Antibacterial and antifungal activities of Moroccan wild edible plants selected based on ethnobotanical evidence

• Autorzy: Aboukhalaf A. , Lahlou Y. , Kalili A. , Moujabbir S. , Elbiyad J. , El Amraoui B. , Belahsen R.
• Języki publikacji: EN

Abstrakty

EN

Background. Despite the extensive literature focusing on identifying novel antimicrobials of plant origin, little work has been undertaken to examine the antimicrobial activity of wild edible plants. Objective. The current research aimed to determine the in vitro antimicrobial activity of methanolic extract of some common wild edible plants. Material and Methods. Disc diffusion and broth micro dilution methods were used to evaluate the antimicrobial activity of extracts of Mercurialis annua, Ziziphys lotus, Rubia peregrina, Origanum vulgare, Papaver rhoeas, Foeniculum vulgare, and Dysphania ambrosioides against known human microorganisms’ pathogens. Results. The result indicated that most of the extracts exhibited a range of in vitro growth inhibitory action against all bacterial strains and yeasts tested with inhibition zones ranging from 11 mm to 32 mm, MIC value ranging from 0.048 to 50 mg/ml and MBC and MFC values ranging from 0.048 to 100 mg/ml. Among the seven plant extracts tested, O. vulgare was the most effective showing high antimicrobial activity against all tested microbial strains. All plant extracts exhibited bactericidal activities against all the tested bacteria strains except for those of R. peregrina, P. rhoeas and F. vulgare which showed a bacteriostatic activity against E. coli and Pseudomonas sp. Antifungal activity was shown only by O. vulgare, F. vulgare and D. ambrosioides against both C. albicans and C. neoformans. Conclusion. These findings highlight the potential of wild edible plants to control human pathogenic microbes and demonstrate that these plants could be used as starting points for the development of novel antimicrobial compounds.

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2024
• Tom: 75
• Numer: 3
• Opis fizyczny: p.1-8,ref.

Twórcy

autor

Aboukhalaf A.

• Laboratory of Anthropogenetic, Biotechnologies and Health, Training and Research Unit on Nutrition & Food Sciences, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida 24000, Morocco

autor

Lahlou Y.

• Laboratory of Control Quality in Bio-control Industry & Bioactive Molecules, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida, Morocco

autor

Kalili A.

• Laboratory of Anthropogenetic, Biotechnologies and Health, Training and Research Unit on Nutrition & Food Sciences, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida 24000, Morocco

autor

Moujabbir S.

• Laboratory of Anthropogenetic, Biotechnologies and Health, Training and Research Unit on Nutrition & Food Sciences, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida 24000, Morocco

autor

Elbiyad J.

• Laboratory of Anthropogenetic, Biotechnologies and Health, Training and Research Unit on Nutrition & Food Sciences, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida 24000, Morocco

autor

El Amraoui B.

• Laboratory of Biotechnology, Materials and Environment, Department of Biology, Faculty Polydisciplinary of Taroudant, Ibn Zohr University, Agadir, Morocco

autor

Belahsen R.

• Laboratory of Anthropogenetic, Biotechnologies and Health, Training and Research Unit on Nutrition & Food Sciences, Department of Biology, Faculty of Sciences, Chouaib Doukkali University, El Jadida 24000, Morocco

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Identyfikatory

DOI

10.32394/rpzh/192206