مقایسه اثر ضد باکتریایی عصاره های آبی و هیدروالکلی گیاه رسیده و نارس توت سیاه Morus nigra
الموضوعات : Biotechnological Journal of Environmental Microorganismsفرهاد شریفی 1 , لیلا اسدپور 2 , شهاب شریعتی 3 , علی صالح زاده 4
1 - گروه زیست شناسی ، دانشکده علوم پایه، واحد رشت، دانشگاه آزاد اسلامی ، رشت ، ایران
2 - گروه زیست شناسی، دانشکده علوم پایه، واحد رشت، دانشگاه آزاد اسلامی ، رشت ، ایران
3 - گروه شیمی، دانشکده علوم پایه ، واحد رشت ، دانشگاه آزاد اسلامی، رشت ، ایران
4 - گروه زیست شناسی، دانشکده علوم پایه، واحد رشت، دانشگاه آزاد اسلامی، رشت، ایران
الکلمات المفتاحية: Herbal extract, Antibacterial resistance, Morus nigra, MIC, MBC,
ملخص المقالة :
The growing issue of microbial resistance to antibiotics has spurred significant efforts to develop new drugs, increasing the interest in plant-based treatments. Morus nigra is a commonly used fruit in medicine. This study aims to examine the antimicrobial properties of both ripe and unripe M. nigra fruits and compare their effects. In this experimental study, the antimicrobial effects of of ripe and unripe M. nigra extracts were evaluated by determining the zone of inhibition, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) against Staphylococcus epidermidis, Pseudomonas aeruginosa, Staphylococcus aureus, Streptococcus mutans, and Streptococcus pyogenes. These assessments were conducted using disk diffusion and broth macro-dilution methods. Statistical analysis was carried out using the ANOVA test with SPSS software. The antimicrobial effects of the unripe M. nigra fruit extracts with the MIC values of 0.78-1.5 mg/mL were stronger than ripe fruit extract against all tested bacteria. Also that the tested extracts were more effective against Gram-positive strains than Gram-negative strains Additionally, the antimicrobial properties of the unripe M. nigra extract were comparable to those of selected antibiotics including gentamicin. It can be concluded that unripe fruit exhibits stronger antimicrobial effects than ripe M. nigra fruit. This difference could be attributed to the variation in active compounds that are present at different stages of the fruit's development.
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