مجلة التربية والعلم (Sep 2007)
The inhibitory effect of the extracts of the sage plant Salvia officinalis and the synergy between its active constituents and antibiotics in bacterium Staphylococcus aureus and Salmonella typhimurium Isolated from food poisoning cases in the city of Mosul
Abstract
In this study, Staphylococcus aureus and Salmonella typhimurium were isolated and identified from patients suffering from food poisoning, (60) isolates ( 41.4%) showed Staph. aureus and (85) isolates (58.6%)showed S. typhimurium. Aqueous and ethanol extracts from Salvia officina/is leaves showed high inhibitory activities against tested bacteria, while a good action was seen using the essential oils. The volatile oil compounds furfural and camphor isolated from ethanol extract showed good inhibitory action against Staph. aureus and high inhibitory action against S. typhimurium compared with the standard antibiotic (Gentamycin, Amoxicillin,Tetracycline), in addition the petroleum ether fraction containing the compounds. P-pinene, a-pinene, Limonene) also showed good inhibitory action against tested bacteria, The minimum inhibitory concentration(MIC) values were detected for aqueous, ethanol, petroleum ether and chloroform extracts against Staph. aureus and S. typhimurium and was equal to (0.03) mg/cm3 , while the MIC value against Staph. aureus was(0.0 15) mg/cm3 using the acetone extract. The isolated essential oils from sage leaves showed high MIC values (0.00033 and 0.0005 cm3 /cm3 ) against Staph. aureus and S. typhimurium respectively, while furfural andcamphor from the ethanol extract and B-pinene, a-pinene, Limonene from petroleum ether extract observed a MIC value equal to (0.06) mg/cm3 . In addition, the antibiotic sensitivity of both types of bacteria with thepresence of the active components was also tested. The results showed that active components have synergistic effect against Staph. aureus but antagonistic effect against S. typhimurium.
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