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Estudo da atividade antibacteriana de plantas medicinais, aromáticas e corantes naturais
Abstract
O emprego de recursos naturais como mecanismo auxiliar no tratamento de distintas patologias tem ressurgido, com ênfase, nos útimos tempos. Tendo em vista esta situação, este estudo teve por finalidade investigar a atividade antimicrobiana de algumas plantas medicinais e aromáticas bastantes comuns na cultura brasileira. Foi constatado que, de modo particular, o alecrim-pimenta (Lippia sidoides) levou a uma considerável inibição do crescimento bacteriano. Tambêm plantas como alecrim (Rosmarinus officinalis), cravo (Sysygium aromaticum), noz-moscada (Myristica fragrans), pimenta-da-jamaica (Pimenta dioica) e sálvia (Salvia officinalis) demonstraram constituir fontes eficientes de compostos bioativos antibacterianos.Medicinal plants, natural colour and spices were examined in vitro for antibacterial effects on the growth of Escherichia coli (EPEC) serotype O:125, Salmonella thyphimurium, Staphylococcus aureus, Listeria monocytogenes ATCC 7644 and Yersinia enterocolitica ATCC 9610. The most effective medicinal plant was Lippia sidoides at concentration of 3 percent (w/v), that added to Trypticase Soya Broth completely inhibited the growth of S. thyphimurium, S. aureus, L. monocytogenes and Y. enterocolitica. Among the spices, the cloves (Sysygium aromaticum) extract had the strongest inhibitory activity on the growth of E. coli, S. thyphimurium e Y. enterocolitica demonstred through the agar difussion technique. Sage (Salvia officinalis) and rosemary (Rosmarinus officinalis) extracts inhibited the growth of L. monocytogenes and S. aureus. The nutmeg (Myristica fragrans) extract also prevented the development of L. monocytogenes.
... Observa-se que entre os 27 temperos pesquisados, aqueles que os autores concluíram serem os mais eficientes quanto às suas atividades antimicrobianas foram, em ordem decrescente: Orégano (Mejlholm, 2002;Chalfoun et al., 2004;Pereira, 2006;Costa et al, 2009;Wiest et al., 2009;Silva et al., 2010;Santos et al., 2011;Larosa et al., 2012;Del Ré & Jorge, 2012, Araújo et al., 2015; alecrim (Bara, 1998;Trajano et al., 2009;Gandra, 2013;Larosa et al., 2012;Del Ré & jorge, 2012;Gandra, 2013;Radaelli et al. 2016); sálvia (Bara et al., 1998;Mejlholm & Dalgaard, 2002;Carvalho et al., 2005;Wiest et al., 2009;Larosa et al., 2012); manjericão (Mejlholm & Dalgaard, 2002;Chalfoun et al., 2004;Pereira 2006;Trajano, 2009;Resende et al., 2009;Radaelli et al., 2016); tomilho (Chalfoun et al., 2004;Resende et al., 2009;Pereira, et al., 2014;Radaelli, 2016); louro (Mejlholm & Dalgaard, 2002;Trajano et al., 2009); alho (Carvalho, 2005;Wiest et al., 2009;Araújo et al., 2009); pimenta-malagueta Carvalho et al., 2005). ...
... Observa-se que entre os 27 temperos pesquisados, aqueles que os autores concluíram serem os mais eficientes quanto às suas atividades antimicrobianas foram, em ordem decrescente: Orégano (Mejlholm, 2002;Chalfoun et al., 2004;Pereira, 2006;Costa et al, 2009;Wiest et al., 2009;Silva et al., 2010;Santos et al., 2011;Larosa et al., 2012;Del Ré & Jorge, 2012, Araújo et al., 2015; alecrim (Bara, 1998;Trajano et al., 2009;Gandra, 2013;Larosa et al., 2012;Del Ré & jorge, 2012;Gandra, 2013;Radaelli et al. 2016); sálvia (Bara et al., 1998;Mejlholm & Dalgaard, 2002;Carvalho et al., 2005;Wiest et al., 2009;Larosa et al., 2012); manjericão (Mejlholm & Dalgaard, 2002;Chalfoun et al., 2004;Pereira 2006;Trajano, 2009;Resende et al., 2009;Radaelli et al., 2016); tomilho (Chalfoun et al., 2004;Resende et al., 2009;Pereira, et al., 2014;Radaelli, 2016); louro (Mejlholm & Dalgaard, 2002;Trajano et al., 2009); alho (Carvalho, 2005;Wiest et al., 2009;Araújo et al., 2009); pimenta-malagueta Carvalho et al., 2005). ...
