garlic, parsley and celery) against four common enteric bacteria [Salmonella enterica(ATCC 25957)(S. enterica), Shigella flexneri(ATCC 12022)(S. flexneri),Escherichia coli(ATCC 43889)(E. coli) and Enterobacter cloacae(ATCC 13047)(E. cloacae)] as an alternative medicine for controlling food borne diarrhea disease and the synergistic effect of green vegetables against those ***: Five common vegetables(pennywort, mint, garlic, parsley and celery) were purchased and extracted. The antimicrobial activities of these extracts were tested against four common enteric bacteria(S. enterica, S. flexneri, E. coli and E. cloacae). Ten different concentrations of the extracts(from 640 to 1.25 mg/m L) were prepared and used for the study. The minimal inhibitory concentration(MIC) was determined by the broth dilution method. The antimicrobial activities were assessed by using both well diffusion and disc diffusion ***: Garlic extract showed excellent inhibitory effects on all enteric bacteria. Other plants(parsley, celery, mint and pennywort) were not effective against enteric *** MIC of garlic against S. flexneri and E. cloacae was 40 mg/m L. The MIC of S. enterica and E. coli were 20 and 10 mg/m L, respectively. The performance of the well diffusion method was better than that of the disc diffusion method with clear and sharp inhibition zones of tested bacteria against plant ***: Garlic had excellent antimicrobial effects against enteric bacteria and was recommended to be given to patients with gastroenteritis. The other vegetables(pennywort, mint, parsley and celery) showed no inhibitory effects on enteric bacteria but still can be used for its richness in vitamins and fibers. The performance of the well diffusion method was better than that of the disc diffusion method in detecting the antibacterial effects of green vegetables.

关键词： Antibacterial activities Green vegetables Enteric bacteria Inhibitory effects

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