Original articleAntimicrobial activity of spices
Introduction
The success story of chemotherapy lies in the continuous search for new drugs to counter the challenge posed by resistant strains [1]. The investigation of certain indigenous plants for their antimicrobial properties may yield useful results.
A large number of plants are used to combat different diseases [1], [2] and possess antimicrobial activity [3], [4], [5], [6], [7], [8], [9], [10], [11]. Several spices particularly garlic, ajowain, black pepper, clove, ginger, cumin and caraway are used extensively in the Indian diet and in Indian medicine. Garlic with its antibacterial properties is widely used for a number of infectious diseases. Eugenol, an active principle of clove is used as an antiseptic and possesses local anaesthetic activity; it is therefore used for toothache [12]. Some spices are used as a preservative in pickles and chutneys [13], [14]. Little information is available on the preservative and antimicrobial role of spices and their oils and the role of various components of essential oils in the prevention of spoilage in food [15].
Candida albicans produces mucosal and cutaneous infections as well as subcutaneous infections and systemic mycoses. Plant products or their extracts that inhibit the yeast without harming the host might be of use as therapeutic agents.
The antimicrobial activity of some spices was studied against pathogenic yeasts and bacteria. A comparison of the antimicrobial activity of spices to that of different antibiotics has also been carried out which might yield significant information as to whether extracts can be employed as replacement or as an adjuvant to well established chemotherapeutic agents.
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Microorganisms
Bacterial and yeast cultures used in the present studies were obtained from Microbial Type Culture Collection (MTCC) IMTECH, Chandigarh. The bacterial strains were Bacillus sphaericus MTCC 511, Staphylococcus aureus MTCC 87, Staphylococcus epidermidis MTCC 435, Enterobacter aerogenes MTCC 111, Escherichia coli MTCC 118, Pseudomonas aeruginosa MTCC1034, Salmonella typhi MTCC531, Shigella flexneri MTCC 1457. Reference strains of Candida and other yeasts used were C. albicans MTCC 183, 227, C.
Sensitivity of bacteria to aqueous extract of spices
Of the different spices tested for their antibacterial effect only garlic inhibited the growth of bacteria with Sh. flexneri being the most susceptible and E. aerogenes the least (Table 1). Clove inhibited the growth of Sh. flexneri to a moderate extent. Neither an increase in the concentration of spices nor their preparation in hot water altered the results. Antimicrobial activities using either Mueller–Hilton agar or nutrient agar were similar.
The storage of garlic extract at refrigeration
Discussion
Different bacterial species showed variable sensitivity. B. sphaericus, S. epidermidis, E. aerogenes, P. aeruginosa and Sh. flexneri were shown to be sensitive to garlic extract and Sh. flexneri to clove extract as well. The sensitivity of E. coli, S. aureus and S. typhi to an aqueous extract of garlic agrees with earlier observations [18], [19]. The sensitivity of B. sphaericus to garlic extract is being reported for the first time although Saleem and Delaimy [20] showed that growth of B.
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Present address: K.M.V., Jalandher, India.