Antibacterial activity of Glycyrrhiza glabra roots against certain gram-positive and gram-negative bacterial strains
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Abstract
The present study aimed to evaluate the antibacterial potency of grinded crude material (root of Glycyrrhiza glabra) against some gram-positive and gram-negative bacterial strains. Two solvents (methanol and acetone) were used to extract the phytochemicals from the test material. Four different concentrations (100%, 75%, 50% and 25%) of methanolic and acetonic extract were used to investigate the inhibiting properties against Salmonella typhi, Escherichia.coli, Vibrio cholerae, Staphylococcus aureus, Bacillus cereus and Bacillus subtilis strains. Among methanol and acetone extracts, later exhibited low antibacterial activity. The 100% (w/v) concentration of both extracts showed maximum inhibition against B. subtilis followed by E. coli, S. aureus, B. cereus, S. typhi and V. Cholerae. Maximum activity in acetonic extract was obtained against B. cereus followed by S. typhi, E. coli, V. cholerae and S .aureus and minimum in B. subtilis. A reverse pattern of inhibition activity was found in both extacts (methanolic and acetonic) against B. subtilis. Maximum activity was found in methanolic extract against B. subtilis (18.6 mm) but it was only 14.3 mm against this strain in acetonic extract. The antibacterial activity of the crude samples corresponded to that of concentration. Hence there was positive correlation of antibacterial activity with the test material.
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Antibacterial actvity, Glycyrhiza glabra, Gram-positive bacteria, Gram-negative bacteria
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