[Antimicrobial effect of some medicinal smoke, Iranian traditional medicine]

Background: Nowadays, science tries to find a way to control the pathogens in public place and health centers. The use of medicinal smokes is common in Iranian traditional medicine to improve air quality and purify air

Objective: The aim of this study was to evaluate the antibacterial activity of Herbal fume, contain frankincense, clove, sandalwood and camel grass against a variety of microorganisms

Methods: Herbal smoke include, sandalwood [Santalum album], camel grass [Cymbopogon schoenanthus], condor [Boswellia sacra] and clove [Syzygium aromaticum], against microorganisms, Escherichia coli, Staphylococcus aureus, Bacillus subtilis and Candida albicans, was investigated

Results: Sandalwood and camel grass fumes could inhibit C. albicans completely both in 7 minutes and inhibit B. subtilis in turn in 9 minute and 11 minute. Also they could inhibit E. coli and S. aureus in turn in 10 and 9 minute. Frankincense and clove fume had no significant effects. Mixing two plants, sandalwood and camel grass in the ratio 1:1, will enhanced the antimicrobial effects of these smoke and the inhibition time come shorter

Conclusion: According to this research, Sandalwood and camel grass smoke have significant effect. Microbes and fungi showed great sensitivity against herbal fume and the smoke expressed the possibility of industrial usage. Further research is required to identify the chemical composition of these plant smokes

[Antibacterial effects of scrophularia striata extract on pseudomonas aeruginosa]

Scropholaria striata Boiss. From Scropholariaceae [Teshnehdari in folklore of Ilam Province, Iran] is used for treatment of infectious disease of urinary tract especially in females. In this research for finding of the most effective part of the plant, crude extract of the aerial parts of S. striata and its different fractions was investigated on the 50 resistant strains of Psudomonas aeroginosa. Crude extract of the plant and its various fractions [chloroform, methanol and water] were prepared. Bacterial strains were collected from 3 hospitals and 50 resistant strains were isolated from the culture medium containing various antibiotics. Efficacy of the all fractions was investigated on these resistant bacterial strains. Water and methanol fractions of the plant were showed more antibacterial activity on 50 resistant strains of P. aeroginosa than crude extract [p=0.0001 and p=0.001 respectively] and water fraction was showed stronger effect than methanol fraction [p=0.001]. Chloroform fraction of the plant had no antibacterial activity on this resistant strain. The results of this study showed that the water extract of Scropholaria striata can be used as a remedy for the treatment of the infections caused by Psudomonas aeroginosa

Antimicrobial activity of different lactobacillus species against multi-drug resistant clinical isolates of pseudomonas aeruginosa

Lactobacilli are the well known friendly bacteria for their probiotic activities against pathogens. The inhibitory activity of different strains of lactobacilli either obtained as commercial products or isolated from human feces was investigated against the clinical isolates of Pseudomonas aeruginosa. The isolates were selected as the most resistant strains when challenged with anti-pseudomonal antibiotics already in clinical practice. Both the plate spot test as well as the agar cup method were used for screening of Lactobacillus strains against Pseudomonas aeruginosa. A Lactobacillus acidophilus strain isolated from feces of an Iranian child showed a strong anti-pseudomonal activity [90 percent after 72h incubation] against the multi-drug resistant clinical isolates while a Lactobacillus reuteri strain isolated from a commercial oral product resulted in relatively weak response and a Lactobacillus acidophilus strain isolated from a commercial vaginal product did not show any inhibitory activity. In a kinetic study the lactobacillus sensitive Pseudomonas aeruginosa showed a significant bacteriostatic activity in vitro in the presence of lactobacillus supernatants. Some lactobacilli exhibit significant inhibitory activity against the multidrug resistant clinical isolates of Pseudomonas aeruginosa

Effect of sodium chloride on the kinetics of growth and antimicrobial potential of Lactobacilli isolated from Iranian traditional sourdough

