1. The anti-inflammation and antibacterial activity of Curcuma longa
Meison Abdulbary 1, Ahmed A Motar 2, Rajaa A. Hussein 3
1 Department of pharmacognosy and medicinal plants, Faculty of Pharmacy, University of Kufa , Republic of Iraq.
2 Department of Biology, Faculty of sciences &3 Department of Laboratory and Clinical Sciences, Faculty of Pharmacy, University of Kufa , Republic of Iraq.
Introduction
Curcuma longa is well known globally as the “commercial turmeric” and it is widely cultivated in Asia which is used as spice and colorant herb in addition of its use for religious and ritual ceremonies. [1].
The turmeric rhizome well known popularly used in treatment of many diseases like dyspepsia , gastric ulcer , scabies, snake bite, smallpox ,swellings, and sprains [2].(Picture 1)
Methods
Curcuma longa was extracted by soxhlet using methanol as a solvent, and then was fractioned by water, chloroform, ethyl acetate and hexane.
The alcoholic extract of Curcuma longa plant tested to determine the presence or absence of active constituents.
It was carried out according to disc diffusion method, the plates of Muller – Hinton agar media was inoculated with bacterial study (Staphylococcus aureus and Pseudomonas aeruginosa isolated from wounds) with a sterile swabs. Sterile paper discs made from ( Whatman No. 1 ) filter paper were soaked in the plants extracts with concentration ( 1000 µg/ml ). The control discs were soaked with DMSO which provide a negative control. The inoculated plates were incubated at 37°C for h. By the measurement of the zone inhibition width in the region neighboring to discs with millimeters ( mm) , the antimicrobial effects was construed.
Albumin Denaturation Inhibition : A combination of 1 ml plant solutions and 1 ml bovine serum albumin ( 1% aqueous solution ) placed in incubation about 20 min at 37°C and adjust to ( 20) minutes the solutions would be got warmth to 51°C. Next , the plant solutions combinations would be got cool, the haziness had been determined at 660 nm with spectrophotometer. Inhibition rate was estimated as : ( Control absorbance – sample absorbance ) x 100 / control absorbance.
B. Hemolysis stimulated by heating : Preparation of red blood cells ( RBCs) suspension: An entirely unsullied blood ( 10 ml ) obtained from a hale and hearty unpaid assistant which is in support of 2 weeks earlier to the experimental work did not receive drugs for inflammation treatments and centrifuge ( 10 minutes ) at 3000 round / minute and were diluted three times with equal volume of Alseverʼs solution.
A combination of 1 ml from plant solutions ( extract or fractions ) of varying concentrations ( µg/ml) with ( 1 ml ) of 10% RBCs suspension, the negative control represented by test tube including salineʼs solution only while the positive control represented by standard drug ( Aspirin , 100µg/ml) and all these tubes were kept warm at 56 ºC adjust to 1/2 hour , then cool. Finally , at 2500 round / minute for 5 minutes , the combinations of plant solutions with RBCs were centrifuged and the upper floating absorbance was measured at 560 nm. The inhibition rate was estimated as : Inhibition rate = ( control absorbance – sample absorbance ) X 100 / control absorbance.
2.1. Phytochemical screening of extract
2.2. The antibacterial effect test
Results
The results of methanolic alcohol extract and fractions of C. longa rhizomes showed anti-inflammation and biological activity against P. aeruginosa and S. aureus bacteria.
Picture 2: Albumin Denaturation Inhibition & HRBCs hemolysis with C. longa solutions.
2.3 The anti – inflammation effect test
Conclusions
The active compounds in C. longa revealed the biological activity and this study showed a hope in the challenge of inflammation treatment and antibiotic resistance of P. aeruginosa and S. aureus.
Picture 1. Curcuma longa
Objective
The aim of study to detect chemically the active compounds of alcoholic extracts of (Curcuma longa L.) rhizomes and characterization by available methods and study the biological activities..
References
[1] Sirirugsa, P. ; Larsen , K. and Maknoi , C. ( 2007 ). The Genus Curcuma L. ( Zingiberaceae ): Distribution and Classification with Reference to Species Diversity in Thailand. Gardens’ Bulletin Singapore. 59 (1&2):
[2] Ugochukwu , S. C. ; Bob, S. E. ; Ozioma, O. ; Odii, E.B.; Ijeoma , I.C. and Olanike ,O. (2013 ). Shoot Proliferation of In vitro Turmeric ( C. longa L.) Affected by Different Concentrations of Benzylaminopurine (BAP). World Journal of Agricultural Sciences. 9 (3):