Efeito Antimicrobiano do Alecrim (Rosmarinus officinalis) sobre Cepas de Staphylococcus aureus e Escherichia coli Isoladas de Pacientes de um Hospital Escola do Sul de Minas/Antimicrobial Effect of Rosemary (Rosmarinus officinalis) on Strains of Staphyloc
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Abstract
Objetivo: Determinar a ação antimicrobiana do extrato bruto de Rosmarinusofficinalis L. (alecrim), sobre cepas de Staphylococcus aureus e Escherichiacoli. Materiais e Métodos: Para obtenção do extrato bruto (EB) foramtrituradas folhas frescas do alecrim e levadas ao percolador com soluçãoalcóolica (etanol 96 GL) por 10/15min, sendo posteriormente filtradas econcentradas em estufa a 65°C, até a evaporação completa do álcool. Foram testadas 35 cepas de Staphylococcus aureus e 35 de Escherichia coli isoladasde pacientes internados no Hospital Escola de Itajubá pelo método de diluiçãoem caldo pela técnica de microdiluição em placa. As concentrações testadasforam: 40; 20; 10; 5; 2,5; 1,25; 0,625 e 0,312mg/ml. Resultados: A inibiçãodo crescimento de S. aureus foi diretamente proporcional à concentração doextrato: a concentração de 40mg inibiu 60% das cepas testadas; 20mg inibiu48,57%, 10mg inibiu 14,28% e a concentração de 5mg mostrou 5,71% de inibição. As demais concentrações não apresentaram inibição. Para aEscherichia coli, apenas as concentrações de 40mg e 20mg do extratoapresentaram capacidade de inibição, com 37,14% e 5,71% das cepas inibidas,respectivamente. Conclusão: Houve uma correlação direta entre aconcentração do extrato e o percentual de cepas inibidas, demonstrando queambas as espécies são inibidas pelo extrato bruto da planta Rosmarinusofficinalis L em maiores concentrações.
Palavras-chave: Antimicrobianos. Rosmarinus officinalis L. Fitoterápicos.
ABSTRACT
Objective: To determine the antimicrobial action of the crude extract ofRosmarinus officinalis L. on strains of Staphylococcus aureus and Escherichiacoli. Materials and methods: In order to obtain the crude extract, freshrosemary leaves were smashed, and taken to percolador with alcoholicsolution (Ethanol 96GL) for 10/15min, being then filtered and concentrated ina incubator at 65° C until complete alcohol evaporation. 35 Staphylococcusaureus and 35 Escherichia coli strains isolated from patients in the UniversityHospital of Itajubá were tested by the method of broth dilution in thetechnique of plate microdilution. The concentrations tested were 40; 20; 10; 5;2,5; 1,25; 0,625; and 0,312mg/mL. Results: The inibition of S.aureus growthwas directly proportional to the concentration of the crude extract: theconcentration of 40mg inhibited 60% of the tested strains; 20mg inhibited48,57%, 10 mg inhibited 14,28% and the concentration of 5mg inhibited5,71%. Other concentrations did not demonstrate inhibition capacity. ForEscherichia coli, only 40mg and 20mg concentrations presented inhibitioncapacity, with 37,14% and 5,71 of strains inhibited. Conclusion: There is adirect correlation between crude extract concentration and the fraction ofinhibited strains, showing that both species are inhibited by the crude extractof Rosmarinus officinalis L in higher concentrations.
Keywords: Antimycrobial. Rosmarinus officinalis. Phythotherapeutics
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