ANTIBACTERIAL PROPERTIES OF TURMERIC ON SOME ENTERIC BACTERIA
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Abstract
Turmeric belongs to the family of Zingiberaceae and natively grown in India and Southeast Asia.Turmeric plant contains rhizome which has several secondary metabolites including steroids, curcuminiods and sesquiterpenes with cucurmin being the principal component of the yellow pigment and the major bioactive substance curcumin. Enteric bacteria are Gram negative bacteria
found in the human and animal intestine.Examples are Shigella sp, Salmonella sp and Eschericha coli. Antibacterial property of turmeric requires the use of its rhizomes. The rhizomes were shade dried and grounded to powder.90g of the sample was measured and mixed with 150ml ethanol (ethanol extract), while 150g of powdered sample was mixed with 270ml of water (aqueous extract). Using Muller Hinton agar, cultures of test bacteria were swabbed on the Muller Hinton agar plates, a hole was drilled at the middle of the culture and then 0.01ml of the extracts was poured into the hole.The culture was incubated at 370C for 24 hours in an upright position. Results from both extracts (aqueous and ethanol) on test bacteria (Eschericha coli, Salmonella sp and Shigella sp) showed that turmeric has antibacterial property because it was able to Inhibit the growth of test bacteria. Ethanolic extract of turmeric (curcumin) showed more effects on enteric bacteria and it's because the ethanol helps to boost the antibacterial activities of turmeric than aqueous extract. Phytochemical screening was carried out on turmeric and it shows the presence of saponin, tannin, alkaloid, flavonoid and steroid chemical compound. The presence of curcumin inhibit the growth of enteric bacteria such as Eschericha coli, Salmonellasp and Shigella sp. Curcumin posses invitro antimicrobial potential against a wide range of microorganisms. Curcumin possesses a synergistic effect with important antibiotics such as cefixime, vancomycin and tetracycline against enteric bacteria. Turmeric destroys the bacteria cell membrane through penetration and therefore distortion of the cell shape happens as a result of exposure to curcumin. Thus, the damage of the cell membrane is the key mechanism of curcumin in enteric bacteria.
found in the human and animal intestine.Examples are Shigella sp, Salmonella sp and Eschericha coli. Antibacterial property of turmeric requires the use of its rhizomes. The rhizomes were shade dried and grounded to powder.90g of the sample was measured and mixed with 150ml ethanol (ethanol extract), while 150g of powdered sample was mixed with 270ml of water (aqueous extract). Using Muller Hinton agar, cultures of test bacteria were swabbed on the Muller Hinton agar plates, a hole was drilled at the middle of the culture and then 0.01ml of the extracts was poured into the hole.The culture was incubated at 370C for 24 hours in an upright position. Results from both extracts (aqueous and ethanol) on test bacteria (Eschericha coli, Salmonella sp and Shigella sp) showed that turmeric has antibacterial property because it was able to Inhibit the growth of test bacteria. Ethanolic extract of turmeric (curcumin) showed more effects on enteric bacteria and it's because the ethanol helps to boost the antibacterial activities of turmeric than aqueous extract. Phytochemical screening was carried out on turmeric and it shows the presence of saponin, tannin, alkaloid, flavonoid and steroid chemical compound. The presence of curcumin inhibit the growth of enteric bacteria such as Eschericha coli, Salmonellasp and Shigella sp. Curcumin posses invitro antimicrobial potential against a wide range of microorganisms. Curcumin possesses a synergistic effect with important antibiotics such as cefixime, vancomycin and tetracycline against enteric bacteria. Turmeric destroys the bacteria cell membrane through penetration and therefore distortion of the cell shape happens as a result of exposure to curcumin. Thus, the damage of the cell membrane is the key mechanism of curcumin in enteric bacteria.
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