Comparison of the antibacterial effect of aqueous, and hydro-alcoholic extracts of ripe and unripe Morus nigra
Subject Areas : Biotechnological Journal of Environmental MicrobiologyFarhad Sharifi 1 , Leila Asadpour 2 , Shahab Shariati 3 , Ali Salehzadeh 4
1 - Department of Biology, Faculty of Basic Sciences, Rasht Branch, Islamic Azad University, Rasht, Iran
2 - Department of Biology, Faculty of Basic Sciences, Rasht Branch, Islamic Azad University, Rasht, Iran
3 - Department of Chemistry,Faculty of Basic Sciences, Rasht Branch, Islamic Azad University,Rasht, Iran
4 - Department of Biology, Faculty of Basic Sciences, Rasht Branch, Islamic Azad University, Rasht, Iran
Keywords: Herbal extract, Antibacterial resistance, Morus nigra, MIC, MBC,
Abstract :
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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