Traditional Herbs, Spices, and Plants as a Source of Novel Antibiofilm Compounds

Abstract

Antimicrobial resistance to synthetic antimicrobial drugs has rekindled interest in natural antimicrobial compounds. Biofilms account for about 80% of total microbial infections in humans. This chapter explores the formation mechanism of biofilm which includes stages like: (i) adhesion, (ii) maturation, and (iii) differentiation, along with antimicrobial agent and antimicrobial activities of plant, spice, and herb derived components; their chemical potential and mode of action with examples of each. Biofilms use a quorum sensing communication system which varies according to types of gram-positive and gram-negative bacteria. Plants produce a wide range of bioactive molecules which possess antimicrobial activity making them a valuable source of pharmaceutical raw material. Herbs have been used for the past thousands of years and have many medicinal and other properties. Spices and condiments are used around the globe as key flavor and fragrance enhancers in various types of cuisines. This chapter explores the antimicrobial potential of plants, herbs, and spices.