Antibacterial Sctivity of Fresh Juices of Lemon, Onion, Bottle Gourd and Tomato Against Multiple Drug Resistant Bacteria such as E.Coli, Staphylococcus, Bacillus, Klebsiella and Salmonella
Keywords:
Agar Well Diffusion, Culture, Antimicrobial Activity, ResistantAbstract
Antibiotic resistant bacteria are one of the major problems challenging the health care system. Over three-quarter of the world’s population is using herbal medicines with an increasing trend globally. Plant medicines may be beneficial but are not completely harmless. The aim of this study is to evaluate the antimicrobial activity of different vegetables against different microbial cultures. In this experiment undiluted crude extract and aqueous suspensions (1:10) of Allium cepa (onion), Citrus lemon (lemon), Lagenaria siceraria (bottle gourd), lycopersicon esculentum (Tomato) extracts were selected for anti-microbial activity using agar-well diffusion method. It is tested against Staphylococcus, E.coli, klebsiella, bacillus and Salmonella. All the bacteria are susceptible to all above extracts with the diameter of zones of inhibition ranging from 11mm –29mm. The juice of lemon has antimicrobial activities more than other types of extracts whereas juice of bottle gourd does not show any antimicrobial activity against drug-resistant bacteria. Their activity against test bacteria found in following order- Lemon, onion, tomato and bottle gourd. All pathogens are susceptible. The antimicrobial activity has been checked in terms of MIC by using different dilutions. All the extracts (Lemon, Tomato, Onion and Gourd) possess anti-oxidant, anti-bacterial and anti-inflammatory activity. It could be therefore concluded that the consumption of these vegetables would exert both nutritional and health benefits by virtue of their antioxidant, antibacterial and anti-inflammatory activity. In this review article I have tried to provide a survey of the literature on the scientific researches of antimicrobial properties of these wonderful herbal drugs.
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