Department of Biotechnology and Genetic Engineering, Islamic University, Kushtia, Bangladesh
Ann Clin Microbiol Antimicrob. 2011 Mar 15;10:10. doi: 10.1186/1476-0711-10-10.
Spices traditionally have been used as coloring agents, flavoring agents, preservatives, food additives and medicine in Bangladesh. The present work aimed to find out the antimicrobial activity of natural spices on multi-drug resistant Escherichia coli isolates.
Anti-bacterial potentials of six crude plant extracts (Allium sativum, Zingiber officinale, Allium cepa, Coriandrum sativum, Piper nigrum and Citrus aurantifolia) were tested against five Escherichia coli isolated from potable water sources at kushtia, Bangladesh.
All the bacterial isolates were susceptible to undiluted lime-juice. None of them were found to be susceptible against the aqueous extracts of garlic, onion, coriander, pepper and ginger alone. However, all the isolates were susceptible when subjected to 1:1:1 aqueous extract of lime, garlic and ginger. The highest inhibition zone was observed with lime (11 mm).
Natural spices might have anti-bacterial activity against enteric pathogens and could be used for prevention of diarrheal diseases. Further evaluation is necessary.
在孟加拉国，香料传统上被用作着色剂、调味剂、防腐剂、食品添加剂和药物。本工作旨在研究天然香料对多重耐药大肠杆菌分离株的抗菌活性。
对 6 种粗提植物提取物（大蒜、生姜、洋葱、芫荽、黑胡椒和酸橙）对孟加拉国库什蒂亚饮用水源分离的 5 株大肠杆菌的抑菌潜力进行了检测。
所有细菌分离株对未稀释的柠檬汁均敏感。没有一种分离株对大蒜、洋葱、芫荽、胡椒和生姜的水提物单独敏感。然而，当它们与石灰、大蒜和生姜的 1:1:1 水提物一起使用时，所有分离株都敏感。最高的抑菌圈是石灰（11 毫米）。
天然香料可能对肠道病原体具有抗菌活性，可用于预防腹泻病。需要进一步评估。
