Antimicrobial and Interactive Effects of the Aqueous Extract of Bistorta officinalis (Anjbar) on Selected Pathogenic Microorganisms In Vitro

Document Type : Original Research

Authors
Behrooz Alizadeh behbahani 1
Mohammad Golbashy 2
Alaa G Al-Hashimi3 3
1 Associate Professor, Department of Food Science and Technology, Faculty of Animal Science and Food Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
2 Assistant Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran.
3 Food Science Department, College of Agriculture, University of Basrah, 61004 Basrah, Iraq.
10.48311/fsct.2025.84025.0
Abstract
Foodborne diseases caused by pathogenic microorganisms pose a significant global health challenge, with an estimated 600 million cases and 420,000 deaths annually. This study investigates the antimicrobial potential of Bistorta officinalis (Anjbar) aqueous extract against foodborne pathogens, including Listeria monocytogenes, Staphylococcus epidermidis, Erwinia amylovora, Pseudomonas syringae, Xanthomonas campestris, and Salmonella typhi. The extract was prepared by soaking dried root powder in distilled water, followed by filtration and centrifugation. Antimicrobial activity was evaluated using disk diffusion agar, well diffusion agar, and minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. Results showed that L. monocytogenes and S. epidermidis were the most susceptible, with inhibition zones of 12.06 mm and 11.95 mm, respectively, at 100 mg/mL extract concentration. The MIC values ranged from 4 mg/mL for L. monocytogenes to 16 mg/mL for E. amylovora and S. typhi. The MBC values were lowest for L. monocytogenes (128 mg/mL) and highest for E. amylovora and S. typhi. A synergistic effect was observed when the extract was combined with tetracycline. The study highlights the concentration-dependent antimicrobial efficacy of B. officinalis extract, particularly against Gram-positive bacteria, due to their permeable cell wall structure. These findings suggest that B. officinalis extract can serve as a natural preservative, offering a safe and eco-friendly alternative to synthetic additives in food preservation.

 
Keywords
Bistorta officinalis
antimicrobial activity
foodborne pathogens
natural preservatives
minimum inhibitory concentration
synergistic effect

Subjects

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