Browsing by Subject "Antibacterial activity"
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    Chemical profiling of centella asiatica under different extraction solvents and its antibacterial activity, antioxidant activity
    ( 2015) Patchanee Yasurin
    Centella asiatica (L) urban, synonym Hydrocotyle asiatica, is found almost all over the world. This plant is famous in Ayurvedic medicine and used in the management of central nervous system, skin and gastrointestinal disorder. Thus this research had been done to evaluate the effect of solvent extraction (Ethanol, Chloroform and Hexane) of C. asiatica on chemical profile, antioxidant activity and antibacterial activity against some foodborne pathogens. The result showed that all solvents (ethanol, chloroform and hexane) used in extraction showed antibacterial activity against Salmonella enterica Typhimurium U302, S. enterica Enteritidis, S. enterica 4,5,12:I human (US clone), Bacillus cereus and B. subtilis at 50mg/ml concentration. In antioxidant part, ethanolic extract gave highest phenolic content and FRAP value. The results also showed that different extraction solvent gave different chemical profile. Hexane extract C. asiatica showed lowest in both antibacterial and antioxidant activity. Ethanolic and chloroform extract of C. asiatica showed promising potential in both antibacterial and antioxidant activity.
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    Effect of extraction and shaking time on antibacterial activity of dry centella asiatica againts food pathogenic microorganisms
    (School of Biotechnology, Assumption University of Thailand, 2014-07) Patchanee Yasurin
    The outbreaks caused by pathogenic bacteria still being a major human health and food industry problem. Since time immemorial, people used plant material as medicine and nowadays, it widely used as tea preparation. Centella asiatica is a potential herbs related to its antibacterial activity. Therefore, this study aimed to investigate the antibacterial activity of dry C. asiatica crude 95% ethanolic extract under different extraction time (1, 3, 5, and 7 days) and shaking action (120 rpm) against three human pathogenic bacteria; Salmonella enterica typhimurium U302 (DT104b), S. enterica enteritidis (human), S. enteric 4, 5, 12:i:- (human) US clone, and Bacillus cereus by using agar disc diffusion method. The results showed that the all extracts showed antibacterial activity against B. cereus with inhibition zone range of 0.214 ± 0.053 to 0.557 ± 0.559 mm but has not significantly effect on Salmonella sp. The highest antibacterial activity of dry C. asiatica achieved on the three days extraction time. The shaking action could increase antibacterial activity. The MIC (minimum inhibitory concentration) was between 40-80 µl/ml and MBC (minimum bactericidal concentration) was 80-160 µl/ml. This showed that C. asiatica dry extract could inhibit gram-positive bacteria rather than gram-negative and shaking effect gives promising factor to increase effectiveness of plant ethanol extraction.
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    Effect of solvent and time extraction on antibacterial activity of Acacia concinna's pod against Bacillus cereus
    ( 2015-09) Patchanee Yasurin
    Herb extract becomes the great interesting functional ingredient. Acacia concinna -poi pod) is a potential herb as the functional ingredient. Therefore, this study aimed to investigate the effect of extraction solvent and time on antibacterial activity of dry A. concinna Bacillus cereus. The agar disc diffusion method was used to evaluate the antibacterial activity of A. concinna ts using Muller Hinton Agar media (MHA). The 20 g dry A. concinna solvents; water, 95% ethanol and hexane, for 1, 3 and 5 days at 120 rpm. Then dry A. concinna or at 70°C for water , 40°C for 95% ethanol and hexane then dilute to 20 µl/ml. The results showed that dry A. concinna extraction solvents in all extraction times. While dry s pod 95% ethanol crude extracts gave the lowest antibacterial activity. The dry A. concinna -hexane crude extracts gave the highest antibacterial activity; 0.89 ±0.07 cm. There are no statistically significant of antibacterial activity of A. concinna in all three extraction solvents. The results indicated that only extraction solvent affected the antibacterial activity of A. concinna for evaluate the Minimum inhibitory concentration (MIC) and the Minimum bactericidal concentration (MBC). The MIC was between 40-80 µl/ml and MBC was > 160 µl/ml. This showed that dry A. concinna t can be further applied to use in food industry, pharmaceutical and cosmetic.