... O extrato etanólico das vagens de Moringa oleifera inibiu três estirpes de Vibrios: Vibrio cholerae, Vibrio vulnificus, mimicus Vibrio mimicus (Brilhante et al., 2015) Santos et al. (2011) Considerando-se as amostras de todos os estudos, infere-se que os micro-organismos mais estudados pelos autores foram, em ordem decrescente: Escherichia coli (Bara, 1998;Carvalho, 2005;Indu, 2006;Trajano et al., 2009;Costa et al., 2009;Resende et al., 2009;Araújo et al., 2009;Santos et al., 2011;Gandra, 2013;Pereira et al., 2014;Araújo et al., 2015); Staphylococcus aureus (Bara, 1998;Carvalho et al., 2005;Trajano et al., 2009;Resende et al., 2009;Araújo et al., 2009;Costa et al., 2009;Alves, 2010;Santos et al., 2011;Gandra et al., 2013;Pereira, et al., 2014;Araújo et al., 2015); Salmonella spp (Indu et al., 2006;Resende et al., 2009;Wiest et al., 2009;Larosa et al., 2012); Listeria monocytogenes (Bara, 1998;Indu et al., 2006);Trajano et al., 2009;Larosa et al., 2012); Bacillus cereus (Trajano et al., 2009;Resende et al.,2009). ...
A Segurança Alimentar visa garantir à população acesso físico e econômico a alimentos inócuos e nutritivos. Esta pesquisa objetivou investigar a ocorrência de atividade antimicrobiana nos condimentos alimentares in natura utilizados no processamento, preparo e/ou consumo do pescado, por meio de uma revisão sistemática de literatura e abrange artigos publicados até julho de 2016. A busca foi realizada nas bases de dados eletrônicas LILACS; MEDLINE, SciELO; Google Acadêmico; CAPES, Cochrane Library; Scopus; ScienceDirect; PubMed. A inclusão dos artigos na revisão sistemática foi guiada pelo Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) e o Assessment of Multiple Systematic Reviews (AMSTAR). A intepretação dos textos selecionados foi feita por meio de análise estatística descritiva e expressa em Figuras, quadros, diagrama de dispersão de dados e gráfico Box Plot, utilizando-se o programa IBM SPSS Statistics Base 22.0. Dos textos inicialmente identificados, 21 artigos foram considerados elegíveis para a revisão. Infere-se que a utilização das especiarias são uma boa opção no combate ao crescimento de bactérias, leveduras, fungos filamentosos e síntese de toxinas microbianas, bem como na inibição ou retardamento da oxidação do pescado. Similarmente, orégano, alecrim e sálvia foram os condimentos de maior efetividade antimicrobiana.
... 53 One study has shown that rosemary alcohol extract effectively inhibited the growth of Salmonella typhimurium, S. aureus, Listeria monocytogenes and Yersinia enterocolitica. 54 The antibacterial action of ethanolic and methanolic extracts of R. officinalis was also verified in a study with 20 different microorganisms using the disc diffusion method. Some of these bacteria were E. coli and S. aureus. ...
