The Antibacterial Effect of Methanol and Aqueous Extracts of Vaccinium arctostaphylos Fruit on Enteropathogenic Escherichia coli In Vitro

Abstract

Background and Objectives: Enteropathogenic Escherichia coli strains cause a wide range of gastrointestinal infections, especially in developing countrirs. The aim of this study was to evaluate of the antibacterial effect of methanol and aqueous extracts of Vaccinium arctostaphylos fruit on entropathogenic Escherichia coli in vitro. Methods: In this experimental study, methanol and aqueous extracts of Vaccinium arctostaphylos fruit were prepared by two methods, maceration and soxhlet. Antimicrobial effects of these extracts were examined by agar diffusion method on two strains of Escherichia coli (ATCC: 8739, ATCC: 25922) and 12 clinical strains of enteropathogenic Escherichia coli. Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by microdilution method. Analysis of variance and t-independent tests wee used to comoare the means. Results: All of the studied strains of Escherichia coli were sensitive to the methanol and aqueous extracts of Vaccinium arctostaphylos fruit. The mean zones of inhibition produced by the extracts were obtained in the range of 10.6-18.8 mm. Statistical analysis showed that there is a significant relationship between the increase in extracts’ concentrations and inhibition zone diameters (p<0.001). Also, the values of MIC and MBC were determined to be 50-200mg/ml and 100-400mg/ml, respectively. Conclusion: According to the results of this study, methanol and aqueous extracts of Vaccinium arctostaphylos fruit had inhibitory effect on enteropathogenic Escherichia coli.

Keywords

• escherichia coli
• vaccinium
• plants extract
• inhibitory effect