Inhibitory Effect of Indian Spices on Selective Bacteria

Abstract

The rise of antibiotic resistance due to the evolution of resistance mechanisms in bacteria and the enhanced tolerance in human bodies have proven to be serious threats. This is attributed to the critical impact antibiotics have on healthcare systems in addition to an extreme reliance on them for the treatment of infections. The rise of superbugs and antibiotic-resistant bacteria such as MRSA (Methicillin-Resistant Staphylococcus aureus) and the severe global pandemic of COVID-19 have increased the demand for novel antimicrobial compounds. The study aims to examine the efficacy of numerous Indian spices as well as various varieties of camphor and kumkum when dissolved in ethanol and distilled water against four bacterial cultures: Staphylococcus aureus, Pseudomonas spp., Bacillus subtilis and Escherichia coli. After 24 hours of incubation, the zones of inhibition of each culture were measured and docking studies were performed to determine the interaction between ligands (phytochemicals) and the bacterial receptors, thereby enhancing the antimicrobial properties of the compounds. The analysis revealed that turmeric-based Kumkum, black pepper and Tulasi (Ocimum tenuiflorum) are the most potent antibacterial compounds.