Sourdough starter contains lactic acid bacteria which can improve quality and taste of bread. The lactic acid bacteria in sourdough have antifungal and antibacterial activities. As some lactobacilus-fermented traditional foods contain salt as a preservative, this study was initiated to investigate the effect of different concentrations of sodium chloride on the kinetics of growth and antimicrobial potential of autochthonous isolates of lactobacilli isolated from Iranian traditional sourdough. MRS broth media containing sodium chloride concentrations up to 7% were inoculated with two sourdough isolates of lactobacilli, namely, Lactobacillus casei and Lactobacillus fermentum. The kinetics of growth of individual lactic acid bacteria at different concentrations of sodium chloride was investigated using the conventional plate-count method. Also the antibacterial effects of supernatants of the lacto bacterial strains grown in media with different salt concentrations on several pathogenic bacteria were assessed. The pathogenic strains included methicillin-resistant Staphylococcus aureus, Kelebciella pneumonia, and Pseudomonas aeruginosa. The highest growth of both lactobacilli isolates was 10[9] cfu/ml, which occurred at a salt concentration of 2-4%; at a concentrtation of 5% salt the total bacterial counts dropped to 7.5x10[8]. There were further decreases in the lactic acid bacterial counts at a 7% salt concentration to 3.7x10[6] and 2.5x10[5] for L. casei and L. fermentum, respectively. Both lactobacilli isolates tolerated salt concentrations up to 5%, but L. casei was found to be more salt-tolerant than L. fermentum. Salt concentrations did not affect the antimicrobial effects of supernatants of individual lactobacilli isolates. However, low bacterial biomass achieved at high salt concentrations negatively affected antipathogenic effect of these isolates, presumably due to less metabolite production

Antifungal activity of dried extracts of anise [Pimpinella anisum L.] and star anise [Illicium verum Hook, f.] against dermatophyte and saprophyte fungi

Medicinal plants synthesize a vast array of secondary metabolites that are important for human life. For medicinal purpose, antimicrobial activity of substances derived from plant extracts has been recognized for many years. Pimpinella anisum L. [Apiaceae] and Illicium verum Hook. f. [Illiciaceae] plant species, have been used for treatment of infectious diseases in Iranian traditional medicine. In this study methanol extracts of Pimpinella anisum L. [Apiaceae] and Illicium verum Hook. f. [Illiciaceae], were tested for their potential antifungal activities. Methanolic extracts were dried by freeze drying method, Minimum Inhibitory Concentration [MIC] was determined according to agar dilution method and Minimum Fungicidal Concentration [MFC] was determined by incorporating various concentrations of extracts [2-256 mg/ml] in Sabouraud dextrose agar [SDA] in tubes against 4 dermatophyte and one saprophyte fungi. The extracts of anise seeds inhibited only dermatophyte species, while extracts of star anise fruits inhibited growth of all dermatophytes and saprophytes. MIC and MFC for each extracts were different and MFC was higher than MIC for all species. As a result of this experiment, these plants can be candidate for further studies due to their antifungal potencies

Antimicrobial activity of lactobacillus plantarum strains isolated from fermented olives origin

Lactobacilus plantarum isolated from fermented olives has been extensively studied with the aim of its use in starter cultures for olive or other production fermentations, but little is known about its antimicrobial resistance and its probiotic effects. The aim of this study was to determine the antimicrobial activity using different strains of L. plantarum isolated from fermented olives origin against Salmonella typhimurium. Three strains of L. plantarum were isolated from fermented green olives [Lpl, Lp2, Lp3].they were grown in MRS broth at 37°C. Overnight culture of S. typhimurium was added to MRS broth containing 108 CFU/mL of L. plantarum. Reduction of the viable cells was assayed on bismuth sulfit agar medium for 24h. Antimicrobial activities of L. plantarum cells against the test strain of Salmonella were also determined by measuring the diameter of growth inhibition zone in agar spot test. All of the L. plantarum strains could inhibit growth of S. typhimurium. Also visible inhibition zones were observed around the spotted cells of L. plantarum strains in the spot tests. Results showed great inhibitory effect of the L. plantarum strains against Salmonella and were differed in their antimicrobial activities which could be due to the metabolite secreted by the L. plantarum strains specially type of bacteriocins

ethnopharmacological study on antibacterial activity of some selected plants used in Iranian traditional medicine

Iran is a land of great heritage of ancient medical scholars. Herbal medicines, as a basement of treatment of diseases have been clearly described in the medical texts of these scholars including Rhazes, Avicenna, and others. Numerous plants are introduced in these texts to treat those diseases likely to be infective ones. Few attempts have been made to evaluate ethnopharmacological aspects of these plants. In the present study selected specimens of plants described in ancient Iranian medical texts to treat infective conditions were evaluated for antibacterial activity. The hypothesis of this study was that the plants described in the ancient medical texts possess antibacterial properties. In this study, ten specimens of these plants were selected from various texts. Their scientific terminologies were prepared based on various respected sources. The antibacterial activity of hydroalcoholic extracts of these herbs, as well as their MICs and MBCs were evaluated according to standard techniques. Results of this study showed that almost all of 10 specimens showed considerable antibacterial activity. The MIC and MBC of some herbs showed strong activity against gram positive and gram negative microorganisms. MICs and MBCs of Heracleum persicum and antibacterial activity of Zea mays are reported for the first time in this study. The antibacterial activity of the selected plants supports their old uses as anti-infective agents. The results of this survey also showed antibacterial activity of Arnebia euchroma [Royle] Johst. and Teucrium polium L. traditionally used as poultice for infective wounds. H. persicumi traditionally used in Iran as spice can play a valuable role in preventing food poisoning. The data of this study supported the importance of ethnopharmacological approach and opened also the new doors to future researches in this field

review on antimicrobial activities of sumac fruit [Rhus Coriaria L.]

