Ethanolic Extracts Of Cinnamon Research Articles

Cinnamon (Cinnamomum burmanii) Extract Hepatoprotection Activity Against Isoniazid Induced Rat Serum Aspartate Transaminase (AST) Levels

Hepatotoxicity is a condition of liver cell damage that is often caused by drugs such as isoniazid. Isoniazid (INH) is an anti-tuberculosis drug that, when used excessively can cause an increase in Reactive Oxygen Species (ROS) and trigger oxidative stress thereby inducing cell necrosis, especially in the liver. Cinnamon is a plant contains flavonoids, tannins, alkaloids, and essential oils that are useful as antioxidants and have the potential to have hepatoprotective effects. This study aims to determine the effect of ethanol extract of cinnamon (Cinnamomum burmanii) and its effective dose as hepatoprotection on aspartate transaminase (AST) levels in isoniazid-induced male rats. This study was a post-test only control group design laboratory experiment with sample of 25 male Wistar rats consisting of five groups: the normal control group was given aquabidest (K1), the positive control was induced with 200mg/kg isoniazid (K2), and three treatment groups were induced with 200mg/kg isoniazid and given cinnamon ethanol extract at a dose of 100, 200, and 400mg/kg for 14 days. At the end of the study AST levels were measured. Data were analyzed using the One-Way Anova test and Tukey's Post Hoc Test. The results showed that the ALT levels of the group given cinnamon at doses of 100, 200 and 400 mg/kg decreased significantly (p<0.05), that are 93,20 ± 8,55, 85,60 ± 8,23, and 71,20 ± 3,56 U/L, respectively. Cinnamon ethanol extract could prevent increases in isoniazid-induced AST in rats, thus having a hepatoprotective activity.

Cinnamaldehyde, a major component of Cinnamomum cassia Presl ethanol extract, has the potential to unlock the outbreak of WSSV

The white spot syndrome virus (WSSV) is rapid onset and high mortality, which has caused a devastating blow to shrimp culture around the world. However, there are no effective measures to prevent and control the WSSV. Thus, it is urgent to find a safe and efficient measures to prevent the outbreak of WSSV. Here, the anti-WSSV activities of 20 Chinese herbal medicine ethanol extracts were evaluated in Litopenaeus vannamei. Among these, the ethanol extract of cinnamon (Cinnamomum cassia Presl) had the highest inhibition rate of 91% on WSSV genome replication. Surprisingly, cinnamaldehyde, the main component of cinnamon extract, has a simple structure and could reduce the copy level of viral genome in shrimp, with the strongest inhibitory effect of 93% at 72 h, and more than 40% of diseased shrimp survived. Further experiments showed that cinnamon extracts and cinnamaldehyde could prolong the cumulative survival time of WSSV-infected larvae, and continuous treatment with cinnamaldehyde could maintain the replication of WSSV genome at a low level. In addition, cinnamon extracts and cinnamaldehyde could significantly inhibit the horizontal transmission of virions at 72 h by 71% and 42%, respectively. Obviously, this further reduces the risk of WSSV outbreak. Similarly, cinnamaldehyde pre-incubated shrimp and virions could improve the tolerance of shrimp to WSSV and reduce the infectivity of virions. Taken together, cinnamon extract and cinnamaldehyde could inhibit WSSV genome replication and reduce mortality rate of WSSV-infected shrimp. The results provided a scientific basis for the use of cinnamon extract and cinnamaldehyde to unlock the outbreak of WSSV, and were worthy of further study and consideration.

Bioactive Compositions of Cinnamon (Cinnamomum verum J. Presl) Extracts and Their Capacities in Suppressing SARS-CoV-2 Spike Protein Binding to ACE2, Inhibiting ACE2, and Scavenging Free Radicals.

