Antimicrobial potential of lemon and onion extracts against gram-positive and -negative bacteria

Nagomi Gopinath

Makale detayları

Antimicrobial potential of lemon and onion extracts against gram-positive and -negative bacteria

Yazarlar:

Nagomi Gopinath

Yayıncı:

İzzet KARA

Ana Başlıklar:

Pharmacology and Pharmaceutical Sciences

Dergi:

International Journal of Secondary Metabolite Vol.10 Issue 4, pp.626-637

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303339

pISSN:

2148-6905

Anahtar kelimeler:

Özet:

 Antimicrobial potentials have been widely analyzed with different sources; however, plant-based antimicrobial compounds are greatly welcome due to their greener characteristics. This study revealed the importance of antimicrobial compounds from the herbal extracts of lemon and onion. The extracts were tested against gram-negative Escherichia coli and gram-positive Bacillus subtitlis bacteria. Disc-diffusion and well-diffusion on an agar plate and tributary methods were followed to demonstrate the antimicrobial potentials of the above herbal extracts. Further, different volumes of ampicillin at the concentration of 1 mgml were used to compare the genuine bacterial inhibition 3 µL with 1.5 cm zone. Lemon behaved excellently in a way by displaying better bacterial inhibition against both E. coli 3 µL with 1.2 cm zone and B. Subtilis 3 µL with 0.6 cm zone, whereas onion extract was not at the level of lemon extract; however, it still displayed a good inhibition. The turbidity assay confirms the inhibition efficiency of lemon and onion against both E. coli and B. subtilis. In the liquid medium lemon shows higher inhibition 2  3 folds on bacteria than that of ampicillin and onion. Cell count and UV-vis spectroscopy analysis at 600 nm also conform to the efficacy of lemon inhibition against E. coli and B. subtilis. This experiment confirms that lemon extract is an excellent and better substitute for commercially available ampicillin for bacterial inhibition.

 Antimicrobial potentials have been widely analyzed with different sources; however, plant-based antimicrobial compounds are greatly welcome due to their greener characteristics. This study revealed the importance of antimicrobial compounds from the herbal extracts of lemon and onion. The extracts were tested against gram-negative Escherichia coli and gram-positive Bacillus subtitlis bacteria. Disc-diffusion and well-diffusion on an agar plate and tributary methods were followed to demonstrate the antimicrobial potentials of the above herbal extracts. Further, different volumes of ampicillin at the concentration of 1 mgml were used to compare the genuine bacterial inhibition 3 µL with 1.5 cm zone. Lemon behaved excellently in a way by displaying better bacterial inhibition against both E. coli 3 µL with 1.2 cm zone and B. Subtilis 3 µL with 0.6 cm zone, whereas onion extract was not at the level of lemon extract; however, it still displayed a good inhibition. The turbidity assay confirms the inhibition efficiency of lemon and onion against both E. coli and B. subtilis. In the liquid medium lemon shows higher inhibition 2  3 folds on bacteria than that of ampicillin and onion. Cell count and UV-vis spectroscopy analysis at 600 nm also conform to the efficacy of lemon inhibition against E. coli and B. subtilis. This experiment confirms that lemon extract is an excellent and better substitute for commercially available ampicillin for bacterial inhibition.

 Antimicrobial potentials have been widely analyzed with different sources; however, plant-based antimicrobial compounds are greatly welcome due to their greener characteristics. This study revealed the importance of antimicrobial compounds from the herbal extracts of lemon and onion. The extracts were tested against gram-negative Escherichia coli and gram-positive Bacillus subtitlis bacteria. Disc-diffusion and well-diffusion on an agar plate and tributary methods were followed to demonstrate the antimicrobial potentials of the above herbal extracts. Further, different volumes of ampicillin at the concentration of 1 mgml were used to compare the genuine bacterial inhibition 3 µL with 1.5 cm zone. Lemon behaved excellently in a way by displaying better bacterial inhibition against both E. coli 3 µL with 1.2 cm zone and B. Subtilis 3 µL with 0.6 cm zone, whereas onion extract was not at the level of lemon extract; however, it still displayed a good inhibition. The turbidity assay confirms the inhibition efficiency of lemon and onion against both E. coli and B. subtilis. In the liquid medium lemon shows higher inhibition 2  3 folds on bacteria than that of ampicillin and onion. Cell count and UV-vis spectroscopy analysis at 600 nm also conform to the efficacy of lemon inhibition against E. coli and B. subtilis. This experiment confirms that lemon extract is an excellent and better substitute for commercially available ampicillin for bacterial inhibition.

 Antimicrobial potentials have been widely analyzed with different sources; however, plant-based antimicrobial compounds are greatly welcome due to their greener characteristics. This study revealed the importance of antimicrobial compounds from the herbal extracts of lemon and onion. The extracts were tested against gram-negative Escherichia coli and gram-positive Bacillus subtitlis bacteria. Disc-diffusion and well-diffusion on an agar plate and tributary methods were followed to demonstrate the antimicrobial potentials of the above herbal extracts. Further, different volumes of ampicillin at the concentration of 1 mgml were used to compare the genuine bacterial inhibition 3 µL with 1.5 cm zone. Lemon behaved excellently in a way by displaying better bacterial inhibition against both E. coli 3 µL with 1.2 cm zone and B. Subtilis 3 µL with 0.6 cm zone, whereas onion extract was not at the level of lemon extract; however, it still displayed a good inhibition. The turbidity assay confirms the inhibition efficiency of lemon and onion against both E. coli and B. subtilis. In the liquid medium lemon shows higher inhibition 2  3 folds on bacteria than that of ampicillin and onion. Cell count and UV-vis spectroscopy analysis at 600 nm also conform to the efficacy of lemon inhibition against E. coli and B. subtilis. This experiment confirms that lemon extract is an excellent and better substitute for commercially available ampicillin for bacterial inhibition.

Makale detayları

Antimicrobial potential of lemon and onion extracts against gram-positive and -negative bacteria

Yazarlar:

Nagomi Gopinath

Yayıncı:

İzzet KARA

Ana Başlıklar:

Pharmacology and Pharmaceutical Sciences

Dergi:

International Journal of Secondary Metabolite Vol.10 Issue 4, pp.626-637

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303339

pISSN:

2148-6905

Plant extract

Antibacterial

Citrus

Secondary metabolites

Microbial turbidityPlant extract

Antibacterial

Citrus

Secondary metabolites

Microbial turbidity

Sayı

Makale detayları

Yazarlar: Nagomi Gopinath

Yayıncı: İzzet KARA

Ana Başlıklar: Pharmacology and Pharmaceutical Sciences

Dergi: International Journal of Secondary Metabolite Vol.10 Issue 4, pp.626-637

Belge Tipi: Makale

Yayın Tarihi: 1/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001303339

pISSN: 2148-6905

Sayı

Yazarlar:

Nagomi Gopinath

Yayıncı:

İzzet KARA

Ana Başlıklar:

Pharmacology and Pharmaceutical Sciences

Dergi:

International Journal of Secondary Metabolite Vol.10 Issue 4, pp.626-637

Belge Tipi:

Makale

Yayın Tarihi:

1/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001303339

pISSN:

2148-6905