The Response of Staphylococcus aureus, Klebsiella pneumoniae and Streptococcus pneumoniae to Plant Derived Nutraceuticals

Joneshia Bryan-Thomas¹, Patience Bazuaye-Alonge^1, and Vincent Wright¹

¹Department of Biology, Chemistry and Environmental Science, Northern Caribbean University, Mandeville, Jamaica, W.I.

Cite this paper

Joneshia Bryan-Thomas, Patience Bazuaye-Alonge and Vincent Wright. The Response of Staphylococcus aureus, Klebsiella pneumoniae and Streptococcus pneumoniae to Plant Derived Nutraceuticals. American Journal of Public Health Research. 2016; 4(6):202-206. doi: 10.12691/AJPHR-4-6-2

Abstract

Objective: The present study evaluated the antimicrobial properties of selected plant derived nutraceuticals against Staphylococcus aureus, Klebsiella pneumoniae and Streptococcus pneumoniae. Material and Method: The plants utilized were Zingiber officinale, Aloe barbadensis miller, Alipina galanga, Allium sativum, three varieties of Allium cepa, and Moringa oleifera. Staphylococcus aureus, Klebsiella pneumoniae and Streptococcus pneumoniae were the microorganisms employed in the study due to the frequency with which they are implicated in several infections and diseases such as boils, skin infections, respiratory diseases and food poisoning. Standard microbiological methods were employed. The microorganisms were collected and identified by a microbiologist and the plant samples were identified by an agronomist. The microoganisms were sub-cultured and the disc diffusion and turbidity testing techniques were applied. Combination tests were done with each herb aimed at ascertaining the efficacy of the herbs. Results: The findings demonstrated that garlic in all its concentrations, with both methods (disc diffusion and turbidity) and in all combinations produced remarkable zones of inhibitions against all microorganisms (Staphylococcus aureus, Klebsiella pneumoniae and Streptococcus pneumoniae). Ginger showed no zone of inhibition regardless of combinations, except when combined with garlic. The variety of onions used showed intermediate zones while Alipina galanga and Moringa oleifera showed no visible antimicrobial properties. Conclusion: Garlic and the variety of onions used, in all dilutions were seen to possess antimicrobial properties against Staphylococcus aureus, Klebsiella pneumoniae and Streptococcus pneumoniae when compared to the conventional antibiotics used.

Keywords

resistant, plants derived nutraceutical, pathogenic bacteria, antimicrobial properties

Copyright

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