Anti-mycoplasma activity of Curcuma longa extracts and an isolated compound, the curcumin

Ariela Maína Boeder, Adrielli Tenfen, Diogo Alexandre Siebert, Camila Leandra de Bueno Almeida, Cláudia Rafaela Marques Firmo, Dilamara Riva Scharf, Gustavo Amadeu Micke, Edésio Luís Siminionatto, Caio Mauricio Mendes de Cordova, Alessandro Guedes

DOI: http://dx.doi.org/10.5935/2446-4775.20180010

Resumo


Curcuma longa (saffron) is widely used in Western cuisine and its consumption is associated to the prevention and control of various diseases. Nevertheless, there no report on its antibacterial activity against mycoplasma strains. Thus, the present study aims to evaluate the antibacterial activity of C. longa and the curcumin against strains of mycoplasma. The rhizomes of C. longa were submitted to different processes of conservation followed by maceration to obtain ethanolic and acetonic extracts, and decoction to obtain aqueous extracts. The extracts were analyzed by high-performance liquid chromatography coupled to an ultraviolet detector (HPLC-UV) to quantify curcumin. Anti-mycoplasma activity of the extracts and curcumin were evaluated using a broth microdilution technique to determine the minimum inhibitory concentration (MIC). The best activity was observed in the ethanolic and acetonic extracts, which had the higher curcumin content, indicating a relationship between the presence of this compound and the anti-mycoplasmatic activity.


Palavras-chave


Curcuma; Curcumin; Anti-bacterial activity; Mycoplasma

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