Abstract

ANTIBACTERIAL ACTIVITY OF VARIOUS INDIAN SPICES TARGETING ENTEROCOCCI

Kirti Dahigaonkar*, Kalyani Deshmukh, Spruha Kulkarni and Riya Mondal

Abstract

Spices are widely used for flavoring and preserving foods since the ancient times. They are also used as natural and household medicines against variety of infections. Most of the Asian countries have rich heritage of traditional medicinal system and a diverse range of spices are used for treatments. Enterococci are common bacteria that inhabit the gastrointestinal tract, oral cavity & vagina of humans & animals. Enterococcus spps in particular Enterococcus faecalis have been found to be associated with chronic periodontitis and failed root canal treatments involving chronic apical periodontitis. Antimicrobial activity of some spices such as Clove, Turmeric, Black pepper against Klebsiella pneumonia & Staphylococcus aureus has been studied (Bhawana Pandey et al, 2014). Antibacterial activity of some important naturally grown spices like (alcoholic extract) Cardamom, Lemon grass, Clove showed activity against Gram positive as well as Gram negative bacteria (Ranganathan Kapilam, 2015). Antimicrobial activity of some of the south Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes & Aeromonas hydrophila was determined. Extracts of spices such as Garlic, Nutmeg, Ginger, Onion, Pepper was studied (M.N.Indu et al 2006).

Keywords: Indian spices, Antibacterial activity, Enterococcus faecalis, Nagkesar, Kalonji, Rockflower, Nutmeg, Mace, Poppy seeds, Periodontitis.