Sumac is a shrub with a long history of application in traditional medicine and Iranian cuisine. It grows wild in the region from the Canary Islands over the Mediterranean area to Iran and Afghanistan. The word [sumac] is derived from Aramaic word [sumaqa] which means red. Aside from some studies on sumac as an antioxidant, an anti hyperglycemic, and an anti hyperuricemic agent, many articles have been recently published on antimicrobial activities of sumac because of the advent of new microbial resistances and the need to find new antimicrobial agents. Reviewing the articles suggests that total extracts of sumac fruit have antibacterial activity against both Gram- positive and Gram- negative bacteria but it also shows that sumac fruit has no effect on fungi and anaerobics. More investigation should be conducted on: 1] Fractionization of total extracts and purification of their components to recognize safety use of and ability of sumac as an antimicrobial; 2] Effects of sumac on resistant bacteria and its potential capability as an antimicrobial agent

effects of autoclaving, salt and protein on antimicrobial activities of Iranian sumac

Although many compounds have already approved for use in food as antimicrobials, research for finding greater number of these compounds are still interesting because most currently approved food antimicrobials have limited applications due to food compound interactions. Finding new food antimicrobials requires expensive investigations. Traditional herbal antimicrobial agents like sumac can play an important role. If it is demanded to promote sumac to the rank of a food antimicrobial agent, its stability and interactions must be evaluated. The evaluation of sumac heat stability was done by measuring MICs and MBCs of the extract against some food- related bacteria in extreme condition of autoclaving. The main components of sumac extract are tannic compounds. Tannins have interactions with salt and proteins, and they become sediment in such conditions. Antimicrobial activities of the extract were measured by well diffusion method in the presence of salt and protein and compared with the activities of pure extract. The results show that sumac is heat stable but has interactions with salt and proteins that reduce its activity against Gram- negatives

Antagonistic action of watermelon juice probioticated using different strains of lactobacilli against salmonella typhimurum

The aim of this study was to compare the antimicrobial activity of watermelon juice probioticated using different strains of lactobacilli against Salmonella typhimurium. Probioticated watermelon juice was produced using four strains of lactobacilli [Lactobacillus casei, L. acidophillus, L. fementum and L. plantarum]. The watermelon juice was pasteurized for 30 minutes at 63°C and was inoculated with a 24 h culture of individual lactobacilli and incubated at 37°C. All of the lactobacilli were capable of growing in watermelon juice and reached a cell density of 10[8] CFU/ml after 48 h incubation at 37°C. Overnight culture of S. typhimurium was added to probioticated watermelon juice and reduction of the viable cells were assayed, on bismuth sulfite agar medium for 24 h. Antimicrobial activities of the lactobacilli cells against the test strain of Salmonella were also determined by measuring the diameter of growth inhibition zone in agar spot test. All of the lactobacilli could inhibit growth of S. typhimurium with L. casei being the most potent. S. typhimurium was totally eradicated in probioticated watermelon juice after 2-6 h. The probioticated watermelon juices could differ in their antagonistic activities against Salmonella which could be due to the metabolite secreted by the lactic acid bacteria specially type of organic acids

Viability of lactobacillus acidophilus in various vaginal tablet formulations

The lactobacilli which are present in vaginal fluids play an important role in prevention of vaginosis and there are considerable interests in formulation of these friendly bacteria into suitable pharmaceutical dosage forms. Formulating these microorganisms for vaginal application is a critical issue as the products should retain viability of lactobacilli during formulation and also storage. The aim of this study was to examine the viability and release of Lactobacillus acidophilus from slow-release vaginal tablets prepared by using six different retarding polymers and from two effervescent tablets prepared by using citric or adipic acid. The Carbomer-based formulations showed high initial viablility compared to those based on HPMC-LV, HPMC-HV, Polycarbophil and SCMC polymers which showed one log decrease in viable cells. All retarding polymers in slow release formulations presented a strong bacterial release at about 2 h except Carbomer polymers which showed to be poor bacterial releasers. Although effervescent formulations produced a quick bacterial release in comparison with polymer based slow-release tablets, they were less stable in cold storage. Due to the strong chelating characteristic of citric acid, the viability was quickly lost for aqueous medium of citric acid in comparison with adipic acid based effervescent tablets