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    Effect of solvent extraction of Centella asiatica on antioxidant activity and antibacterial activity against Salmonella enterica Enteritidis
    (School of Biotechnology, Assumption University of Thailand, 2014-07) Patchanee Yasurin
    Nowadays, there are increasing trends of using natural products. Interestingly herbs are considered to be one of the alternatives consumers choose to use. In Thailand, Centella asiatica can be found in local market and locally called Buabok. C. asiatica is famous in Ayurvedic medicine for the treatment of leprosy, insanity, asthma, ulcers, eczema, skin tuberculosis, wounds, stomach aches, arthritis, varicose veins and high blood pressure (Ariffin et al, 2011 and Hakono et al, 1999). Due to the benefits of C. asiatica and its easily accessible, this studied had been done to evaluate the effect of solvent extraction of C. asiatica on antibacterial activity against Salmonella enterica Enteritidis and found out that ethanol and chloroform showed highest antibacterial activity against S. Enteritidis (9.33 ± 0.5774 and 9.50 ± 0.5000 mm., respectively) while hexane extract showed lowest activity (6.67 ± 0.1443 mm.) The minimum inhibitory concentrations (MICs), using a broth dilution method, were found to be 8 mg/ml for ethanol and chloroform. While hexane extract was found to be 32 mg/ml. The minimum bactericidal concentrations (MBCs) were greater than 32 mg/ml. Similar results were found in the antioxidant activity of C. asiatica referring to the amount of phenolic content. Total phenolic contents using Folin-Ciocalteu method, found out that ethanol extract contains highest phenolic content followed by chloroform with slightly lower in phenolic content and the lowest phenolic content was hexane extract (23.8020 ± 0.5241, 22.1718 ± 0.1403 and 7.9612 ± 1.6350 µg GAE/mg, respectively). Ferric reducing antioxidant potential value of ethanolic extract was greater than those of chloroform and hexane extract (6.4008 ± 0.0393, 3.4779 ± 0.6744 and 1.7693 ± 0.1279 mmol Fe2+/mg, respectively). According to the results, different extraction solvents affected the amount of total phenolic compounds and FRAP value. The difference in the antibacterial activity was found when using different extraction solvents.
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    The fresh Thai local herbs in vitro antibacterial activity against Listeria monocytogenes 10403S
    (School of Biotechnology, Assumption University of Thailand, 2014-07) Patchanee Yasurin
    Thai local herbs are one important ingredient of Thai food. Six fresh herbs extracted by five different ethanol concentrations (0%, 25%, 50%, 75%, and 95%) were investigated for their individual antibacterial activity; Chilli (Capsicum annuum), kaffir lime (Citrus hystrix), cumin (Cuminum cyminum L.), shallot (Allium ascalonicum L.), garlic (Allium sativum), lemongrass (Cymbopogon citratus), and galangal (Alpinia galanga) against Listeria monocytogenes 10403S by using the agar disk diffusion method on Brain Heart Infusion media (BHI), five different ethanol concentrations (0%, 25%, 50%, 75%, and 95%). The results showed that 95 % ethanolic crude extracts gave the highest antibacterial activity against L. monocytogenes 10403S. Of all herbs, lemongrass extracted by 95% ethanol showed the highest antibacterial activity; 9.79 ± 1.68 mm. The minimum inhibitory concentrations (MICs), using a broth dilution method, were found to be between 16-128 µl/ml. The minimum bactericidal concentrations (MBCs), using a broth dilution method, were greater than 32-128 µl/ml. This indicated that all Thai local herbs showed the promising antibacterial activity against L. monocytogenes 10403S.
