Susceptibilidad in vitro de una cepa de Staphylococcus aureus resistente a diferentes extractos vegetales

Authors

  • Concepción García Luján Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango. Av. Artículo 123 s/n, Fraccionamiento Filadelfia, Gómez Palacio, Dgo., México.
  • Sara E. Alonso Rojo Laboratorio de Microbiología de la Clínica de Especialidades No. 71, IMSS, Torreón, Coah., México.
  • Rafael Rodríguez Martínez Universidad Autónoma Agraria Antonio Narro, Unidad Laguna. Periférico Raúl López Sánchez y Carretera a Santa Fe, 27054, Torreón, Coah., México.
  • Aurora Martínez Romero Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango. Av. Artículo 123 s/n, Fraccionamiento Filadelfia, Gómez Palacio, Dgo., México.
  • Patricia Ramírez Baca Facultad de Ciencias Químicas, Universidad Juárez del Estado de Durango. Av. Artículo 123 s/n, Fraccionamiento Filadelfia, Gómez Palacio, Dgo., México.
  • Alejandro Moreno Reséndez Universidad Autónoma Agraria Antonio Narro, Unidad Laguna. Periférico Raúl López Sánchez y Carretera a Santa Fe, 27054, Torreón, Coah., México.

DOI:

https://doi.org/10.59741/agraria.v6i1-2-3.438

Keywords:

Bacterial multiresistance, infectious diseases, new antimicrobials

Abstract

The emergence of resistant strains of Staphylococcus aureus, and its ability to cause diseases, is related to the widespread use of antibiotics and their potential to develop resistance and multiresistance. Therapeutic options for the treatment of infections caused by this pathogen tend to be limited, therefore the aim of this work was to evaluate the susceptibility of two strains of S. Aureus: a hospital one, and the other one for reference (ATCC 25923), to 10 vegetal extracts, and 2 essential oils. Alcoholic and hidroalcoholic extracts of parsley (Petroselinum sativum), ruda (Ruta graveolens), thyme (Thymus vulgaris), and gobernadora (Larrea tridentata) were evaluated, as well as the essential oils of clove (Syzygium aromaticum), and oregano (Lippia graveolens), in order to assay the minimum inhibitory concentrations (CMI), by means of the macrodilution method. The results showed that there was no difference in the CMI (2,77 mgs mL-1), in the vegetal extracts, alcoholic, as well as hidroalcoholic, for both strains, but the essential oils inhibited the bacterial growth to a CMI lower than those of the alcoholic, and hidroalcoholic, extracts of clove (1,38 mgs mL-1) and oregano (0,17 mg mL-1) for the hospital strain, and clove (0,34 mg mL-1) and oregano (0,17 mg mL-1) for the reference strain. The assayed compounds have a potential anti-bacterial application, and that is why it is suggested to assay their pharmaceutical properties in order to establish his usage as therapeutic agents.

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Published

2009-12-15

Issue

Vol. 6 No. 1-2-3 (2009): Enero-Diciembre de 2009

Section

Artículos de divulgación

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How to Cite

Susceptibilidad in vitro de una cepa de Staphylococcus aureus resistente a diferentes extractos vegetales. (2009). Agraria, 6(1-2-3), 19-24. https://doi.org/10.59741/agraria.v6i1-2-3.438

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