antimycobacterium activity of mentha piperita and mentha spicata ethanolic extract against mycobacterium Bovis in comparison with isoniazid

ABSTRACT

The plant materials play a major role in primary health care as therapeutic regimen in many developing countries. In the present study, the ethanol extracts of mentha spicata or spearmint [M. spicata] and mentha piperita or peppermint [M. piperita] have been used to inactive mycobacterium bovis [M. bovis] in comparison to isoniazid. After collecting and identifying the herbs, their ethanolic extract was prepared using percolation method. The extracts of M. spicata and M. piperita with different dilutions; 0.39,0.78,1.56,3.12,6.25,12.5,25,50,100,200,400 mg/ml were provided. M. bovis strain 1173 P2 was used in this study. This microorganism was confirmed by acid-fast staining [Ziehl-Neelsen]. The bacteria were incubated at 37 [degree sign] C for a long time by inoculation into Middle Brook broth [Difco]. Biochemical tests such as niacin, nitrate and urease were performed to confirm the organism [e.g. Feingold][1] Agar diffusion and MIC methods [McFarland standard method and diffusion disk] were used to determine the antimicrobial activity of ethanolic extracts and the inhibition zones formed on the media were measured with a transparent ruler in millimeters. The in vitro antibacterial activities of ethanolic extracts showed 0.39 mg/ ml consistency of M. spicata and 100 mg/ml consistency of M. piperita as the least concentrations which inhibit growth of M. bovis in comparison with isoniazid. According to our findings, extracts of M. spicata and M. piperita could be used as raw materials for phytotherapy because of their antibacterial activities against M. bovis as TB etiology