Antibacterial effects of curcumin: An in vitro minimum inhibitory concentration study

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dc.authorscopusid36867089200
dc.authorscopusid6602366586
dc.authorscopusid56079827600
dc.authorscopusid56079890500
dc.authorscopusid25645301200
dc.authorscopusid55664492500
dc.authorwosidGulen, Dumrul/A-5955-2017
dc.contributor.authorGüneş, Hayati
dc.contributor.authorGülen, Dumrul
dc.contributor.authorMutlu, Reyhan
dc.contributor.authorGümüş, Abdullah
dc.contributor.authorTaş, Tekin
dc.contributor.authorTopkaya, Aynur Eren
dc.date.accessioned2022-05-11T14:42:10Z
dc.date.available2022-05-11T14:42:10Z
dc.date.issued2016
dc.departmentFakülteler, Tıp Fakültesi, Temel Tıp Bilimleri Bölümü, Tıbbi Mikrobiyoloji Ana Bilim Dalı
dc.description.abstractAim: To evaluate the antibacterial effect of curcumin with the minimum inhibitory concentration (MIC) method in standard bacterial strains. Methods: The in vitro antibacterial activity of curcumin was evaluated against methicillin-sensitive Staphylococcus aureus (MSSA) (ATCC 29213), methicillin-resistant Staphylococcus aureus (MRSA) (ATCC 43300), Enterococcus faecalis (ATCC 29212), Bacillus subtilis (ATCC 6633), Pseudomonas aeruginosa (ATCC 27853), Escherichia coli (ATCC 25922) and Klebsiella pneumoniae (ATCC 700603) using the macrodilution broth susceptibility test method. After incubation in tubes, the antibacterial activity of curcumin was detected by a lack of turbidity, which indicated the inhibition of bacterial growth. The concentration in the tube with the highest dilution showing no turbidity was defined as the MIC. Results: The curcumin MIC values were 175 mg/ml, 129 mg/ml, 219 mg/ml, 217 mg/ml, 163 mg/ml, 293 mg/ml and 216 mg/ml against P. aeruginosa, B. subtilis, MSSA, MRSA, E. coli, E. faecalis and K. Pneumonia, respectively. Conclusion: This study revealed antibacterial effects of curcumin against standard bacterial strains in high concentrations. Animal experiments have demonstrated that curcumin applied at high doses has strong antibacterial activity. There is a need for further in vivo studies to shed light on antibacterial effects of curcumin with high concentrations.
dc.identifier.doi10.1177/0748233713498458
dc.identifier.endpage250
dc.identifier.issn0748-2337
dc.identifier.issn1477-0393
dc.identifier.issue2en_US
dc.identifier.pmid24097361
dc.identifier.scopus2-s2.0-84956748594
dc.identifier.scopusqualityQ3
dc.identifier.startpage246
dc.identifier.urihttps://doi.org/10.1177/0748233713498458
dc.identifier.urihttps://hdl.handle.net/20.500.11776/9264
dc.identifier.volume32
dc.identifier.wosWOS:000369179000007
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.institutionauthorGüneş, Hayati
dc.institutionauthorGülen, Dumrul
dc.institutionauthorMutlu, Reyhan
dc.institutionauthorGümüş, Abdullah
dc.institutionauthorTopkaya, Aynur Eren
dc.language.isoen
dc.publisherSage Publications Inc
dc.relation.ispartofToxicology and Industrial Health
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectAcute toxicity
dc.subjectcurcumin
dc.subjectantibacterial effect
dc.subjectstandard strain
dc.subjectMIC
dc.subjectCombination
dc.titleAntibacterial effects of curcumin: An in vitro minimum inhibitory concentration study
dc.typeArticle

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