檳榔、荖花及荖葉甲醇萃取液之抗菌作用

Antibacterial Activity in Methanol Extracts of Areca Nuts, Betel Pepper Leaves and Betel Pepper Fruits

本試驗以檳榔子、荖花及荖葉甲醇抽出物，對存在人體的八種微生物Staphylococcus aureu、Staphylococcus epidermidis、Streptococcus mutans、Streptococcus sanguis、Escherichia coli、Klebsiella pneumoniae、Pseudomonas aeruginosa及Candida albicans進行抑菌性之檢測，利用broth microdilution的方法在培養基中加入500至2500ppm之待測甲醇抽出物共同培養，檢測出待測物對於8株菌之Minimum Inhibitory Concentration （MIC）最小抑菌濃度和Minimum Bactericidal Concentration （MBC）最小殺菌濃度。結果顯示荖花及荖葉之甲醇抽出物對八種微生物之抑制十分顯著，在2500ppm以下皆能達到抑菌和殺菌功效，但檳榔之甲醇抽出物，僅對3株菌（Staphylococcus aureus, Streptococcus mutans和Escherichia coli）有明顯之抑制作用。

The purpose of this research was to evaluate the antibacterial avtivity of areca nuts （Areca catechu）, the leaves and fruits of the betel pepper （Piper betle） methanolic extracts against 8 organisms （Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus mutans, Streptococcus sanguis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa and Candida albicans）. All assayed bacteria were incubated in specific medium supplied with saline or the extracts （500 to 2500ppm） to determine the minimum inhibitory concentrations （MICs） and minimum bactericidal concentrations （MBCs） by the broth dilution method. The test Results revealed that the methanol extracts of the leaves and fruits of the betel pepper were active against all assayed bacteria with minimal inhibitory concentration （MIC） and minimum bactericidal concentration （MBC） values ranging from 500 to 2500 ppm. Only 3 strains of bacteria （Staphylococcus aureus, Streptococcus mutans and Escherichia coli） were inhibited by the extract of areca nuts.