Anti-Shigella Effect of Turmeric Curcumin Composition

Subject Areas : Journal of Quality and Durability of Agricultural Products and Food Stuffs

Neginsadat  Mireshghi ¹ (M.S Student, Department of Microbiology, Arak Branch, Islamic Azad University, Arak, Iran)
Zohreh  Jafari ² (Asistant Professor, Department of Microbiology, School of Basic Sciences, Arak Branch, Islamic Azad University, Arak, Iran)
Behrooz  Shojaei Sadi ³ (Asistant Professor, Department of Microbiology, Arak Branch, Islamic Azad University, Arak, Iran)

Received: 2022-04-11 Accepted : 2022-06-12 Published : 2022-05-22

Keywords: Food poisoning, Shigella, Curcumin, Dysentery, Shigellosis,

Abstract :

Shigella are gram-negative, motionless, spore-causing bacteria that cause a condition called shigellosis, or bacilli. Shigella Due to the low infectious dose (10-100 bacteria) and high side effects, the increase in antibiotic-resistant strains is significant. Shigellosis is the second leading cause of death in children under 5 years of age. Early diagnosis and antibiotic treatment play a key role in reducing complications and mortality. Curcumin is a phenolic compound extracted from Turmeric, which is due to the pharmacological and antibacterial properties of Turmeric. Recent studies have shown that Curcumin in appropriate doses inhibits Shigella growth. The aim of this study was to evaluate the anti-Shigella effect of Curcumin. The present study is a review research. Research has shown that the inhibitory dilutions of Curcumin on Shigella are 80-256 µg/ml and its minimum lethal concentration is 512 µg/ml. Due to the fact that Curcumin is widely used as a food, it can be used as a drug in clinical Conditions.

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