Antimicrobial effect of aqueous and ethanolic extracts Teucrium polium L. on Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidis
Journal Title: Scientific Journal of Biological Sciences - Year 2013, Vol 2, Issue 3
Abstract
Teucrium polium L. (Labiatae) has long been recognized in folk medicine in the treatment of many pathophysiological implications, such as gastrointestinal disorders, inflammations, diabetes and rheumatism. In this study antimicrobial activity of two crude extracts obtained from Teucrium polium L. was tested against bacterial species. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined using a microdilution analysis method. The antimicrobial effects of extracts were evaluated on Streptococcus pyogenes PTCC 1447, Pseudomonas aeruginosa PTCC 1310 and Staphylococcus epidermidis PTCC 1435 by “using the method of Collins” and “disk agar diffusion method”. The results showed that aqueous and ethanolic extracts were quite effective in 2000 μg/ml concentration on Streptococcus pyogenes and Staphylococcus epidermidis and were prevented from growth them on medium, while both extracts have no certain antimicrobial effect on Pseudomonas aeruginosa. In “disk agar diffusion method”, 10, 20, 30 and 40 mg/ml aqueous and alcoholic extracts concentrations, was inhibition effect on Streptococcus pyogenes and Staphylococcus epidermidis, and 30 and 40 mg/ml aqueous and ethanolic extracts concentrations, has inhibition effect on Pseudomonas aeruginosa prevent them growing, but at 10 and 20 mg/ml concentrations, no inhibitory effect on Pseudomonas aeruginosa was observed. The results indicate that ethanolic and aqueous extracts of Teucrium polium L. have the greatest effect on gram-positive bacterium Streptococcus pyogenes (p<0.05). Results showed, aqueous and ethanolic extracts of Teucrium polium L., have been strong antimicrobial activity against many food pathogen bacteria.
Authors and Affiliations
F. Tabatabaei Yazdi*| Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, I.R.Iran., B. Alizadeh Behbahani| Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University, Mashhad, I.R.Iran.
Keywords
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