... extracts of B. dracunculifolia, P. ornatus, I. edulis, S. officinalis, and S. macranthera displayed biological activity. S. officinalis extract displayed the largest inhibition zones (Figure 1). the antimicrobial potential of the plant extracts of S. officinalis on Gram-positive bacteria other than S. aureus and Gram-negative bacteria has been previously reported (Bara andVanetti 1998, Haida et al. 2007). ...
One manner in which plant-derived compounds exert their antibiotic potential is the synergism, a positive interaction between two compounds. Studies indicate that the use of plant extracts combined with antimicrobials may promote a significant reduction of the minimum inhibitory concentrations of antibiotics for bacterial strains. This study aimed to evaluate the activity of plant extracts and antibiotics as well as their combination on Staphylococcus aureus. The activity of 15 plant extracts was evaluated using diffusion assay. The minimum inhibitory concentrations (MICs) and the interactions between the extracts and antibiotics as well as compound emodin were evaluated with the checkerboard method. The active extracts were a hexane extract of the leaves of Baccharis dracunculifolia and the ethanol extracts of the leaves of Plectranthus ornatus, Inga edulis, Salvia officinalis and Senna macranthera. The Plectranthus ornatus extract displayed synergism with ampicillin (a β-lactam), kanamycin and gentamicin (aminoglycosides), with 8-fold reductions in the MIC. The same reduction was observed for the extracts of Salvia officinalis and Senna macranthera, which displayed the lowest MIC. Using these combinations resulted in a reduction in the minimum dose required for effective antimicrobial effects, which is interesting because it may decrease both the risk of side effects and the costs of treatment.
... The Scoville Scale emphasizes that malagueta pepper has the highest concentration of capsaicinoids ranging from 60 to 100,000 Scoville units (SHU), followed by cumari, which ranges from 30 to 50,000 SHU and lastly, pepper dedo-de-moça who does not exceed 5 mil SHU (Table 11). Similarly at the observed in this study were observed for Bara and Vanetti (1998) using the Scoville scale to evaluate the antimicrobial activity of some fl avorings and spices and those observed with low pungency had no inhibitory eff ect as in the case Green pepper (C. annuum), which by the Scoville Scale has zero SHU. ...
Capsicum sp. peppers besides to conferring a distinct flavor in foods have bioactive potential such as antimicrobial capacity against some deteriorating and pathogenic microorganisms, which is interesting to point view hygienic-sanitary. In this work, antimicrobial potential of caipsaicinoids obtained of Capsicum frutescens (malagueta), C. baccatum L. var. praetermissum (cumari) and C. baccatum (dedo-de-moça) against different microorganisms were carried out. Peppers were crushed and added in absolute ethanol, producing raw extract (hydroalcoholic extract), which was fractionated with three organic solvents of different polarities (ethyl acetate, chloroform and hexane). Antimicrobial activity of pepper extracts was determined by disk diffusion method. Gram negative bacteria ( Escherichia coli and Salmonella enterica Thyphimurium) and filamentous fungi were the most sensitive microorganisms to pepper extracts tested. Gram-positive bacteria were resistant to all extracts evaluated. Chloroform and ethyl acetate pepper extracts were the most efficient against all microorganisms. Among the three peppers varieties tested, Capsicum frutescens pepper showed greater antimicrobial potential, followed by C. baccatum L. var. praetermissum and C. baccatum L
... Delimitou-se o espaço para aplicação do disco de difusão impregnados com extrato de C. brasiliense, sendo utilizados 20μL do extrato já ressuspendido com o auxílio de uma pipeta automática, conformeMichelin et al. (2005). Logo após esta etapa, os discos de difusão foram fixados ao meio e as placas foram incubadas em estufa bacteriológica por 24 horas a 37°C (BARA;VANETTI, 1998; NCCLS, 2003;PEREIRA et al., 2006; ALVES et al., 2008). Após esta etapa as placas foram analisadas em relação ao tamanho do halo de inibição, medindo-os com paquímetro analógico (precisão 1mm) (LABORCLIN, 2011).Foi utilizado um delineamento experimental fatorial, com dois fatores: (1) Espécie de microrganismo (4 níveis: S. aureus, E. coli, E. faecalis e P. aeruginosa); e (2) presença de extrato de C. brasiliense (2 níveis: com extrato aquoso de C. brasiliense, e com antibiótico específico) (LABORCLIN, 2011). ...
