Afrose R, Saha S K, Banu L A, Ahmed A U, Shahidullah A S, Gani A, Sultana S, Kabir M R, Ali M Y
Dr Rafika Afrose, M Phil Student (Thesis), Department of Pharmacology, Mymensingh Medical College, Mymensingh, Bangladesh.
Mymensingh Med J. 2015 Jul;24(3):506-15.
This observational study was conducted during the period from July 2010 to June 2011 in the Department of Pharmacology in the collaboration of Department of Microbiology, Mymensingh Medical College, Mymensingh to determine the profile of antibacterial effect of Crude Turmeric paste aqueous turmeric extract, and standard antibiotic Amikacin against Staphylococcus aureus and Escherichia coli. Three separate experiments were done e.g. (Expt- I) Inhibitory effect of Crude Turmeric paste incorporated into nutrient agar (NA) media, (Expt- II) Minimum inhibitory concentration of (a) Aqueous Turmeric extract and (b) Amikacin by broth dilution technique and (Expt-III) their subculture study in nutrient agar (NA) media for confirmation of respective results of previous experiments. Inhibitory effects were observed against the growth of Staph Aureus and Esch coli at 10% and 30% respectively of Crude Turmeric paste incorporated into NA media. The broth dilution technique was followed to determine the MIC of Aqueous Turmeric extract and Amikacin. The MIC of Aqueous Turmeric extract was 800 μg/ml against Staph aureus and that against Esch coli was 2000 μg/ml and the MIC of Amikacin was 10 μg/ml for both the bacteria. The MIC of Amikacin was the lowest in comparison to MIC of Aqueous Turmeric extract for complete inhibition of growth of Staph aureus and Esch coli. The subculture study showed similar results with that of previous experiments in terms of inhibitory effects of Crude Turmeric paste and MIC of Aqueous Turmeric extract and Amikacin against all of the organisms studied.
这项观察性研究于2010年7月至2011年6月在迈门辛医学院药理学系与微生物学系合作开展，旨在确定粗制姜黄糊的姜黄水提取物以及标准抗生素阿米卡星对金黄色葡萄球菌和大肠杆菌的抗菌效果。共进行了三项独立实验，即（实验一）将粗制姜黄糊加入营养琼脂（NA）培养基中的抑制作用；（实验二）采用肉汤稀释技术测定（a）姜黄水提取物和（b）阿米卡星的最低抑菌浓度；（实验三）在营养琼脂（NA）培养基中进行传代培养研究，以确认先前实验的各自结果。在加入10%和30%粗制姜黄糊的NA培养基中分别观察到对金黄色葡萄球菌和大肠杆菌生长的抑制作用。采用肉汤稀释技术测定姜黄水提取物和阿米卡星的最低抑菌浓度。姜黄水提取物对金黄色葡萄球菌的最低抑菌浓度为800μg/ml，对大肠杆菌为2000μg/ml，阿米卡星对这两种细菌的最低抑菌浓度均为10μg/ml。与姜黄水提取物的最低抑菌浓度相比，阿米卡星的最低抑菌浓度在完全抑制金黄色葡萄球菌和大肠杆菌生长方面是最低的。传代培养研究在粗制姜黄糊的抑制作用以及姜黄水提取物和阿米卡星对所有研究生物体的最低抑菌浓度方面显示出与先前实验相似的结果。
