Standardization of beejakarishta preparation with respect to seasonal changes and the determination of its antibacterial activity against selected clinical isolates

Abstract

Beejakarishta is an ‘arishta’ (self-generated alcoholic) preparation in Ayurveda with a wide range of pharmacological applications including in digestive disorders, anaemia, piles, inflammation, urinary tract infections (UTIs), diabetes, jaundice, etc. Even though, there are many studies which show the effect of different containers and method of preparation in the fermentation process of different arishta-asavas (fermented ayurvedic potion); no studies have been conducted to analyse the effect of different seasons and different time duration on the physicochemical characteristics and pharmacological potentials of beejakarishta. So, present study investigated the effect of season and duration in fermentation process of beejakarishta and variation in their analytical properties. In this study, six samples are made in April (summer season–greeshmaritu), October (autumn season - sarataritu) and in January (winter season -sisiraritu). In each season, three samples each were kept for 10 days fermentation and for 20 days fermentation. Fermentation tests and physicochemical analysis were carried out for all the samples and compared. HPTLC analysis was performed to evaluate the compounds present in the test samples. Beejakarishta with 20 days fermentation in summer season (BAG20), which showed typical physicochemical properties is examined for antibacterial analysis. 100 ?l of BAG20 showed significant antibacterial activity against Escherichia coli (18 mm), Staphylococcus aureus (19 mm) and Klebsiella pneumonia (26 mm). From the study, it was confirmed, seasons have a greater impact in determining the properties of the beejakarishta. The BAG20 can be developed as an effective novel antibacterial drugs for treatment of multidrug resistant (MDR) infection.