Cinnamon (Cinnamomum verum J. Presl) bark and its extracts are popular ingredients added to food and supplement products. It has various health effects, including potentially reducing the risk of coronavirus disease-2019 (COVID-19). In our study, the bioactives in cinnamon water and ethanol extracts were chemically identified, and their potential in suppressing SARS-CoV-2 spike protein-angiotensin-converting enzyme 2 (ACE2) binding, reducing ACE2 availability, and scavenging free radicals was investigated. Twenty-seven and twenty-three compounds were tentatively identified in cinnamon water and ethanol extracts, respectively. Seven compounds, including saccharumoside C, two emodin-glucuronide isomers, two physcion-glucuronide isomers, and two type-A proanthocyanidin hexamers, were first reported in cinnamon. Cinnamon water and ethanol extracts suppressed the binding of SARS-CoV-2 spike protein to ACE2 and inhibited ACE2 activity in a dose-dependent manner. Cinnamon ethanol extract had total phenolic content of 36.67 mg gallic acid equivalents (GAE)/g and free radical scavenging activities against HO• and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS•+) of 1688.85 and 882.88 μmol Trolox equivalents (TE)/g, which were significantly higher than those of the water extract at 24.12 mg GAE/g and 583.12 and 210.36 μmol TE/g. The free radical scavenging activity against 2,2-diphenyl-1-picrylhydrazyl radical (DPPH•) of cinnamon ethanol extract was lower than that of the water extract. The present study provides new evidence that cinnamon reduces the risk of SARS-CoV-2 infection and COVID-19 development.

In Vivo Incision Wound Healing Studies using Ethanolic Cinnamon’s (Cinnamomum burmannii) Leaves Extract in White Male Rats

Cinnamon leaves are traditional plants that contain secondary metabolites such as flavonoids,
 tannins, saponins, alkaloids, and phenols. All of these compounds play an essential role in the wound healing process. This study aimed to determine the effects of cinnamon (Cinnamomum burmannii) on incision wound healing in male rats. The research method used a post-test only control group design approach that uses five treatment groups: positive control (Bioplacenton® Gel), negative control (Vaseline flavum), and ethanol extract of cinnamon leaves at concentrations of 10%, 20%, and 30%. The results showed that the ethanol extract of cinnamon leaves affected wound healing, as observed from the day of wound healing, the AUC length of the wound, and levels of hydroxyproline. The statistical test results showed a significant difference between the groups (p<0.05), where the best concentration was 30%, followed by 20% and 10%. Therefore, we concluded that the ethanolic extract of cinnamon leaves can heal wounds in male rats.

UJI AKTIVITAS ANTIINFLAMASI EKSTRAK ETANOL DAUN KAYU MANIS (Cinnamomum burmanni) PADA MENCIT PUTIH JANTAN

Cinnamon (Cinnamomum burmannii) leaves extract contains secondary metabolites such as flavonoids, saponins, tannins, alakloids, steroids/terpenoids and phenols. The aims of this study was to examine the anti-inflammatory activity of the ethanolic extract of cinnamon leaves topically and to determine the best concentration for the treatment of inflammation. This research is an experimental research with a post test only control group design approach. The treatment group was devided into 5 groups where each treatment consisted of 7 test animals The treatments included positive control (hydrocortisone acetate 2.5%), negative control (vaselin flavum), ethanol extract of cinnamon leaves with concentrations of 5%, 10% and 20%. The results showed that the ethanolic extract of cinnamon leaves had an anti-inflammatory effect statistically had a significant difference between the treatment groups (p<0.05). The best concentration is 20% then followed by 10% and 5%.

Antimicrobial and Antibiofilm Activity of Cinnamon (Cinnamomum burmanii) Extract on Periodontal Pathogens-An in vitro study.

The aim of this study was to analyze the antibiofilm effectiveness of cinnamon (Cinnamomum burmanii) ethanol extract against Porphyromonas gingivalis and Aggregatibacter actinomycetemcomitans in vitro. METHODS: Phytochemical tests were done to identify the cinnamon extract active substances. Furthermore, a crystal violet biofilm assay was used to analyze biofilm detachment after treatment with different concentrations (15, 10, 7.5, 5, and 2.5%) of cinnamon. Biofilm turbidity was measured at 595-nm wavelength using a microplate reader. Additionally, MTT assay was done to analyze the toxicity level of cinnamon extract on fibroblast cells. The obtained data were analyzed for normality using the Kolmogorov-Smirnov test. The differences between each group were analyzed using a one-way analysis of variance statistical test, with a significance level of p <0.05. The results showed that the ethanol extract of cinnamon contains active compounds of flavonoids, alkaloids, saponins, tannins, quinones, and terpenoids. MTT result showed the cinnamon extract to be nontoxic. The biofilm assay results showed that all cinnamon concentrations exhibited an antibiofilm effect against P. gingivalis and A. actinomycetemcomitans in all incubation time compared with a negative control (p <0.05). Cinnamon extracts were effective in inhibiting biofilm of periodontal pathogens. Cinnamon extract might be useful as an alternative therapy for periodontal diseases. Future studies are still needed to confirm this result in vivo to analyze the efficacy of this extract as mouthwash.

