Anti-Bio Gram of the Most Common Dietary Additives (Spices) Against Common Problematic Organisms

Abstract

Background: In the current scenario, the greater antibiotic toxicity, increasing drug cost, and continually rising multi drug resistance are the main compelling factors for the researchers to focus on natural bioactive sources for safe and natural therapeutic agents as an alternative to allopathic antibiotic. Objectives: The main objective of the study is to investigate antimicrobial potential of most commonly used kitchen spices in an attempt to explore the natural bioactive sources for natural therapeutic agents as an alternative to synthetic antibiotics, against which there is a continuous rise in multi-drug resistant pathogens. Study design: Experimental/in vitro study conducted (from Sep, 2015 to Feb, 2016) in different departments (of School of Pharmacy, Pathology and Bio-chemistry of UM & DC), The University- of Faisalabad. Methodology: Antibiotics assay is performed by using the disc diffusion methods. Clove and Cinnamon extracts are prepared and from these sensitivity discs are prepared. Standard size inoculum is also prepared. Then by using standard disc diffusion method the zones of inhibitions produced by Clove and Cinnamon extracts are measured and recorded, and is compared with positive and negative controls. Results: Spice extracts of Clove and Cinnamon tested against test organisms revealed antimicrobial potency with diameter of zone of inhibition (13.33±0.33mm to 20.50±0.72mm) and (12.17±0.31mm to 15.67±0.49mm) respectively while positive control manifested zone of inhibition (19.33±0.21mm to 29.50±0.22mm). Ethanol extracts prepared by soxhlet apparatus showed better results compared with extracts prepared by simple maceration process. Furthermore, overall ethanol extracts showed better results compared with the aqueous extracts. Statistical analysis: Data was analyzed by two-way analysis of variance (SPSS). Conclusion: This study reported the presence of natural bioactive compound(s) in Clove and Cinnamon with highly significant broad spectrum antibacterial potential, even against multi drug resistant pathogens.