Journal of Krishna Institute of Medical Sciences University (Jan 2017)
Bioactive Compound Rich Indian Spices Suppresses the Growth of β-lactamase Produced Multidrug Resistant Bacteria
Abstract
Background: Multidrug Resistance (MDR) among bacteria become a global concern due to failure of antibiotics, is drawn attention for best antimicrobials from the spices which have been using ancient days in Indian culinary and traditional medicine. Aim and Objectives: The present study was undertaken to evaluate the bioactive compounds and their antibacterial activity in routinely used culinary Indian spices against β-lactamase produced MDR bacteria. Material and Methods: Ethanolic extracts prepared from twenty spices and were evaluated for total phenolics, flavonoids, alkaloids, terpenoids, antioxidant properties, and also assayed their antibacterial activities against β-lactamase producing MDR bacteria (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa and Staphylococcus aureus). β-Lactamase and cell viability assays were performed in MDR bacteria. Results: Among twenty spices, cinnamon and clove exhibited highest levels of phenolics and terpenoids with elevated antioxidant potential and also showing greater reducing potential at lower concentrations of extract (2.3 and 4.06 µg GAE/gm), respectively. Further, the spices extracts were assessed for antimicrobial activity against β-lactamase produced tested MDR bacteria and observed higher antimicrobial activity with cinnamon, garlic, tamarind and clove at lowest concentrations of MIC and MBC at 16 - 32 µg GAE/ml, as compared to standard drug, amoxiclav (16/8 µg/ml). Spices significantly inhibited the β-lactamase activity (80–94%) and also cell viability in tested MDR bacteria. Conclusion: Indian spices consist of rich bioactive profile and antioxidant activity inhibited the bacterial growth effectively by suppressing β-lactamase production in MDR bacteria. Results indicating the spices as functional foods and could be used in prevention of antibiotic resistance.