Qualitative Analysis of Cinnamomum burmannii Content using GCMS (Gas Chromatography Mass Spectometry) Method

To identify the bioactive compounds in Cinnamomum burmannii and their biological activity. Cinnamonbark originating from Batu Malang, East Java, which was located 700-1300 meters above sea level, wasprocessed into dry extract by maceration method with 96% ethanol solvent. Furthermore, cinnamonethanol extract was analyzed using the GCMS method to look at the content of the bioactive componentfor further testing biological activity with the server Way2Drug PASS. GCMS results showed 40 activecompounds such as trans-cinnamaldehyde, trans-anethole, cinnamyl acetate, calacorene, cadina-1,4-diene, delta-cadinene. Furthermore, of the 40 compounds, the biological activity potential was testedfor 29 bioactive compounds based on PA (probable to be active) values predicted by the Way2DrugPASS server. Cinnamomum was tested against the potential as anti-fungi, anti-bacterial, anti-oxidant,anti-inflammatory, anti-diabetic, anti-neoplastic. Trans-cinnamaldehyde showed PA 0,583 as antiinflammatory, L-limonene PA0,818 as anti neoplastic, Tans-anethole PA 0,614 as anti neoplastic,Cinnamyl acetate PA 0,669 as anti inflammatory, calacorene PA 0,698 as anti inflammatory, DeltacadinenePA 0,651 as anti neoplastic, , Cathechin PA 0,828 as anti oxidant, alpha.-Cubebene PA 0,888 asanti inflammatory and PA 0,837 as anti neoplastic, melilotin PA 0,929 as anti neoplastic, CaryophyllenePA0,915 as anti neoplastic. Cinnamomum burmannii had biological potency based on potential activity(PA) 0,432 (+0,117) as antifungi, PA 0,335 (+0,090) as antibacterial, PA 0,304 (+0,199) as antioxidan,PA 0,561 (+0,190) as anti inflammatory, PA 0,373 (+0,170) as antidiabetic, PA 0,584 (+0,234) asantineoplastic.

Anti-bacterial Effect of Aqueous and Ethanolic Extracts of Onion, Garlic and Cinnamon on Xanthomonas Species

Onion (Allium cepa), garlic (Allium sativum) and cinnamon (Cinnamomum zeylanicum) are edible herbs but they contain many chemicals which can be used as medicine. These herbs also contain many antibiotic molecules that are capable to inhibit or reduce growth of many types of microbes including bacteria. Due to the development of resistance of bacteria against synthetic antibiotic now there is a need to have natural antibiotic which must be harmless, cheap and easily available. To know the effectiveness of garlic, onion, and cinnamon on disease causing bacteria such as Xanthomonas campestris pv. malvacearum, Xanthomonas axonopodis pv. citri, Xanthomonas oryzae pv. oryzae, extracts of each sample was made in water and ethanol. Antibacterial potential of plant extracts was observed at two different stages: at the time of inoculation and after growth of pathogen on media. Results showed extracts applied on all the bacteria before growth inhibited maximum bacterial growth as compared to applied after growth. Moreover, cinnamon extract in ethanol effectively control bacterial growth than onion and garlic extracts. Maximum inhibition zone was shown by ethanolic extract of cinnamon before growth of Xanthomonas oryzae pv. oryzae (7.333 mm), Xanthomonas campestris pv. malvacearum (7.83 mm) and Xanthomonas axonopodis pv. citri (5.1 mm). After 24 hours, maximum growth of Xanthomonas oryzae and Xanthomonas axonopodis was inhibited by ethanolic extracts of cinnamon (2.82 and 3.35 mm, respectively) while Xanthomonas campestris was inhibited by ethanolic extract of onion (6.55 mm). Extract diluted from 66mg/ml to 0.01mg/ml showed different minimum inhibitory concentration against pathogens. As concentration decreases inhibition of bacteria also decreases. Ethanolic extracts of cinnamon showed maximum MIC against Xanthomonas campestris pv. malvacearum (3.5 mm to 1.5 mm) and Xanthomonas oryzae pv. oryzae (5 mm to 2 mm) while for Xanthomonas axonopodis pv. citri ethanolic extract of garlic (3 mm to 1 mm) was effective ranging between 66mg/ml to 33 mg/ml. This study highlighted that natural products possess ability to inhibit pathogenic bacterial growth and would also be helpful in medicinal field for further study.