RESUMO: A utilização da fitoterapia é comum desde os primórdios da humanidade. Pesquisadores se ocupam com pesquisas voltadas para o rastreamento fitoquímico de vegetais utilizados pela medicina fitoterápica. O presente trabalho foi realizado com o objetivo de avaliar o potencial antibacteriano do extrato aquoso da folha de Caryocar brasiliense frente aos microrganismos Enterococcus faecalis, Escherichia coli, Staphylococcus aureus e Pseudomonas aeruginosa. Foram realizados testes com disco de difusão em ágar, logo após aferido o halo e comparado com padrões estabelecidos. O extrato aquoso da folha do C. brasiliense apresentou bioatividade inibitória somente sobre a bactéria S. aureus em concentração de 50g/mL, não demonstrando atividade sobre as demais bactérias, E. coli, E. faecalis e P. aeruginosa. A inibição provocada no crescimento de S. aureus foi classificada como uma inibição intermediária (i.e., halo maior que 12,5mm e menor que 17,5mm; p < 0,001). ABSTRACT: The use of herbal medicine is common since the beginnings of mankind. Researchers are engaged in research aimed at the phytochemical screening of plants used by herbal medicine. The present work was carried out with the objective of evaluating the antibacterial potential of the aqueous extract of Caryocar brasiliense leaf against the microorganisms Enterococcus faecalis, Escherichia coli, Staphylococcus aureus and Pseudomonas aeruginosa. A diffusion disc test was performed on agar, after measuring the halo and compared with established standards. The aqueous extract of the C. brasiliense leaf presented inhibitory bioactivity only on the S. aureus bacterium at a concentration of 50 g/mL, showing no activity on the other bacteria, E. coli, E. faecalis and P. aeruginosa. The inhibition induced on S. aureus growth was classified as an intermediate inhibition (i.e., halo greater than 12.5 mm and less than 17.5 mm; p < 0.001).
... Pathogenic biofilms in the food industry are considered of great importance in the context of food safety and public health, arousing the interest of research, highlighting the use of essential oils extracted from medicinal plants due to their antimicrobial properties, with the purpose of making sanitizers natural and biological agents to control microbial growth, as an alternative to the traditional use of synthetic agents, detergents and sanitizers that cause negative impacts to the environment and may eventually transfer chemical residues to food (LIMA et al. 2015). Bara & Vanetti (1998) Schuh et al. (2016) associated the lemon grass extract (Cymbopogon flexuosus) at the concentration of 0.78 % in the preparation of a detergent solution applied in a mixed biofilm of Staphylococcus aureus and Pseudomonas aeruginosa, where the P. aeruginosa strain proved to be more resistant to the treatment with the detergent solution of essential oil. However, there was a significant reduction of S. aureus cells and reduction of 55.43 % of organic material, which demonstrated that the solution was effective in minimizing the adhesion of the association of biofilm forming bacteria. ...
