European Journal of Biomedical and Pharmaceutical Sciences

ISOLATION OF A COMPOUND FROM MURRYA KOENIGII (LINN.) SPRENG WETTST LEAVES AND STUDIES ON ITS ANTIBACTERIAL ACTIVITY

Tanaya Ghosh, Prasenjit Mitra and Prasanta Kumar Mitra*

ABSTRACT

Murrya koenigii Linn. Spreng Wettst (M. koenigii L.) is widely used in Indian cookery for centuries as it promotes appetite and digestion. The plant has several pharmacological activities including anti bacterial property. In the present study a compound was isolated from M. koenigii L. leaves. Anti bacterial property of the isolated compound was studied against four Gram - positive bacteria viz. Bacilus megaterium, Staphylococcus aureus, Bacilliu subtilis and Streptococcus pyogenes and four Gram- negative bacteria like Pseudomonas aeruginosa, Escherichia coli, Shigella dysenteriae and Salmonella typhi. Disc diffusion technique was used for in vitro antibacterial screening. Result showed that the isolated compound exerted anti bacterial activity against all bacteria used but the antibacterial activity was more in Gram - positive bacteria than in Gram - negative bacteria. Highest activity was noted against Bacilus megaterium and lowest activity was found for Pseudomonas aeruginosa. The MIC (minimum inhibitory concentration) values of the compound isolated from the leaves of M. koenigii L. against the bacteria ranged from 4 – 64 microgram/mL. Results, therefore, suggest that the isolated compound had good anti bacterial activity against the tested bacteria.

Keywords: Murrya koenigii L., Isolation of a compound, anti bacterial property, Disc diffusion technique, Zone of inhibition, Minimum inhibitory concentration.