Aktivitas Antioksidan Ekstrak Etanol Kayu Manis (Cinnamomum burmani) Secara In Vitro / Antioxidant Activities Of Cinnamon (Cinnamomum burmani) In Vitro

ABSTRACT&#x0D; Cinnamon (Cinnamomum burmani) is a spice that can be used as an additive in food and cakes as well as a pharmaceutical ingredient in the pharmaceutical industry. Therefore, the exploration of cinnamon as a natural antioxidant is highly needed. The study aims is to investigate the antioxidant activity of cinnamon using the DPPH, ABTS radical assay and ferric reducing activity power (FRAP) as well as total phenolic and total flavonoids. Cinnamon was extracted using the maceration technique by ethanol 96% as a solvent and tested for antioxidant activity. The antioxidant activity of DPPH, ABTS, and FRAP that showed by the ethanol extract of cinnamon were 1.939 ± 0.055 ?g/mL; 2,235 ± 0.014 ?g/mL; and 1415.705 ± 38.609 mg of ascorbic acid/gram extract, respectively. The antiradical activity of the ethanol extract of cinnamon was lower than vitamin C, namely 0.554 ± 0.003 ?g/mL (DPPH) and 0.813 ± 0.028 ?g/mL (ABTS). The antioxidant activity provided by the ethanol extract of cinnamon was influenced by the total phenolic content and total flavonoids, respectively 75.685 ± 1.408 % EAG and 60,546 ± 0,670% EK. Cinnamon has very strong antioxidant activity, contains high amounts of total phenolic and total flavonoids so that it has the potential to be a food additive (antioxidant) in the food and pharmaceutical industries.

Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts

This study aimed to produce a palatable functional cucumber juice: non-supplemented cucumber juice, control juice (J-con), and supplemented with different herbal extracts. Four juices were prepared and evaluated, as supplemented with the ethanolic extracts of cinnamon, mint, ginger, and clove denoting as; J-cin, J-min, J-gin, and J-clov, respectively as compared to J-con. HPLC analysis indicated that J-clov followed by J-min were the richest juices in the phenolic and flavonoid compounds compared to control. Pyrogallol, catechin, gallic, and chlorogenic acid were the most prominent phenolics in J-clov, while hesperidin and apigenin-6-arabinose were the most abundant flavonoids. Clove extract showed the highest (p ≤ 0.05) antioxidant activity (80%), followed by the mint extract. Clove and mint extracts significantly reduced the growth of the tested bacteria and fungi. The antioxidant activities in all juices significantly (p ≤ 0.05) decreased during the storage period (0, 2, 4, and 6 months) at 25 °C as polyphenols and flavonoids content declined. The pH and vitamin C significantly decreased; however, the titratable acidity increased. Clove and mint extracts (p ≤ 0.05) reduced the decay of total sugars by reducing the microbial load. J-clov showed the highest sensorial taste and flavor scores; however, J-min and J-cin were the best colors.

Growth Inhibitory Effect of Garlic Powder and Cinnamon Extract on White Colony-Forming Yeast in Kimchi.

