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

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dc.authorid0000-0002-8711-7820
dc.contributor.authorGüneş, Hayati
dc.contributor.authorGülen, Dumrul
dc.contributor.authorMutlu, Reyhan
dc.contributor.authorGümüş, Abdullah
dc.contributor.authorTaş, Tekin
dc.date.accessioned2021-06-23T19:43:57Z
dc.date.available2021-06-23T19:43:57Z
dc.date.issued2016
dc.departmentBAİBÜ, Tıp Fakültesi, Temel Tıp Bilimleri Bölümüen_US
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.en_US
dc.identifier.doi10.1177/0748233713498458
dc.identifier.endpage250en_US
dc.identifier.issn0748-2337
dc.identifier.issn1477-0393
dc.identifier.issue2en_US
dc.identifier.pmid24097361en_US
dc.identifier.scopus2-s2.0-84956748594en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage246en_US
dc.identifier.urihttps://doi.org/10.1177/0748233713498458
dc.identifier.urihttps://hdl.handle.net/20.500.12491/8885
dc.identifier.volume32en_US
dc.identifier.wosWOS:000369179000007en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorTaş, Tekin
dc.language.isoenen_US
dc.publisherSage Publications Incen_US
dc.relation.ispartofToxicology And Industrial Healthen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcute Toxicityen_US
dc.subjectCurcuminen_US
dc.subjectAntibacterial Effecten_US
dc.subjectStandard Strainen_US
dc.subjectMICen_US
dc.titleAntibacterial effects of curcumin: an in vitro minimum inhibitory concentration studyen_US
dc.typeArticleen_US

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