Volume 21, Number 3 (October 2014)                   J Birjand Univ Med Sci. 2014, 21(3): 274-282 | Back to browse issues page


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Zare Bidaki M, Arab M, Khazaei M, Afkar E. Anti-bacterial effect of Mentha spicata L. essential oil on eight standard species of gastrointestinal pathogens. J Birjand Univ Med Sci.. 2014; 21 (3) :274-282
URL: http://journal.bums.ac.ir/article-1-1680-en.html

1- Assistant professor, Hepatitis Research Center, Department of Medical Microbiology, Faculty of paramedics, Birjand University of Medical Sciences, Birjand, Iran
2- Student of MSc. in clinical biochemistry, Member of Student Research Committee, Faculty of medicine, Birjand University of Medical Sciences, Birjand, Iran , minaarab70@yahoo.com
3- Bachelor of laboratory sciences, Faculty of paramedics, Birjand University of Medical Sciences, Birjand, Iran
4- MSc in Statistics, Deputy of Research and Technology, Birjand University of Medical Sciences, Birjand, Iran
Abstract:   (8022 Views)
Background and Aim: Nowadays resistance to antibiotics and their side effects has emerged as a worldwide problem. As a result, tend to use anti-bacterial compounds of plant origin has been increased. Mint plant scientifically called Mentha spicata L. is one of the plants which has many medicinal uses and its antibacterial effects is a matter of debate. We aimed to study antibacterial effects of Mentha spicata L essential oil on 8 standard bacterial species including Escherichia coli, Bacillus cereus, Klebsiella pneumoniae, Pseudomonas aeruginosa, Staphylococcus aureus, Shigella flexneri, and two Salmonella species. Materials and Methods: In this experimental study, using micro-dilution broth method and reading the results by ELISA reader, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of mint essential oil were determined against the 8 standard bacterial strains. The lab tests were repeated for three times. The results were analyzed by statistical tests. Results: The MIC for Mentha spicata L essential oil was significantly different among the bacterial species (p <0.05). The highest growth inhibitory effect was found against Bacillus cereus and the least ones were recorded against Klebsiella pneumoniae and Staphylococcus aureus. No significant difference was found between the bacterial MBCs (p> 0.05). Conclusion: This study revealed significant and selective antibacterial characteristics for Mentha spicata L suggesting to be used in pharmaceutical and food industries.
Full-Text [PDF 356 kb]   (3103 Downloads)    
Type of Study: Original Article | Subject: Microbiology
Received: 2014/07/15 | Accepted: 2014/12/20 | Published: 2014/12/20

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