Abstract

ANTIMICROBIAL ACTIVITY OF AMINOGLYCOSIDE ANTIBIOTICS COMBINED WITH CLOVE AND GINGER

S. Sundar*, T. Jayasree, D. Ditya, J. Sanjana, M. Sowmya and S. Jahnavi

ABSTRACT

The present work was aimed the antimicrobial activity of clove, ginger methanol, and ethanol extracts alone and in combination with aminoglycoside antibiotics such as Streptomycin, Kanamycin, Gentamicin, Amikacin were analyzed by the agar disc diffusion method against three gram negative microorganism like E. coli, Pseudomonas aeruginosa, Serratia marcescens. The zones of inhibition obtained from the different agar plate were measured by antibiotic zone reader. According to the zone of inhibition observed in the entire agar plates, the methanol extract of clove and ginger with gentamicin showed maximum zone of inhibitions 27 mm against S. marcescens. The methanol extract of clove and ginger with kanamycin showed zone of inhibition 23 mm against S. marcescens. The ethanol extract of ginger with Gentamicin showed zone of inhibition 30 mm against p. aeruginosa and methanol extract of ginger with Amikacin showed zone of inhibition 16 mm against p. aeruginosa. The methanol extract of ginger showed lowest antimicrobial activity 12 mm against E. coli. Combination of ginger and clove extracts with aminoglycoside antibiotics increased the antimicrobial activity than the clove, ginger extracts separately. This is the new method of approach to decrease the resistance of antibiotics against microorganisms. The large varieties of compounds produced by plants have proved their antimicrobials, resistance modifiers and in combination with antimicrobial chemotherapy which should form the subject of further extensive study.

Keywords: Antimicrobial activity, Ginger, Clove extracts, Aminoglycoside antibiotics.