Antibacterial Effects of Thymbra spicata L. Extracts on Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium, and Campylobacter jejuni

Abstract

In this study, the antibacterial effects of extracts acquired from the leaves of zahter (Thymbra spicata L.) plant, a traditional thyme, were investigated on Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium, and Campylobacter jejuni that may cause various damages to human health. For this purpose, diffusion disc assays were performed. Each of the diffusion discs was impregnated with 10 µL of 3 different (10^-1, 10^-2, and 10^-3) dilutions that were diluted from the T. spicata extract homogenates. These discs were placed on the media that was previously cultured with E. coli O157:H7, S. enterica subsp. enterica serovar Typhimurium, and C. jejuni and growth behaviors of each bacteria were observed. According to the obtained results, both E. coli O157:H7 and S. enterica subsp. enterica serovar Typhimurium presented large inhibition zones to 10^-1 and 10^-2 dilutions (for E. coli O157:H7 21.3±1.7 and 17.7±1.3, respectively; and for S. enterica subsp. enterica serovar Typhimurium: 26.3±1.7 and 20.7±1.3, respectively) but low inhibition zones to 10^-3 dilution (8.3±2.1 and 10.0±0.8, respectively). It was observed that the C. jejuni strain formed zones all below 17 mm in all three different dilutions.

Keywords

• T. spicata
• antimicrobial
• antibiotic
• bacteria

Zahter (Thymbra spicata L.) Bitkisi Ekstraktının, Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium ve Campylobacter jejuni Üzerindeki Antibakteriyel Etkileri

Abstract

Bu çalışmada, zahter (Thymbra spicata L.) bitkisinin yapraklarından elde edilen ekstrakların insan sağlığına çok yönlü zararlar verebilen Escherichia coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium ve Campylobacter jejuni bakterileri üzerindeki antibakteriyel etkileri araştırılmıştır. Bu amaç doğrultusunda, disk difüzyon yöntemi kullanılmıştır. Steril disklerinin her birine T. spicata ekstraktının homojenatlardan yapılan 3 farklı (10^-1, 10^-2 ve 10^-3) dilüsyondan 10’ar µL emdirilmiş ve bu diskler petri kapları içerisinde bulunan besiyerlerine ekimi yapılmış olan E. coli O157:H7, Salmonella enterica subsp. enterica serovar Typhimurium ve C. jejuni bakterilerinin üreyeceği bölgelere bırakılarak üreme davranışları gözlemlenmiştir. Çalışma sonuçlarına göre, yapılan ölçümlerde E. coli O157:H7’nin 10^-1 ve 10^-2’lik T. spicata ekstraktının bulunduğu etrafında sırasıyla 21,3±1,7 ve 17,7±1,3 mm’lik zonlar oluşturduğu gözlemlenmiştir. Benzer şekilde, S. enterica subsp. enterica serovar Typhimurium da 10^-1 ve 10^-2’lik T. spicata ekstraktı dilüsyonlarının etrafında sırasıyla 26,3±1,7 ve 20,7±1,3 mm’lik zonlar oluşturmuştur. Fakat hem E. coli O157:H7 hem de Salmonella enterica subsp. enterica serovar Typhimurium 10^-3’lük dilüsyonda dar inhibisyon zonları oluşturmuşlardır (sırasıyla 8,3±2,1 ve 10,0±0,8). C. jejuni türünün ise üç farklı dilüsyonun tamamında 17 mm’nin altında kalan zonlar oluşturduğu gözlemlenmiştir.

Keywords

• T. spicata
• antimikrobiyal
• antibiyotik
• bakteri

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