White colony-forming yeast (WCFY), also referred to as film forming yeast or spoilage yeast, that appear on the surface of kimchi can deteriorate the sensory properties of kimchi, such as odor and texture. Thus, the aim of this study was to develop a method to inhibit the formation of the white colony in kimchi. First, alterations in kimchi manufacturing and storage conditions, including temperatures, pH, salinity, and anaerobic condition, were investigated to determine if they could inhibit the growth of WCFY (i.e., Kazachstania servazzii, Candida sake, Debaryomyces hansenii, Pichia kudriavzevii, and Hanseniaspora uvarum). Thereafter, the anti yeast activity of freeze-dried garlic powder (FGP) and cinnamon ethanol extract (CEE) was evaluated against WCFY using the agar-well diffusion assay. Following the direct application of FGP and CEE to the surface of the kimchi, the inhibitory effects on white colony were determined. The results showed that WCFY can grow under various manufacturing and storage conditions of kimchi. Regarding the growth inhibitory effect on WCFY, FGP exhibited anti yeast activity against four WCFYs. It did not show anti yeast activity against K. servazzii. However, CEE showed anti yeast activity against K. servazzii. In particular, the mixture of 10% FGP and 1.75% CEE, which was manufactured considering the influence of sensory properties in kimchi, exhibited anti yeast activity against all WCFY. Furthermore, the application of the FGP and CEE mixture supplemented with 0.02% xanthan gum to kimchi to enhance adhesion to the kimchi surface, led to a delay in the formation of a white colony on the surface of the kimchi by an average of 17 d at 10 °C compared to the control group. Collectively, the use of a FGP, CEE, and xanthan gum mixture could be an effective method for the inhibition of white colony formation on the surface of kimchi, extending its shelf life.

In vitro Antifungal Activity of Some Indigenous Medicinal Plant Extracts against Five Isolates of Aspergillus fumigatus

There is a constant exposure of humans to Aspergillus mold fungus and 95 % of the pathogenic species. It is important to study drugs with new efficacy against infections because of increased prevalence of infections resistant to antibiotics. The present study aims to assess the antifungal activity of aqueous and ethanol plant extracts (cinnamon, garlic, ginger and guava) against five isolates of the opportunistic mold Aspergillus fumigatus. The results showed that effect of ethanol and aqueous extracts of cinnamon was same on all the five isolates of Aspergillus fumigatus. The recorded diameters of inhibition zone for isolates 1, 2, 3, 4 and 5 exerted by the cinnamon ethanol extracts were 41, 46, 40, 45 and 46 mm respectively. Moreover, ginger was excluded in next experiments because all the isolates showed resistance against the aqueous and ethanol extract of ginger, except for isolate 5. Minimum inhibitory concentration was 2 mg/ ml ethanol extract of garlic and cinnamon whereas that of aqueous extract of garlic and cinnamon was 40 mg/ml and 10 mg/ml, respectively. The study concluded that ethanol extract of cinnamon can be used as antimycotic agent against Aspergillus fumigatus to treat diseases but it is urged to detect the sensitivity of fungal isolate to the extract before using as different responses are provided by isolates in a wide range of extracts.

Antibiofilm activities of the cinnamon extract against Vibrio parahaemolyticus and Escherichia coli.

Vibrio parahaemolyticus and Escherichia coli are two major foodborne pathogens. In this paper, the antibiofilm activities of the ethanol extract of cinnamon against these two bacteria were studied in detail. The antibacterial activity and the MIC of the extract were determined, and the inhibition and removing effects of the extract on the biofilms of V. parahaemolyticus and E. coli were investigated. The biofilms stained with fluorescein isothiocyanate (FITC) and concanavalin A (Con A) were also observed by confocal laser scanning microscope (CLSM). The results indicated that the extract exhibited high antibacterial activity, with the MIC against V. parahaemolyticus and E. coli was 6.25mg/mL. The effects on V. parahaemolyticus biofilm were significant with the inhibition rate of 75.46% at MIC, and the eradication rate of 93.26% at 32MIC, respectively. As to E. coli, the inhibition rate was 48.18% at MIC, and the eradication rate was 46.16% at 8MIC. Meanwhile, the extract could notably reduce the metabolic activities and the secretion of EPS in biofilm, it inhibited 78.57% EPS formation in V. parahaemolyticus biofilm at MIC, and eliminated 61.28% EPS in mature biofilm at 4MIC. CLSM images showed that the EPS of the treated biofilm became thinner and biofilm structure was looser, when compared with the untreated control. This study elucidated that the cinnamon extract was effective to prevent biofilm formation and eradicate mature biofilms of V. parahaemolyticus and E. coli.