A biologia é uma área do conhecimento que estuda a vida e os seres vivos e abrange diversas subáreas sendo responsável pela geração do conhecimento científico relacionado a ensino, pesquisa e extensão. Dentre tantas subáreas podemos destacar alguns exemplos como: evolução, botânica, ecologia, fisiologia, genética, bioquímica, biofísica, zoologia, etc. Para que a sociedade em geral possa acessar esse conhecimento a Constituição Federal em seu artigo 207 estabelece o princípio da indissociabilidade entre o ensino, pesquisa e extensão. Dessa forma entendemos que o conhecimento científico precisa estar ao alcance da comunidade científica e da população em geral, sendo imprescindível que aconteça de forma clara e simples. Dessa forma o objetivo do livro é entender como esse conhecimento científico está ocorrendo nas diversas esferas do saber, bem como avaliar a indissociabilidade entre os pilares ensino, pesquisa e extensão que compõem a educação em Biologia
An investigation was carried out for detection and enumeration of coagulase-positive Staphylococcus aureus from fresh, fried and dried meat samples sold in the traditional markets in Benin City. Using Salt Milk Agar for presumptive detection and coagulase test for confirmation, it was found that all samples of meat from the traditional markets contained coagulase-positive staphylococci. Weekly sampling was done over a 6-month period to demonstrate the prevalence of the coagulase-positive staphylococci in both traditional market, supermarket and abattoir meat samples. The range of counts fell between 104 and 1011 cells per gram. Fresh pork from the traditional market had the highest average number, 6.4×1010/g, followed by dried beef 3.7×1010/g, fresh goat and fried chicken 6.8×109/g each and fresh beef 7.0×109/g. The supermarket meat showed that chilled beef had the highest, 4.5×105/g, followed by chilled pork 3.0×105/g and frozen chicken 2.0×104/g. The abattoir meat had 3.5×104/g. The effects of condiments on inhibition of S. aureus were determined in abattoir meat homogenates. Clove was the most active of the spices tested with 1% (w/v) preventing outgrowth of S. aureus for up to 18-h contact time. When used at 10% (w/v), clove was found to be bactericidal, reducing the S. aureus load from 2.9×103/ml of homogenate at 0 h to 1.2×101/ml after 18 h of contact time.
The antimicrobial activities of several compounds isolated from Artemisia campestris were studied using an agar diffusion technique. At a concentration of 125 μg/ml, six of the extracted compounds inhibited growth of Staphylococcus aureus, three of the compounds inhibited Escherichia coli and two inhibited growth of Proteus vulgaris. Pseudomonas pyocyanea was resistant to all extracted compounds.
Alcoholic extracts of spices were prepared and tested for inhibition of Clostridium botulinum in culture media. Mace (the outer covering of the seed of Myristica fragrans) and achiote (annato, Bixa orellana) were the most inhibitory of 33 spices studied. Also quite active were bay leaf (Laurus nobilis), white and black pepper (Piper nigrum) and nutmeg (the seed of M. fragrans). Less active were rosemary (Rosmarinus officinalis), clove (Eugenia caryophyllata), oregano (Oreganum vulgare), turmeric (Circuma longa), thyme (Thymus vulgaris), and paprika (Capsicum annuum). Of the series C1 to C18, aliphatic straight chain alcohols of C14 or C16 chain-lengths were the most inhibitory against C. botulinum with a minimum inhibitory concentration (MIC) of 0.6 ppm. A plot of alcohol chain length versus MIC showed a highly significant (P < 0.01) cubic function.
Alcoholic extracts of spices were prepared and tested for inhibition of Clostridium botulinum in culture media. Mace (the outer covering of the seed of Myristica fragrans) and achiote (annato, Bixa orellana) were the most inhibitory of 33 spices studied. Also quite active were bay leaf (Laurus nobilis), white and black pepper (Piper nigrum) and nutmeg (the seed of M. fragrans). Less active were rosemary (Rosmarinus officinalis), clove (Eugenia caryophyllata), oregano (Oreganum vulgare), turmeric (Circuma longa), thyme (Thymus vulgaris), and paprika (Capsicum annuum). Of the series C1 to C18, aliphatic straight chain alcohols of C14 or C16 chain-lengths were the most inhibitory against C. botulinum with a minimum inhibitory concentration (MIC) of 0.6 ppm. A plot of alcohol chain length versus MIC showed a highly significant (P < 0.01) cubic function.
