Antimicrobial Activity of Curcuminoids from Curcuma longa L. on Pathogenic Bacteria of Shrimp and Chicken

Authors

  • Ong-ard Lawhavinit Department of Microbiology and Immunology, Faculty of Veterinary Medicine, Kasetsart University, Bangkok 10900, Thailand.
  • Ngampong Kongkathip Department of Microbiology, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.
  • Boonsong Kongkathip Natural Products and Organic Synthesis Research Unit (NPOS), Department of Chemistry, Faculty of Science, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

Curcuma longa, turmeric extract, curcuminoids, antibacterial activity, minimum inhibitory concentrations

Abstract

Ethanol turmeric extract, hexane turmeric extract and curcuminoids (from the ethyl acetate extract of curcuminoids from Curcuma longa, which contained 86.5% curcumin) were evaluated for their inhibitory effect on 24 strains of pathogenic bacteria isolated from shrimp and chicken. The ethanol turmeric extract and the hexane turmeric extract showed inhibitory effects against 13 bacteria studied, namely: Vibrio harveyi, V. cholerae, V. alginolyticus, V. parahaemolyticus, V. vulnificus, Aeromonas hydrophila, Streptococcus agalactiae, Staphylococcus aureus, Staph. epidermidis, Staph. intermidis, Bacillus subtilis, B. cereus and Edwardsiella tarda. The curcuminoids showed an inhibitory effect against eight bacteria, namely: A. hydrophila, Str. agalactiae, Staph. aureus, Staph. epidermidis, Staph. intermidis, B. subtilis, B. cereus and Ed. tarda. The minimum inhibitory concentrations of the ethanol turmeric extract, curcuminoids and hexane turmeric extract ranged from 3.91 to 125, 3.91 to 500 and 125 to 1000 ppt, respectively. The results appeared to indicate that the ethanol turmeric extract has high potential to inhibit some pathogenic bacteria of shrimp and chicken to a greater degree than curcuminoids and hexane tumeric extract.

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Published

2010-06-30

How to Cite

Ong-ard Lawhavinit, Ngampong Kongkathip, and Boonsong Kongkathip. 2010. “Antimicrobial Activity of Curcuminoids from Curcuma Longa L. On Pathogenic Bacteria of Shrimp and Chicken”. Agriculture and Natural Resources 44 (3). Bangkok, Thailand:364-71. https://li01.tci-thaijo.org/index.php/anres/article/view/244941.

Issue

Section

Research Article