The Antibacterial Activity of Ethanolic Extract of Cinnamon (Cinnamomum zeylanicum) against two Food Borne Pathogens: Staphylococcus aureus And Escherichia coli.

Evaluation of the in vitro antibacterial activity of the ethanolic extract isolated from Cinnamomum zeylanicum bark against two food borne pathogens, Gram-positive Staphylococcus aureus and Gram-negative Escherichia coli. This experimental study was carried out in the department of Pharmacology & Therapeutics in collaboration with the department of Microbiology, Mymensingh Medical College, Mymensingh, Bangladesh from July 2017 to July 2018. The antibacterial activity was tested at different concentrations of extracts of spice by using disc diffusion method. The extracts were prepared by using a solvent ethanol. The test microorganisms were also tested for their activity against a standard antibiotic Amikacin (500mg) by disc diffusion method and the result was compared with that of ethanolic extracts. Cinnamon had inhibitory activity against both Staphylococcus aureus and Escherichia coli. The ethanolic extracts were more effective against Staphylococcus aureus than E. coli. Staphylococcus aureus showed activity from 60% conc. (zone of inhibition 17mm) where E. coli from 80% conc. (ZOI 18mm). Maximum zone of inhibition was 26mm for both the test organisms. This result was also compared to those obtained against a standard antibiotic Amikacin where extract produced wider zone of inhibition of 26mm as compared to Amikacin for both test organisms. The present study showed that ethanolic extract of cinnamon demonstrated stronger antimicrobial effect against food borne pathogens.

Antibacterial Effect of Aloe vera (Aloe barbadensis) leaf gel against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae.

This experimental study was carried out to determine the antibacterial effect of Ethanolic extract of Aloe vera leaf gel (EAE) against standard strains of Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Klebsiella pneumoniae in the Department of Pharmacology & Therapeutics in collaboration with the Department of Microbiology, Mymensingh Medical College, Mymensingh, Bangladesh from July 2017 to June 2018. Ethanol extract was used in five different concentrations (100, 200, 300, 400 and 500µg/ml). Dose dependent inhibitory effect was seen against the test organisms using disc diffusion method. For S. aureus, Zones of inhibition (ZOI) were 7, 12, 13, 16 and 20 mm at 100, 200, 300, 400 and 500 µg/ml respectively; for P. aeruginosa, ZOI were 0, 7, 12, 14 and 17 mm at 100, 200, 300, 400 and 500 µg/ml respectively; for E. coli, ZOI were 0, 8, 12, 15 and 18 mm at 100, 200, 300, 400 and 500 µg/ml respectively; for K. pneumoniae, ZOI were 7, 10, 11, 13 and 17 mm at 100, 200, 300, 400 and 500 µg/ml respectively. The minimum inhibitory concentration (MIC) was assessed by broth dilution technique. The MICs of EAE for S. aureus, P. aeruginosa, E. coli and K. pneumoniae were 500, 650, 650 and 600 µg/ml respectively. From the study it is clearly observed that ethanolic extract of Aloe vera leaf gel possesses antibacterial effect against the test pathogens. Further studies are required to detect and isolate the biologically active ingredients present in the Aloe vera leaves which are responsible for this antibacterial effect. Hopefully, that would lead to the discovery of new and more potent antimicrobial agents originated from Aloe vera.