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THE EFFECT OF ST. JOHN'S WORT OIL ON BACTERIA STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI
Emir Imširović
; JU MS Hemijska škola Tuzla, Bosne srebrene 8. Tuzla
Amela Brčina
; JU MS Hemijska škola Tuzla, Bosne srebrene 8. Tuzla
Adem Dautbašić
; JU MS Hemijska škola Tuzla, Bosne srebrene 8. Tuzla
Damir Aličić
; MSŠ Čelić
Sažetak
Saint John's wort (St. John's wort) plant is one of the most common medicinal herbs grown in the area with mild climate. Since the distant past, flower and leaf of this plant have been used in medicine for their antibacterial, antiviral and antimyotic effect. St. John's wort oil is famous and recognized for containing hypericin, tannin and flavonid in large amounts which are very useful in medical treatment of wounds, burns, vaginal infections, hemorrhoids, furuncles, acne, muscle inflammation, rheumatism. It is also recommended in medical treatment of depression, gout, Crohn’s disease, asthma. In most cases it is standardized for hypericin and hyperforin (active components in St John's wort with determined concentration). Aim of this research was to determine susceptibility of Gram- positive bacterium Staphylococcus aureus and Gram- negative bacterium Escherichia coli on the effect of Saint John's wort extract (Hypericum perforatum). For research analysis about the effect of Saint John's wort oil on bacteria Staphylococcus aureus and Escherichia coli, the first step was oil preparation. Well-grown flowers of the plant were put in a jar made of glass and covered with olive oil. The jar was closed and exposed to light for 6 weeks. During that time it was shaken thoroughly on a regular basis. The oil was filtered through linen cloth. The effect of St. John’s wort on bacteria Staphylococcus aureus and Escherichia coli has been studied using diffusion method, which is based on the principle of diffusion through solid nutritious medium Muller-Hinton. The base was previously sown with bacterial cultures Staphylococcus aureus and Escherichia coli. Small well-like holes with 9 mm diameters were made in the bases. They were filled up with 100 μl of St. John's wort extract with 1:2; 1:5 and 1:10 dilution. The bases were incubated at 37 °C for 24 hours and the results were obtained by measuring the diameter of inhibition zone in millimeters. Obtained results showed that bacterium Staphylococcus aureus is very susceptible to the effect of St. John's wort in all three dilutions, unlike Escherichia coli on which St. John's wort oil hasn’t shown any bacterial effect.
Ključne riječi
St John's wort; antibacterial effect; hypericin; hyperforin
Hrčak ID:
112895
URI
Datum izdavanja:
15.7.2013.
Posjeta: 13.411 *