Antimicrobial Properties of Tecoma Stans Stem Bark Extracts Against Antibiotic-Resistant Pathogenic Bacteria and Toxin Producing Molds
Corresponding Author(s) : Sujatha Palatheeya
International Journal of Allied Medical Sciences and Clinical Research,
Vol. 6 No. 4 (2018): 2018 Volume 6- Issue -4
Abstract
Tecoma stans stem bark possesses a substantial amount of polyphenolic antimicrobial compounds that can be used for controlling the growth of pathogenic microorganisms. The purpose of this study was to assess antibacterial and antifungal activity of Tecoma stans stem bark extracts against antibiotic-resistant pathogenic bacteria and toxin producing molds, respectively. Tecoma stans stem bark was subjected to polyphenolic extraction using different solvents viz., water, ethanol, acetone, and methanol. Antibiotic-resistant strains of Staphylococcus aureus, Enterococcus faecalis, Enterobacter aerogenes, Salmonella typhimurium, and Escherichia coli were screened for the antibacterial activity of different grape extracts. Antibacterial activity was analyzed using agar well diffusion method. Penicilliumchrysogenum, Penicilliumexpansum, Aspergillusniger and Aspergillusversicolor were screened for the antifungal activity. Antifungal activity was determined by counting nongerminated spores in the presence of peel extracts. As compared to other solvent extracts, methanol extracts possessed high antibacterial and antifungal activity. S.typhimurium and E. coli showed complete resistance against antibacterial action at screened concentrations of grape peel extracts. Maximum zone of inhibition was found in case of S.aureus, i.e., 22 mm followed by E.faecalis and E.aerogenes, i.e., 18 and 21 mm, respectively, at 1080 mg tannic acid equivalent (TAE)/ml. The maximum and minimum percent of growth inhibition was shown by P.expansum and A.niger as 73% and 15% at 1080 TAE/ml concentration of grape peel extract, respectively. Except S.typhimurium and E.coli, growth of all bacterial and mold species were found to be significantly (P < 0.05) inhibited by all the solvent extracts.
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1. Siva R, Palackan MG, Maimoon L, Geetha T, Bhakta D, Balamurugan P, et al. Evaluation of antibacterial, antifungal and antioxidant properties of some food dyes. Food Sci Biotechnol 2011;20:7-13.
2. Khushwaha A, Singh RP, Gupta V, Singh M. Antimicrobial properties of peels of citrus fruits. Int J Univers Pharm Life Sci 2012;2:24-38
3. Nurmahani MM, Osman A, Hamid AA, Ghazali FM, Dek MS. Antibacterial property of Hylocereus polyrhizus and Hylocereus undatus peel extracts. Int Food Res J 2012;19:77-84.
4. Parrotta J A Healing plants of Pennisular india. CABI publishing 2001;701-02.
5. Paulus W, editors. Microbicides for the Protection of Materials – A Handbook. London, UK: Chapman and Hall; 1993. p. 96.
6. Arts IC, Hollman PC. Optimization of a quantitative method for the determination of catechins in fruits and legumes. J Agric Food Chem 1998;46:5156-2.
7. Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I, et al. Polymeric procyanidins as radical-scavenging components in red-hulled rice. J Agric Food Chem 2002;50:7524-9.
8. Cheng VJ, Bekhit AE, McConnell M, Mros S, Zhao J. Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activity of extracts from wine residue from cool climate. Food Chem 2012;134:474-82.
9. Bennett JW, Klich M. Mycotoxins. Clin Microbiol Rev 2003;16:497-516.
10. Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 2001;49:5165-70.
11. Uhlman L, Schillinger U, Rupnow JR, Holzapfel WH. Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables. Int J Food Microbiol 1992;16:141-51.
12. Droby S, Wisniewski ME, Cohen L, Weiss B, Toutou D, Eilam Y, et al. Influence of CaCl2 on Penicillium digitatum, grape fruit peel tissue and biocontrol activity of Pichia guilliermondii. Biol Control 1997;87:310-5.