Hypolipidemic Effect of Cinnamon (Cinnamomum zeylanicum) Bark Ethanolic Extract on Triton X-100 induced Hyperlipidemia in Albino Rats

Hyperlipidemia is the greatest risk factors that precipitate coronary heart disease. Medicinal may confer hypolipidemic effects in order to compliment the cardiovascular diseases treatment regimen. The aim of this study was to investigate hypolipidemic effect of cinnamon bark ethanolic extract in Triton X-100 induced hyperlipidemic in rats. Twenty five adult male albino rats (150-250 g) were randomly divided into five groups: group A stand as negative control, group B stand as positive control, groups C and D received 250 and 500 mg/kg cinnamon extract respectively and group E received atorvastatin 10 mg/kg after of induction of hyperlipidemia by Triton X-100 for seven days. The results was showed a significant (p<0.05) hypolipidemic effect on cholesterol and triglycerides of cinnamon extract in groups administered 250 and 500 mg/kg compared with the negative and positive control group. Also the hepatic histopathological study was showed that the cinnamon ethanol extract has preventive effect from liver fatty infiltration and granular degeneration.

Effectiveness of Cinnamon (Cinnamomum burmannii) Ethanol Extract Against Staphylococcus aureus Growth

Cinnamon (Cinnamomum burmannii) is widely used by the public as a food ingredient and contains chemical compounds such as alkaloids, flavonoids, polyphenols, saponins, and terpenoids which function as an antibacterial against Staphylococcus aureus. This study aims to determine the Minimum Inhibitory Concentration and Minimum Bactericidal Concentration of cinnamon ethanol extract on Staphyloccocus aureus. This research is experimental with posttest only control group design through the tube dilution method. The results of the Minimum Inhibitory Concentration (MIC) study showed no clarity at concentrations of 30% and 40%. The results of the Minimum Bactericidal Concentration (MBC) obtained the number of colonies at a level of 10% by 51 CFU / plate, 20% by 27 CFU / plate, 30% by 6 CFU / plate and 40% by 0 CFU / plate. Based on the results of this study concluded that MIC cinnamon ethanol extract was 30%, and MBC cinnamon ethanol extract was 40%.

Antibacterial Activity of Cinnamon Extract (Cinnamomum burmannii) against Staphylococcus aureus and Escherichia coli In Vitro

Abstract&#x0D; &#x0D; Infectious disease is one of the most common diseases in the world. Staphylococcus aureus and Escherichia coli are two common causes of infection and are resistant to many antibiotics, so the new agents are needed to overcome antibiotic resistance. Cinnamon is often used as a preservative because it has antibacterial activity. Cinnamomum burmannii is kind of native cinnamon from Indonesia. The antimicrobial active compounds cinnamaldehyde and eugenol are the main reasons for its antibacterial activity. This study observed the efficacy of the cinnamon extract (Cinnamomum burmannii) as antibacterial against Staphylococcus aureus and Escherichia coli. An experimental study, in vitro using Post-test Only Control Group Designed, has been done in Microbiology and Biotechnology Laboratory of Medical Faculty of Sriwijaya University. Cinnamon was extracted, then tested for its antibacterial activity using well diffusion and serial dilution to determine diameter of inhibition zone and minimum bactericidal concentration. Phytochemical tests were also conducted to determine the antibacterial compounds of cinnamon extract. Ethanol extract of cinnamon was able to inhibit the growth of Staphylococcus aureus with MBC 5% and inihibitory zone 6,84±0,68 mm and Escherichia coli with MBC 10% and inhibitory zone 5,69±0,69 mm. Cinnamon extract which has the greatest effectiveness is concentration of 40% with inhibition zone 15,69±0,80 mm (Staphylococcus aureus) and 9,63±0,59 mm (Escherichia coli). This ability is due to the antibacterial compounds as evidenced by positive results in various phytochemical tests. Cinnamon extract is effective as antibacterial against Staphylococcus aureus and Escherichia coli in vitro.&#x0D; &#x0D; Keywords: efficacy, antibacterial, Cinnamomum burmannii, Staphylococcus aureus, Escherichia coli

A Study on Antibacterial Activity of Cinnamon Extracts Against Food Poisoning Bacteria via Comparison with Commercial Antibiotics