The antifungal effects of 16 ground herbs and spices, 4 other plant materials, 3 commercial antifungal agents, tannic acid and 2 experimental mold inhibitors were tested against seven mycotoxin- producing molds. Of the 26 substances tested, cloves, cinnamon, mustard, allspice, garlic, and oregano at the 2% level in potato dextrose agar, completely inhibited growth of all seven mycotoxigenic molds for various times up to 21 d. The remaining compounds either caused little or no inhibition. Powdered pomegranate peel was a good inhibitor against four Penicillium species. Potassium sorbate at 0.3% was highly effective against all seven mold strains. The antifungal antibiotic, natamycin (pimaricin), was also highly effective. Combinations of different levels of potassium sorbate and cloves showed an enhanced or possible synergistic inhibitory effect on growth of all seven molds tested, indicating the possibility of using spices and commercial antifungal agents together in small amounts to obtain antimycotic act...
An improved bioautographic agar overlay method was developed for the detection of antimicrobial compounds from crude plant extracts using phenol red and a tetrazolium compound as dyes to improve resolution. This method worked successfully with a wide variety of microorganisms including a number of Gram-positive and Gram-negative bacteria and fungi. Phenol red and the test organisms were incorporated directly into nutrient agar that was overlayed onto a thin layer chromatogram of plant extracts. In the case of bacteria, after spraying with thiazolyl blue (methylthiazolyltetrazolium chloride), dark red coloured inhibition zones appeared against blue background. Satisfactory results were obtained even with those compounds which were present in very small quantities. This method proved to be useful for activity-guided fractionation or for target-directed isolation of the active constituents of plants.
A microbiological evaluation was conducted on those medicinal plants most frequently used to treat gastrointestinal and respiratory diseases by Tzeltal and Tzotzil communities in the highlands of Chiapas. The results obtained showed that many of the species induced antimicrobial activity in vitro. The present study allowed selection of three groups of plants with potent effect against gram-positive Staphylococcus aureus, gram-negative Escherichia coli bacteria and Candida albicans. It was also demonstrated that 63% of the botanical species that showed antimicrobial properties, enhanced (46%) or induced (17%) the effect under exposure of the plant extracts to UV-A light. In the search for new molecules with therapeutic value, the present screening offers a preliminary selection of groups of botanical species; within each, there are several representatives that merit further evaluation as potential antibiotics and photosensitizers.
Steam distilled volatile oil from marjoram (Origanum majorana L.) was evaluated for its antibacterial and antifungal activities. A range of 25 bacterial and five fungal species was used in this study, and included animal and plant pathogens, food poisoning bacteria and mycotoxigenic fungi. The oil exerted considerable inhibitory powers against several of the bacteria, with the food-poisoning bacterium Staphylococcus aureus being least affected. The most susceptible organisms were Beneckea natriegens, Erwinia carotovora and Moraxella sp. Of the fungi tested, Aspergillus niger proved the most susceptible to marjoram oil.
Fifty plant essential oils were examined for their antibacterial properties against 25 genera of bacteria. Four concentrations of each oil were tested using an agar diffusion technique. The ten most inhibitory oils were thyme, cinnamon, bay, clove, almond (bitter), lovage, pimento, marjoram, angelica and nutmeg. The most comprehensively inhibitory extracts were angelica (against 25 genera), bay (24), cinnamon (23), clove (23), thyme (23), almond (bitter) (22), marjoram (22), pimento (22), geranium (21) and lovage (20).
The inhibitory effects of various concentrations of thyme, mint, bay leaves and their alcohol extracts were tested on the growth of three food poisoning bacteria, Salmonella typhimurium, Staphylococcus aureus and Vibrio parahaemolyticus. In each spice medium, S. typhimurium displayed the lowest sensitivity Thyme, which inhibited the growth of S. aureus at a level of 0.05% was the most inhibitory of the three spices studied. Bay leaves were found to be the least active spice of which 0.5% concentration was necessary for the growth inhibition of S. aureus. In each growth medium containing spice extracts, V. parahaemolyticus was found to be the most sensitive bacteria; growth was inhibited by the addition of 1000, 5000 and 6000 ppm of thyme, bay leaves and mint, respectively.