The Antimicrobial, Anti Inflammatory and Analgesic Activities of the Rhizome Extract of Curcuma longa L. (Turmeric)
Ogbonna Abigail Ify *
Department of Plant Science and Biotechnology, University of Jos, Nigeria.
Adejube Glory Raphael
Department of Plant Science and Biotechnology, University of Jos, Nigeria.
Okoye Clifford Tochukwu
Department of Plant Science and Biotechnology, University of Jos, Nigeria.
Ogbonna Ugoy Sonia Amarachi
Department of Applied Microbiology & Brewing, Nnamdi Azikiwe University, Nigeria.
Njoku Andrew Ikechukwu
Department of Science Laboratory Technology, University of Jos, Nigeria.
Madu Josephine Madukaihe
Department of Environmental Biotechnology and Bio-conservation, National Biotechnology Development Agency (NABDA), Nigeria.
Yakubu Thomas
Department of Pharmacognosy, Faculty of Pharmacy, University of Jos, Nigeria.
Ogbonna Chike Innocent
Department of Plant Science and Biotechnology, University of Jos, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aim: This study aimed at investigating the anti-microbial, anti-inflammatory, and analgesic properties of rhizome extracts of Curcuma longa (Turmeric).
Methodology: Extraction of biochemical constituents of the 150 g of the turmeric rhizomes powder was carried out successively using hexane, ethyl acetate, methanol, and water as solvents. The antimicrobial potentials of the different fractions of the extract were tested on clinical bacterial including Staphylococcus aureus, Streptococcus pneumonia, Klebsiella pneumonia and Pseudomonas aeruginosa using agar well diffusion method at concentrations of 400 mg/ml, 200 mg/ml, 100 mg/ml, 50 mg/ml, and 25 mg/ml. The Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were determined using agar dilution technique. For the anti-inflammatory effects of the extract of C. longa, albino rats were treated with methanolic extract (250, 500, and 1000 mg/kg body weight) and diclofenac as control, after which they were injected with egg albumin on the right hind paw to induce inflammation. The swelling degree of the injected paw was measured. The analgesic effect of C. longa methanolic extract on hot plate-induced pain was also investigated in albino rats, and the Index of response latency was recorded.
Results: The biochemical assay showed that C. longa extract contained Alkaloids, Saponins, Tannins, Flavonoids, Carbohydrate, Steroids, Terpenes, Anthraquinone, and Cardiac Glycosides, with Methanol and aqueous extracts having the most biochemical constituents. The antibacterial susceptibility screening showed that K.pneumonia was the most susceptible organism, having the highest zone of inhibition of 18 mm for ethyl acetate extract at the concentration of 400 mg/ml. This was followed by S. pneumonia, S.aureus and P. aeruginosa with inhibition zone of 13, 12 and 10 mm respectively. The MIC for K.pneumonia and S.aureus were both 200 mg/ml, while that of P. aeruginosa and S. pneumonia were both 400 mg/ml. The paw size of rats treated with increasing doses of the extract and diclofenac significantly decreased with time. The concentration of 250 mg/kg had the lowest paw volume of 4.39±0.36mm while 1000 mg/kg recorded 5.18±0.28 as the highest, at 180 minute.
Conclusion: Based on the result obtained, it can be concluded that Curcuma longa Rhizome extract possess anti-microbial, anti-inflammatory, and analgesic properties.
Keywords: Antimicrobial, anti-inflammatory, analgesic, rhizome extract, curcuma longa, and albino rats