최근 우리나라 전통의학인 한약재를 중심으로 식물 추출물의 인체에 대한 다양한 생리 효능을 찾고자 하는 연구가 많이 진행되고 있다. 하지만 항생 화학물질과 천연항균 물질에 대한 효능 비교를 통한 대체 가능성을 모색한 연구는 부족하다. 따라서 본 실험에서는 식중독 유발 미생물 등에 항균 활성을 보이는 한약재 3종과 일상 주변의 식중독 균 5종, 그리고 시중에 판매되는 4종류의 상용 항생제를 사용하여 한약재 추출물와의 항균 활성을 비교 분석하였다. 양성 대조군으로 0.1mg/ml ampicillin과 음성대조군으로 증류수와 에탄올를 사용한 디스크 확산법을 수행하여 아래 3가지 결과를 제시하고자 한다. 첫째, 시중에서 판매하는 4종의 상용 항생제 중 B 제재 (DH사)의 실험에 사용한 5균주에 대하여 항균 효능이 가장 높게 나타났으며, 둘 째, 계피 에탄올 추출물의 항균 효능이 그람음성균과 그람양성균에 대하여 폭넓게 나타났다. 구체적으로 100,000 ppm 처리 조건에서 상용 항생제별로 양성대조군 대비 약 75~153% 범위의 항균 활성을 나타내는 것으로 확인하였다. 셋째로 상용 항생제 및 계피 추출물의 항균 활성은 그람 음성 세균과 그람 양성 세균에 대해 일부 차이를 나타나는 것을 확인하였다. 즉, 식중 독 균주인 E. coli 를 포함하는 그람음성균에서 계피에탄올 추출물은 대조군과 비교하여 133~153% 의 높은 항균활성을 나타냈다. 또한 그람양성균에 대해서는 75~122% 의 항균활성을 나타냈다. 결과적으로 상용 항생제들과의 항균 활성 능력 비교를 통하여 항생물질의 대체제로서 한약재의 활용 가능성을 제시하고자 한다.So far, many studies have been performed to find out the various physiological effects of plant extracts on the human, centering on traditional medicinal herbs of Korea. However, few researches are published for alternative possibilities by comparing the efficacy of antibiotics and herbal medicines. Therefore, in this study, the antibacterial activity of the herbal medicines extracts were compared and analyzed by using three kinds of medicinal herbs which have antibacterial activity, five kinds of food poisoning bacteria, and four kinds of commercial antibiotics. We performed the disk diffusion assay using 0.1 mg / ml ampicillin as a positive control and distilled water and ethanol as a negative control and determined the following three results. First, the antibacterial activity of B material (DH) among the four commercial antibiotics against five strains was shown to be highest one. Second, the antibacterial activity of the ethanol extract of cinnamon was shown wide antibacterial activity against Gram negative and Gram positive bacteria, respectively. Specifically, the antibacterial activity of cinnamon-ethanol extract was about 75 ~ 153% as compared with that of the positive control under 100,000 ppm treatment conditions. Third, the antibacterial activities of commercial antibiotics and cinnamon extracts were shown slight differences to Gram negative bacteria and Gram positive bacteria. That is, the Gram(-) bacteria including E. coli showed a high antibacterial activity of 133 ~ 153% compared with the control group. Also, the range of antibacterial activity on Gram(+) bacteria was 75 ~ 122%. As a result, we suggest the potential of using cinnamon extract as a substitute for antibiotics through comparison of antibacterial activity with commercial antibiotics

Experimental evaluation of a polyherbal formulation (Tetraherbs): antidiabetic efficacy in rats

Cinnamon (Cinnamomum zeylanicum), fenugreek (Trigonella foenum-graecum), shallot (Allium hirtifolium Boiss), and clove (Syzygium aromaticum) are well-known and widely used medicinal plants in the world. There is some experimentally proven evidence demonstrated the beneficial effects of these herbs on metabolic disorders like diabetes. Despite the fact that there are limited studies in the field of herb-herb interactions, some of the diabetic patients prefer to use these herbs in a combination form. The aim of this study was to evaluate the possible effects of an equal mixture of these plants (named Tetraherbs) in streptozotocin (STZ)-induced diabetic rats. Severe diabetic rats (FBS above 350 mg/dL) were treated orally with ethanolic extracts of cinnamon (EEC), fenugreek (EEF), shallot (EES), and clove (EECL) separately at the dose of 75 mg/kg, or in equal combination formula (Tetraherbs) at doses of 100–300 mg/kg once per day for 28 days. At the end of the study, their effects on glucose levels, plasma lipids, liver enzymes activity, and histology of pancreas were evaluated. The blood glucose lowering activity, as well as pancreatic β cell regeneration of Tetraherbs, was significantly higher than the plants when they used separately. However, there was no significant difference in lipid-lowering and hepatoprotective potentials of the herbs whether used singly or in combination. In conclusion, the results of the present study provide evidence show combination form of the studied plants increased their glucose-lowering activity by positive interaction.