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    In-vitro antibacterial activity screening of herb extracts against foodborne pathogenic bacteria from Thailand
    ( 2015) Patchanee Yasurin ; Sasiwan Piya-Isarakul
    Herbs have been used as traditional medicine since the ancient times as primary health care for local people. This experiment was aimed to study the individual antibacterial activity of six Thai local herbs (Tradescantia spathacea, Andrographis paniculata, Eleocharis acicularis, Acacia concinna, Phyllanthus niruri, and Tinospora cordifolia) against six foodborne pathogenic bacteria (Escherichia coli ATCC25822, Samonella enterica Typhimurium U302 (DT1046), S. enterica Enteritidis (human), S. enterica 4,5,12: i-(human) US clone, Bacillus cereus, and Listeria monocytogenes 10403S) under five extractions (95% ethanol, chloroform, hexane, sterile distilled water, and autoclaving at 121°C 15 PSI for 15 minutes). Agar disc diffusion method was used to evaluate antibacterial activity. The results showed that 95% ethanol and chloroform extraction gave the highest antibacterial activity of all herb extracts against all bacteria. The range of antibacterial activity is between 7.0 mm to 10.5 mm. The highest antibacterial activity was chloroform extract of T. cordifolia against S. enterica Typhimurium U302 (DT1046). The range of MIC and MBC is between 32 µl/ml to 256 µl/ml. These results showed the promising of antibacterial activity of six Thai local herbs which are stepping stone for further application like food industry, pharmaceutical industry, and cosmetic industry.
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    The individual antibacterial activity of Thai red curry paste’s dry ingredients against Listeria monocytogenes using different ethanolic extraction
    (School of Biotechnology, Assumption University of Thailand, 2014-07) Patchanee Yasurin
    Thai red curry paste is a main ingredient of Thai Red curry. The paste contains herbs which have the potential to be natural antibiotics. Six herbs contained in Thai red curry paste were tested for their individual antibacterial activity against Listeria monocytogenes 10403S. Six herbs tested were Chilli (Capsicum annuum), Kaffir lime (Citrus hystrixShallot (Allium ascalonicum L.), Garlic (Allium sativum), Lemongrass (Cymbopogon citratus), and Galangal (Alpinia galanga). The agar disk diffusion method was used for in-vitro screening antibacterial activity of each crude extract against L. monocytogenes 10403S on Beef Heart Infusion media (BHI) with five different ethanol concentrations; 0, 25, 50, 75, and 95%. The 95 % ethanol crude extracts gave the highest antibacterial activity against L. monocytogenes 10403S in all herbs. The dry galangal 95% crude ethanolic extract showed the highest antibacterial activity; 10.50 ± 1.16 mm. The minimum inhibitory concentrations (MICs), using a broth dilution method, were found to be between 4-128 µl/ml. The minimum bactericidal concentrations (MBCs), using a broth dilution method, were greater than 32-128 µl/ml. The results showed that the six dry herbs have significant antibacterial activity against the food-borne pathogen, L. monocytogenes 10403S.
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    Review: antibacterial activity of Coconut milk and Thai curry paste
    ( 2015-03) Patchanee Yasurin
    In recent years, food safety concerns have been f?cused on foo bomc pathogen s such as Salmonella sp. and List ria mo11 cy toge11es, which arc rc ogn.1zcd as a prirna cause of food poisoning worldwide. Massive outbrea s hav occm cd m several part s of the world (lmmweseel et al. 2005). One type of food mgrcd1ent which has potential to be the natural source of antibiotics is Thai red curry paste. There are many type of Thai cuny. One important ingredient is coc?nut milk. Th research f und o.ut t.h t. the Thai red curry prepared using fresh coconut milk (Kang-Kati) showed higher 111h1b1t1on elTect on foodbome pathogens (Salmonella sp. and L. 111011ocy toge11es), . th n .Thai red curry prepared using UHT milk (Kang-Kati) or water (Kang- Pa). This md1catecl that fresh coconut milk acted as an antibacterial agent. The individual Thai curry paste ingredient s prepared using fresh coconut milk as the extractant showed higher antibacterial activity against foodbome pathogens (Salmonella sp. and l. 111011ocytoge11es) than using UHT coconut milk and water as extractants with all herbs. The fresh coconut milk itself also has antibacterial activity. In Thai red curry, coconut milk act as extractant to extract more antibacterial active compounds from the herbs in the curry paste, Thus the curry paste itself acts as an antibacterial agent.