Actividad antibacteriana de extractos vegetales en cepas hospitalarias de "Staphylococcus aureus" con resistencia múltiple
The emergence of the resistance in bacterial pathogenic strains is a problem of health at world-wide level. The resistance pathogenic strains have arisen mainly in the hospitals as a result of several factors as they are the ample antibiotic use, the used doses, the time of treatment, and the elimin...
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| Formato: | text (thesis) |
| Lenguaje: | spa |
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Universidad Autónoma Agraria Antonio Narro (España)
2006
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| Acceso en línea: | https://dialnet.unirioja.es/servlet/oaites?codigo=13743 |
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| Sumario: | The emergence of the resistance in bacterial pathogenic strains is a problem of health at world-wide level. The resistance pathogenic strains have arisen mainly in the hospitals as a result of several factors as they are the ample antibiotic use, the used doses, the time of treatment, and the elimination of half of the drug that is not reached to metabolized in its totality, other elements that influence are the high possibilities of transmission or infect and the immunocompromissed state of the patients that makes susceptible to infections with opportunistic pathogens. The medicinal plants are considered like a potential source of new quimiotherapheutics drugs due to the content of phytochemicals and to their little or null poisonus effect. One of the mechanisms for the induction of the resistance is the selective pressure which the bacteria are put under, but as the use of herb extracts at nosocomial level is limited, the bacteria have not developed mechanisms of resistance in his against. Then it is possible that the extracts can inhibit the growth of multidrug resistant strains. Therefore the aim of the present work was to assess the antimicrobial activity in vitro of eight herbal extracts and two essential oils against various multidrug resistant nosocomial strains of S. aureus and reference one (ATCC 25923). The evaluated extracts are both alcoholic and hidroalcoholic were: parsley (Petroselinum sativum), rue (Ruta graveolens), thyme (Thymus vulgaris), creosote bush (Larrea tridentata); and the essential oils of clove (Syzygium aromaticum) and oregano (Lippia graveolens), to determining the minimum inhibitory concentrations by means of the macrodilution method. Determination of main chemical components was performed by mean of espectrophotometry of gas-mass. The antibacterial tests showed that did not exist differences in the minimum inhibitory concentrations (2.77 mg mL-1) for the vegetable alcoholic and hidroalcoholic extracts in the strains, while the essential oils inhibited the bacterial growth at a lesser and variable minimum inhibitory concentrations than those of the alcoholic extracts. The results showed that the most abundant chemical components were: hexadecanoic acid etil ester, phytol, cariophyllene, thymol and p-cymene. The studied compounds have a potential application as antibacterials for what is suggested to measure their pharmaceutical properties to establish their use as a therapeutic agents. |
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