Antibacterial activity of cinnamon ethanol extract (cinnamomum burmannii) and its application as a mouthwash to inhibit streptococcus growth

Cinnamon bark has been commonly used as spicy and traditional medicine. It contains several antibacterial compounds such as flavonoids, saponins, and cinnamaldehyde. Several studies have been done to know the antibacterial effect on bacteria such as Streptococcus in vitro. This study aimed to examine the antibacterial activity of cinnamon ethanol extract against Streptococcus and its application as mouthwash to inhibit the bacteria. The cinnamon bark was macerated followed by extracted in 80% ethanol. Bacterial samples were isolated from dental plaque of patients visiting dental clinic drg. Syahdiana Waty in Medan, North Sumatra. The isolates were identified using Vitek 2 compact. Secondary metabolites were detected using previously described method. Antibacterial assay was done at extract concentration of 6.25%, 12.5%, and 25%. The result showed that alkaloids, flavonoids, saponins, and glycoside were detected in the extract. Nine bacterial species were identified as Streptococcus mitis, S. sanguinis, S. salivarius, S. pluranimalium, S. pneumoniae, S. alactolyticus, Kocuria rosea, Kocuria kristinae, and Spingomonas paucimolis. It showed that the extract of Cinnamon bark significantly inhibited Streptococcus growth, and it was effective as mouthwash.

Study of the inhibitory effects of some medicinal plants extracts on growth of Listeria monocytogenes isolated from human, cow and sheep in Al-Qadisiyah governorate

This study aimed to evaluate-the inhibitory effects of ethanolic and-chloroformic-extracts of local medicinal plants as Oak (Quercus-acuta), Thyme (Thymus vulgaris) and Cinnamon (Cinnamomum-zeylanicum) prepared in different concentrations (50, 100, 200 and 400 mg/ml) against the growth of Listeria-monocytogenes isolated from infected humans and animals and comparing their activity with effectiveness of the standard antibiotics. The results showed detection of Listeria-monocytogenes in 3 of (50) blood samples collected from aborted woman making 6% samples, while the detection rates of Listeria-monocytogenes in milk samples collected from sheep and cattle were 4% (4/100) and 9.16% (11/120) respectively. The ethanolic and-chloroformic extracts-of Thyme as well as, chloroformic extracts of Oak and Cinnamon at concentrations (50 and 100 mg/ml) showed significant antibacterial activity against the growth of Listeria-monocytogenes isolates from humans, while the ethanolic extracts of Oak and Cinnamon did not show any antibacterial activity against the growth of same bacterial isolates. The ethanolic and chloroformic extracts of Thyme, as well as chloroformic extracts of Cinnamon at concentrations (50 and 100 mg/ml) showed antibacterial activity against growth of Listeria monocytogenes isolates of cattle, while ethanolic and chloroformic extracts of Oak and ethanolic- extracts of Cinnamon did not show any activity against growth of the same isolates. The results showed that all extracts have antibacterial activity against growth of-Listeria monocytogenes isolates-of sheep, except ethanolic extracts of Cinnamon at all tested concentration; as well, the chloroformic extracts of Thyme at concentrations (5o and 100 mg/ml) didn’t show any inhibitory activity for the growing of the same Listeria. monocytogenes isolates. Most of the results showed high antibacterial activity against growth of all Listeria .monocytogenes isolates from human and animals compared with negative control and this depends on their inhibition zones. In this study, we used six standard antibiotics as a positive control for Listeria monocytogenes, where rifampin. (5mcg),-chloramphenicol.(10mcg), streptomycin (25 mcg) and amoxicillin/clavulanic acid-(20/10mcg) were effective in inhibition the growth of all L. monocytogenes isolates from human and animals, while cefotaxime. (10 mcg) and novobiocin. (30 mcg) showed no inhibitory effects against growth of all L. monocytogenes isolates.