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首页> 外文期刊>The Internet Journal of Tropical Medicine >Antimicrobial & Phytochemical Studies Of Amchur (Dried Pulp Of Unripe Mangifera Indica) Extract On Some Food Borne Bacteria
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Antimicrobial & Phytochemical Studies Of Amchur (Dried Pulp Of Unripe Mangifera Indica) Extract On Some Food Borne Bacteria

机译：未煮熟的印度芒果干浆对某些食用细菌的抗菌及植物化学研究

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The antimicrobial activity of amchur (dried pulp of unripe Mangifera indica) extract (50% ethanol) was tested against ten bacterial strains (7 Gram-positive and 3 Gram-negative) & seven fungi by agar well diffusion assays. The crude extract exhibited a broad spectrum of antibacterial activity inhibiting both the groups of bacteria. The extract was most effective against Staphylococcus aureus (26.0mm). Bacillus mycoides was found to be the most sensitive, with the lowest MIC of 62.5mg/mL, followed by Staphylococcus aureus and Pseudomonas aeruginosa (125mg/mL each), whereas Micrococcus luteus was found to be the most resistant surviving up to 500mg/mL. However, the extract was found to be ineffective against majority of test fungal species. Only Alternaria sp. & Penicillium sp. was found to be partially sensitive to the extract. The phytochemical analysis of amchur extract revealed the presence of tannins & terpenes. This study shows the potential for replacement of synthetic preservatives by the use of natural extracts. Introduction The problem of food spoilage has plagued humans since ancient times. Spices and herbs are used in foods mainly for their flavour and aroma but it is recognized that they may fulfill more than one function in foods to which they are added. In addition to imparting flavour, certain spices prolong the storage life of food by preventing rancidity through their bacteriostatic or bactericidal activity (Beuchat and Golden, 1989). Being natural foodstuff, they appeal to consumers who tend to question the safety of synthetic food additives. Many natural substances of plant origin may play a fundamental role in the host-pathogen relationship, and products from different plant genera are reported to be biologically active, endowed with antimicrobial, allelopathic and antioxidant properties.Amchur (dried pulp of unripe Mangifera indica) is used in Indian spices as a souring agent to provide the desired acidity in the various food recipes. Mango is considered as a king of fruits in Indian delicacy. The roots and bark of mango Mangifera indica (Anacardiaceae) are astringent, acrid, anti-inflammatory, and constipating. The leaves and flowers are refrigerant, styptic, vulnerary and constipating. Amchur (dried or dehydrated product of unripe mango flesh in the form of peeled slices or powder) is used as an acidulant or a souring agent for curries. Amchur is rich in citric acid. Very limited literature is available on the antimicrobial activity of amchur extract. In the present study, we have investigated the antibacterial activity & phytochemical study of dried pulp of unripe Mangifera indica for the first time. Materials And Methods Materials: All chemicals used were of analytical-reagent grade and obtained from E. Merck (Mumbai, India). Amchur (Mangifera indica) was collected from local market of Meerut (Uttar Pradesh, India). Dr. C.M Govil, Botany Department, C.C.S University, Meerut, India confirmed the species.Bacterial & fungal strains: Ten bacterial strains (7 Gram positive and 3 Gram negative), mostly food borne including pathogens, were selected for the study. Gram positives were Bacillus cereus, Bacillus mycoides, Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus, Staphylococcus epidermidis and Listeria monocytogenes while Gram negatives were Escherichia coli, Enterobacter aerogenes and Pseudomonas aeruginosa. The fungal species used in the present study were Alternaria sp., Aspergillus fumigatus, Aspergillus niger, Aspergillus sp., Penicillium sp., Rhizopus sp. & Rhizomucor sp. The bacterial & fungal stock cultures were obtained from the Department of Microbiology of this University. The viability tests for each isolate were carried out by resuscitating the organism in nutrient agar medium & Sabouraud’s dextrose agar (SDA) medium respectively. The stock on nutrient agar medium (Hi Media, Mumbai, India) & potato dextrose agar medium was incubated for 24h at 37°C (bacteria) & 28°C for 3 days (fun
机译：通过琼脂孔扩散测定法测试了十种细菌菌株（7革兰氏阳性和3革兰氏阴性）和七种真菌对十种细菌菌株（7种革兰氏阳性和3革兰氏阴性）和七种真菌的抗菌活性。粗提取物表现出抑制两种细菌的​​广谱抗菌活性。提取物对金黄色葡萄球菌（26.0mm）最有效。发现蕈状芽胞杆菌是最敏感的，MIC最低，为62.5mg / mL，其次是金黄色葡萄球菌和铜绿假单胞菌（各125mg / mL），而黄体微球菌在500mg / mL以下存活率最高。 。然而，发现提取物对大多数测试真菌种类无效。只有链格孢属。和青霉菌被发现对提取物部分敏感。麦草提取物的植物化学分析揭示了单宁和萜烯的存在。这项研究显示了通过使用天然提取物替代合成防腐剂的潜力。简介自古以来，粮食变质问题一直困扰着人类。香料和草药主要用于食品中，因为它们具有风味和香气，但人们公认，香料和草药可能在添加了食品的食品中具有多种功能。除了赋予风味外，某些香料还可以通过其抑菌或杀菌作用防止酸败，从而延长食品的保质期（Beuchat和Golden，1989年）。作为天然食品，它们吸引了倾向于质疑合成食品添加剂安全性的消费者。许多植物来源的天然物质可能在宿主与病原体的关系中起着根本性的作用，据报道，不同植物属的产品具有生物活性，并具有抗菌，化感和抗氧化特性。Amchur（未成熟芒果的干燥果肉）是在印度香料中用作酸味剂，以在各种食品配方中提供所需的酸度。芒果被认为是印度美食中的水果之王。芒果芒果（Anacardiaceae）的根和皮是涩的，刺激的，消炎的和便秘的。叶子和花朵是致冷剂，有止血，易感和便秘。 Amchur（未成熟的芒果肉的干燥或脱水产品，以去皮的薄片或粉末的形式）用作酸化剂或咖喱的酸味剂。 Amchur富含柠檬酸。关于amchur提取物的抗微生物活性的文献非常有限。在本研究中，我们首次调查了未成熟芒果的干燥纸浆的抗菌活性和植物化学研究。材料和方法材料：所有使用的化学药品均为分析试剂级，购自E. Merck（印度孟买）。 Amchur（印度芒果）是从Meerut（印度北方邦）的当地市场收集的。印度密苏里州C.C.S大学植物学系的C.M Govil博士确认了该细菌和真菌菌株：选择了10种细菌菌株（7株革兰氏阳性和3株革兰氏阴性），主要通过食物传播，包括病原体。革兰氏阳性为蜡样芽孢杆菌，蕈状芽孢杆菌，枯草芽孢杆菌，微球菌，金黄色葡萄球菌，表皮葡萄球菌和单核细胞增生李斯特菌，而革兰氏阴性为大肠杆菌，产气肠杆菌和铜绿假单胞菌。本研究中使用的真菌种类是链格孢属，烟曲霉，黑曲霉，曲霉，青霉，根霉。 ＆Rhizomucor sp。细菌和真菌的原种培养物是从该大学的微生物学系获得的。通过分别在营养琼脂培养基和Sabouraud的葡萄糖琼脂（SDA）培养基中复苏微生物来进行每种菌株的生存能力测试。将营养琼脂培养基（Hi Media，印度孟买）和马铃薯葡萄糖琼脂培养基上的原液在37°C（细菌）和28°C孵育24小时（有趣）。

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