Bioceutical Properties of Culinary Herbs, Spices and Their Possible Outcomes with Standard Antibiotics

• 作者: Aneela Mehboob Ambreen Rafique Tanveer Abbas
• 来源期刊: 食品与营养科学(英文)
• 学科: 数学
• 关键词: ANTAGONISM Synergism ANTIBIOTICS Lipid Fractions Antimicrobial Activity
• 年，卷（期）: 2021,（3）
• 页码范围: 262-276
• 页数: 15页
• 分类号: O17

摘要

Culinary condiments have been used for centuries to treat several types of ailments. Four ethanolic lipid fractions including </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Nigella</span></i><span style="font-family:Verdana;"> <i>sativa</i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Foeniculum</span></i><span style="font-family:Verdana;"> <i>vulgare</i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">, </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Laurus</span></i><span style="font-family:Verdana;"> <i>nobilis</i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;">, and </span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">Coriandrum</span></i><span style="font-family:Verdana;"> <i>sativum</i></span><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:""><span style="font-family:Verdana;"> were selected to assess their antimicrobial potential alone and combined with antibiotics.</span><b> </b><span style="font-family:Verdana;">Antibacterial activity was determined by various conventional procedures such as aromatogram test, well diffusion, macro-broth dilution, disc diffusion assay. The tested lipid fractions exhibited antibacterial activity against selected bacterial strains. Antibacterial activity of lipid fractions was also seen within two hours of incubation. These lipid fractions attacked the cell wall </span></span><span style="font-family:Verdana;"><i></span><i><span style="font-family:Verdana;">i.e.</span></i><i><span style="font-family:Verdana;"></i></span></i><span style="font-family:Verdana;"> the penetrability of bacterial cell and hence intracellular contents released in the environment which was detected at 260 nm of absorbanc