Study on differences in antibacterial activity of ethanol extracts from chicory roots and stems against Staphylococcus aureus and Enterococcus faecalis / 中国药理学通报

ABSTRACT

Aim: To analyze the antibacterial effects of 95% ethanol extract of chicory roots and stems from Xinjiang on Staphylococcus aureus and Enterococcus faecalis, and provide reference data for identifying the better antibacterial efficacy parts of chicory. Methods: The diameters of the inhibition zone of roots and stem extracts were determined by the Oxford Cup method; the minimum inhibitory concentrations (MIC) of roots and stem extracts on the bacteria were determined by the half - dilution method; the roots and stem extracts to observe the effects on bacterial proliferation were determined by the growth curve method; and the concentration of alkaline phosphatase (AKP) in bacterial extracellular solution enzyme was determined by labeling method. Results: The 95% ethanol extract of chicory roots and stems had significant inhibitory effects on the growth of Staphylococcus aureus and Enterococcus faecalis. Chicory roots' minimum inhibitory concentration to both bacteria was 64 g · L-1, and the minimum inhibitory concentration of chicory stems to both bacteria was 50g· L-1,64g· L-1, respectively. And the 95% ethanol extract of chicory stems had better inhibitory effect on Staphylococcus aureus, while the 95% ethanol extract of chicory roots had better inhibitory effect on Enterococcus faecalis; the ethyl acetate extract of chicory roots had better antibacterial effect on both bacteria than extract of 95% ethanol did (P <0. 01). Conclusions: The 95% ethanol extract of chicory roots and stems can significantly inhibit the proliferation of both bacteria, and the inhibitory effect of chicory stems on Staphylococcus aureus is more obvious, and the inhibitory effect of chicory roots on Enterococcus faecalis is better; the best antibacterial effect of chicory roots is ethyl acetate extraction.