Antibacterial activities of Stachys lavandulifolia Vahl. extract against eight bacteria
محورهای موضوعی : مجله گیاهان دارویی
زیبا فولادوند
1
(پژوهشکده زیست فناوری کشاورزی دانشگاه زابل، زابل، ایران)
بهمن فاضلی نسب
2
(پژوهشکده زیست فناوری کشاورزی دانشگاه زابل، زابل، ایران)
کلید واژه: Antibacterial activity, Stachys lavandulifolia, extract plant, Human pathogenic,
چکیده مقاله :
Background & Aim: Interest in alternative medicine and plant-derived medications that affect the "mind" is growing. Stachys lavandulifolia Vahl subsp. lavandulifolia (Lamiaceae) is widely used in south Anatolia as herbal tea. It is used for the treatment of gastrointestinal and respiratory disorders. The aim of the present study was to investigate the effects of the hydro-alcoholic extract of Stachys lavanduifolia Vahl against eight bacteria. Experimental: The present study was done to determine the antimicrobial activity and minimum inhibitory concentration (MIC) of extract Stachys lavandulifolia against human pathogenic bacteria. The antimicrobial effect of ethanolic extracts of Stachys lavandulifolia was determined using a deep-well broth micro dilution method on commercially available bacterial strains. Results: The result indicated that the MICs were observed ranges from 25 to 100 ppm for antibacterial activity of the extract from S. lavandulifolia against eight bacteria. The least MIC value was observed against P. mirabilis and E. faecalis. Recommended applications/industries: It suggests that the extract from Stachys lavanduifolia might be a promising approach for developing new anti-bacterial drugs.
مقدمه و هدف: علاقه به گیاه درمانی و داروهای گیاهی با توجه به ذهنیت موجود در حال رشد است.گیاه Stachys lavandulifolia Vahl subsp lavandulifolia (چای کوهی) از خانواده (Lamiaceae) که در زاگرس ایران یافت و به طور گسترده ای در جنوب منطقه آناتولی ترکیه به عنوان چای گیاهی استفاده می شود. این گیاه برای درمان مشکلا ت دستگاه گوارش و تنفسی کاربرد دارد. مطالعه حاضر به منظور تعیین فعالیت ضد میکروبی و حداقل غلظت مهاری (MIC) عصاره الکلی چای کوهی در برابر هشت نوع باکتری­ بیماری­زای انسان انجام شده است. روش تحقیق:در این مطالعه تلاش برای تعیین فعالیت ضد باکتریایی و حداقل غلظت بازدارنده(MIC)عصاره الکلی عصاره چای کوهی بر ضد باکتریهای بیماریزای انسانی است. اثر ضد باکتریایی عصاره های الکلی چای کوهی با استفاده از روش deep-well broth microdilution بر روی سویه­های تجاری باکتری­های در دسترس، انجام شده است. نتایج و بحث:نتایج نشان داده است که سطح حداقل غلظت مهاری برای هشت گونه مختلف باکتری استفاده شده بین 25 تا 100 ppm عصاره الکلی چای کوهی است. کمترین مقدار حداقل غلظت مهارکنندگی در برابر P. mirabilis و E. faecalis مشاهده شد. توصیه کاربردی/ صنعتی: این نشان می دهد که عصاره استخراج شده از چای کوهی ممکن است یک رویکرد امیدوار کننده برای توسعه داروهای ضد باکتریایی جدید.
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