Journal of Krishna Institute of Medical Sciences University (Jan 2020)
Indian Spices Enhance the Activities of Antibiotics against Human Pathogens Synergistically
Abstract
Background: Bacterial pathogens are considered as predominant cause of human diseases throughout the world. Until recently, antibiotics were considered as promising agents against most bacterial pathogens but recent reports suggest that there is growing resistance to commonly used antibiotics creating a global healthcare problem. Aim and Objectives: To investigate the synergistic antibacterial potential of three different antibiotics including Vancomycin, Clindamycin and Cefotaxime with three popular Indian spices namely Cinnamomum zeylanicum (Dalchini), Trachysparmum ammi (Ova) and Syzygium aromaticum (Clove) against human pathogens Staphylococcus aureus, Enterococcus faecalis, Escherichia coli and Klebsiella pneumoniae. Material and Methods: Fourier-transform Infrared (FTIR) spectroscopy analysis was performed to detect molecular changes occurring while synergistic exposure of antibiotics and spices on pathogenic microbes.The addition of spices extracts showed enhanced activity of antibiotics against the pathogens however degree of antibiosis was varied according to bacterial species. Inhibition Zones (IZ) ranged from 0.0-34 mm. The highest IZ of 34.33 mm was found against S. aureus where a combination of Cefotaxime and C. zeylanicum were applied. The synergy of spice extracts with antibiotics revealed an increase in the bactericidal activity of standard antibiotics against pathogens. FTIR spectral analysis showed that, microorganisms showing resistance to antibiotics (Vancomycin and Clindamycin), alters important functional groups of antibiotics might be resulting in decreased antimicrobial performance. FTIR spectra's revealed common bands in antibiotics and spices such as nitroamines, aromatic phosphorus, benzene, bromide, carboxylic group, aliphatic esters, sulphonamides, primary alcohols, aliphatic ether, acid anhydride conjugate ring with ketone and azo compounds, aromatic ethers, sulphonil chloride, sulphoamide etc. Interestingly, there was increased antimicrobial response for synergism when decreased concentration of antibiotics and increased concentration of spice extracts were used. Conclusion: This investigation suggests that, spice extract could be used independently and in combination to elevate the performance of antibiotics which addresses the issue of drug resistance in human pathogens.
