DOI: 10.4103/bbrj.bbrj_9_26 ISSN: 2588-9834
Evaluation of Phytochemical and Antibacterial Activities of Ceylon Cinnamon and Salvia officinalis
Nada Alzubidy, Mustafa M. Omer, Lazhar Zourgui
Background:
Antibacterial resistance is distributed worldwide, such as in the United States, killing about 23,000 patient/year. It occurs when bacteria evolve to evade the effect of antibiotics through neutralization of antibiotics, modifying their outer structure or receptor, or through mutation of their genetic materials. Previous studies demonstrate that cinnamon oils can change bacterial membrane permeability, which can lead to the destruction of bacteria. Other studies showed that
Salvia officinalis
contains phenolic essential oils (EOs), which act as inhibitors of bacterial growth. In this study, we investigate the effects of combined Ceylon cinnamon and
S. officinalis
to evaluate their effectiveness against specific types of bacteria.
Methods:
This is a cross-sectional laboratory-based study; in this study, 60 isolated bacteria were investigated. The EOs of Ceylon cinnamon and
S officinalis
were extracted by the Soxhlet method, and the total flavonoids were determined using liquid chromatography–electrospray ionization–mass spectrometry analysis. On the other hand, the minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC) of the extracts were determined using a 96-well plate technique according to the method described by the Clinical and Laboratory Standards Institute. Two-fold serial dilutions of the extracts were prepared and added to sterile 96-well plates with the concentration of 0.0625 (mg/ml), 0.125 (mg/ml), 0.25 (mg/ml), 0.5 (mg/ml), 1 (mg/ml), and 2 (mg/ml), and dimethyl sulfoxide was used as a control. The altered strains were then inoculated at a preliminary concentration of 106 CFU/mL. Then, the OD600 was checked after 16 h of incubation. The lowest concentration at which the extract inhibited the growth of the strain was selected as the MIC. The MBC was identified by streaking of the broth from clear wells onto Mueller–Hinton agar plates and incubating for 24 h. The lowest concentration of an antimicrobial agent at which all the cells were killed was defined as the MBC. Data were structured in Microsoft Excel and transfered to a Statistical Package for Social Sciences (SPSS) (SPSS version 26) for analysis. The test is considered significant if
P
< 0.05.
Results:
Escherichia coli
represented the most frequent bacteria isolated with 60%; the MIC and MBC were determined as 2.08 and 16.67 for
E
.
coli
, 4.13 and 33.33 for
Staphylococcus
aureus
, and 8.33 and 16.77 for
Streptococcus agalactiae
, whereas 4.0 and 20.0 for
Staphylococcus epidermidis
. The extract showed high sensitivity to
Staphylococcus epidermidis
with 91.7%, then
S. agalactiae
with 80.0%
,
followed by
E
.
coli
, which represented 74.3%, while it gave low sensitivity to
S. aureus,
50%. The extract demonstrates more antibacterial activity 78% compared to ciprofloxacin
P
= 0.002, and less activity than amikacin antibiotics
P
= 0.03.
Conclusions:
Depending on our findings, it can be concluded that cinnamon and
S. officinalis
(sage) extract have a likely antibacterial activity through inhibition of bacterial growth and effect on membrane permeability, especially against
S. epidermidis, S. agalactiae
, and
E
.
coli
, respectively
.