13. Scalbert A. Antimicrobial properties of tannins. Phytochemistry 1991;30:3875-83.
14. Nirmala G, Narendhirakannan RT.In vitro antioxidant and antimicrobial activities of grapes (Vitis vinifera L) seed and skin extracts – Muscat variety. Int J Pharm Pharm Sci 2011;3:242-9
15. Baydar NG, Ozkan G, Sagdic O. Total phenolic contents and antibacterial activities of grapes (Vitis vinifera L.) extracts. Food Control 2004;15:335-9.
16. Ozkan G, Sagdic O, Baydar NG, Kurumahmutoglu Z. Antibacterial activities and total phenolic contents of grape pomace extracts. J Sci Food Agric 2004;84:1807-11.
17. Papadopoulou C, Soulti K, Roussis IG. Potential antimicrobial activity of red and white wine phenolic extracts against strains of Staphylococcus aureus, Escherichia coli and Candida albicans. Food Biotechnol 2005;43:41-6.
18. Xia EQ, Deng GF, Guo YJ, Li HB. Biological activities of polyphenols from grapes. Int J Mol Sci 2010;11:622-46. Back to cited text no. 21.
References
2. Khushwaha A, Singh RP, Gupta V, Singh M. Antimicrobial properties of peels of citrus fruits. Int J Univers Pharm Life Sci 2012;2:24-38
3. Nurmahani MM, Osman A, Hamid AA, Ghazali FM, Dek MS. Antibacterial property of Hylocereus polyrhizus and Hylocereus undatus peel extracts. Int Food Res J 2012;19:77-84.
4. Parrotta J A Healing plants of Pennisular india. CABI publishing 2001;701-02.
5. Paulus W, editors. Microbicides for the Protection of Materials – A Handbook. London, UK: Chapman and Hall; 1993. p. 96.
6. Arts IC, Hollman PC. Optimization of a quantitative method for the determination of catechins in fruits and legumes. J Agric Food Chem 1998;46:5156-2.
7. Oki T, Masuda M, Kobayashi M, Nishiba Y, Furuta S, Suda I, et al. Polymeric procyanidins as radical-scavenging components in red-hulled rice. J Agric Food Chem 2002;50:7524-9.
8. Cheng VJ, Bekhit AE, McConnell M, Mros S, Zhao J. Effect of extraction solvent, waste fraction and grape variety on the antimicrobial and antioxidant activity of extracts from wine residue from cool climate. Food Chem 2012;134:474-82.
9. Bennett JW, Klich M. Mycotoxins. Clin Microbiol Rev 2003;16:497-516.
10. Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J Agric Food Chem 2001;49:5165-70.
11. Uhlman L, Schillinger U, Rupnow JR, Holzapfel WH. Identification and characterization of two bacteriocin-producing strains of Lactococcus lactis isolated from vegetables. Int J Food Microbiol 1992;16:141-51.
12. Droby S, Wisniewski ME, Cohen L, Weiss B, Toutou D, Eilam Y, et al. Influence of CaCl2 on Penicillium digitatum, grape fruit peel tissue and biocontrol activity of Pichia guilliermondii. Biol Control 1997;87:310-5.
13. Scalbert A. Antimicrobial properties of tannins. Phytochemistry 1991;30:3875-83.
14. Nirmala G, Narendhirakannan RT.In vitro antioxidant and antimicrobial activities of grapes (Vitis vinifera L) seed and skin extracts – Muscat variety. Int J Pharm Pharm Sci 2011;3:242-9
15. Baydar NG, Ozkan G, Sagdic O. Total phenolic contents and antibacterial activities of grapes (Vitis vinifera L.) extracts. Food Control 2004;15:335-9.
16. Ozkan G, Sagdic O, Baydar NG, Kurumahmutoglu Z. Antibacterial activities and total phenolic contents of grape pomace extracts. J Sci Food Agric 2004;84:1807-11.
17. Papadopoulou C, Soulti K, Roussis IG. Potential antimicrobial activity of red and white wine phenolic extracts against strains of Staphylococcus aureus, Escherichia coli and Candida albicans. Food Biotechnol 2005;43:41-6.
18. Xia EQ, Deng GF, Guo YJ, Li HB. Biological activities of polyphenols from grapes. Int J Mol Sci 2010;11:622-46. Back to cited text no. 21.