The inhibitory effect of the extracts of the sage plant Salvia officinalis and the synergy between its active constituents and antibiotics in bacterium Staphylococcus aureus and Salmonella typhimurium Isolated from food poisoning cases in the city of Mosul
Abstract
In this study, Staphylococcus aureus and Salmonella typhimuriumwere isolated and identified from patients suffering from food poisoning,(60) isolates ( 41.4%) showed Staph. aureus and (85) isolates (58.6%)showed S. typhimurium.Aqueous and ethanol extracts from Salvia officina/is leaves showedhigh inhibitory activities against tested bacteria, while a good action wasseen using the essential oils. The volatile oil compounds furfural andcamphor isolated from ethanol extract showed good inhibitory actionagainst Staph. aureus and high inhibitory action against S. typhimuriumcompared with the standard antibiotic (Gentamycin, Amoxicillin,Tetracycline), in addition the petroleum ether fraction containing thecompounds. P-pinene, a-pinene, Limonene) also showed good inhibitoryaction against tested bacteria, The minimum inhibitory concentration(MIC) values were detected for aqueous, ethanol, petroleum ether andchloroform extracts against Staph. aureus and S. typhimurium and wasequal to (0.03) mg/cm3, while the MIC value against Staph. aureus was(0.0 15) mg/cm3 using the acetone extract. The isolated essential oils fromsage leaves showed high MIC values (0.00033 and 0.0005 cm3 /cm3)against Staph. aureus and S. typhimurium respectively, while furfural andcamphor from the ethanol extract and B-pinene, a-pinene, Limonene frompetroleum ether extract observed a MIC value equal to (0.06) mg/cm3. Inaddition, the antibiotic sensitivity of both types of bacteria with thepresence of the active components was also tested. The results showedthat active components have synergistic effect against Staph. aureus butantagonistic effect against S. typhimurium.