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IN VITRO SYNERGISTIC EFFECT OF ANTIBACTERIAL ACTIVITY OF PIPER NIGRUM AND TRIBULUS TERRESTRIS AGAINST CERTAIN PATHOGENS

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ABSTRACT
The synergistic effect of medicinal plants, Piper nigrum and Tribulus terrestris was tested for their antibacterial activity against six characterized pathogens Escherichia coli, Pseudomonas aeruginosa, Staphylococcus warneri, Salmonella typhi, Klebsiella pneumoniae, Shigella dysentriae. Preparation of aqueous, ethanol and chloroform extracts of fruit of Piper nigrum and Tribulus terrestris were done by standard methods. The mix of three solvent extracts of these two plants was prepared in a ratio of 50:50 (20μ/ml of each). Total of three treatments (T1a, T1b, T1c) were prepared of three different solvent extracts. Results indicated that the second treatment (T1b) i.e. mix of ethanol extract of the two plants gave the largest inhibition zone as compared two other two solvent mix against Staphylococcus warneri (18.9mm), followed by aqueous extract mix (first treatment/ T1a) which again gave largest inhibition zone against Staphylococcus warneri (18.7mm) and then treatment three (chloroform extract mix/ T1c) which are larger than the used standard antibiotic Norfloxacin. The smallest inhibition zone was against Escherichia coli (17.0mm) by treatment two (Ethanol extract mix).
Key words: Piper nigrum, Tribulus terrestris, Escherichia coli, Pseudomonas aeruginosa, Staphylococcus warneri, Salmonella typhi, Klebsiella pneumoniae Norfloxacin, Synergism, Antimicrobial activity.

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