engleski

ANTIMICROBIAL ACTIVITY OF LEEK EXTRACT - ALLIUM PORRUM L. (LILLIACEAE) AGAINST MULTIPLE- RESISTANT BACTERIA

In recent years a number of research studies have been focusing on the use of many natural substances for their antimicrobial properties. Studies on bactericidal activites showed that certain compounds of essential oils as well as some proteins from plant seeds are potent inhibitors of bacterial growth. Garlic and anion, two members of Allium genus were the most common plants examined for the antimicrobial effect. This study was designed to determine the effects of leek (Allium porrum L.) extract on the growth of various bacteria. The edible parts of fresh green leaves of leek were extracted with ether and evaporated under low pressure. Dry extract was dissolved in dimethysulphoxyde to 50 mg/mL and tested on 7 Gram-positive (Bacillus spp., Sarcina lutea, Streptococcus spp., Staphylococcus aureus, Listeria monocytogenes) , 7 Gram-negative (Escherichia coli, Klebsiella oxytoca, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enteritidis, Shigella sonnei, Yersinia enterocolitica), 20 clinical isolates of multiple-resistant Staphylococcus spp. and P. aeruginosa strains. Results of the diffusion method show that 52.9% of tested bacteria are inhibited with max. 18 mm of inhibition zones. Broth dilution suspectibility method shows MIC's values between 7.5 and 10 mg/mL for Staphylococcus spp. strains and between 6.5 and 10.5 mg/mL of dry leek extract for P. aeruginosa strains. Determination of compounds with antimicrobial activity in leek extract is next step for future research.

leek; Allium porrum; antimicrobial; multiple-resistant bacteria

nije evidentirano