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dc.contributor.authorMaen, Anton
dc.contributor.authorCock, Ian
dc.date.accessioned2017-09-05T02:49:11Z
dc.date.available2017-09-05T02:49:11Z
dc.date.issued2015
dc.identifier.issn22490159
dc.identifier.doi10.5530/pc.2015.2.4
dc.identifier.urihttp://hdl.handle.net/10072/79364
dc.description.abstractIntroduction: High antioxidant capacities have been linked to the treatment of rheumatic diseases and in the inhibition of microbial growth. Recent reports have identified several native Australian culinary herbs with high antioxidant capacities. Despite this, several of these species are yet to be tested for the ability to inhibit the growth of the bacterial triggers of autoimmune inflammatory diseases. Methods: Solvent extracts prepared from selected Australian culinary herbs were analysed for antioxidant capacity by the DPPH free radical scavenging assay. Growth inhibitory activities against bacterial species associated with initiating rheumatoid arthritis and ankylosing spondylitis were determined by disc diffusion assay and quantified by MIC determination. Toxicity was determined by Artemia franciscana bioassay. Results: Methanolic extracts of most plant species displayed relatively high antioxidant contents (equivalent to approximately >10 mg of vitamin C per gram of fruit extracted). Most aqueous extracts also contained relatively high antioxidant capacities. The ethyl acetate and chloroform extracts generally had lower antioxidant capacities than the more polar extracts. In contrast, the hexane extracts of all species had low antioxidant contents (generally < 0.5 mg of vitamin C per gram of fruit extracted). Interestingly, the bacterial growth inhibitory activity of the extracts did not correlate with their antioxidant capacities. With the exception of native thyme, the herb extracts with the highest antioxidant capacities had only low antibacterial activity, with MIC values generally well in excess of 4000 姯ml against all bacterial species. In contrast, many of the ethyl acetate extract and hexane extracts, which had low range antioxidant capacities (generally < 5 mg ascorbic acid equivalents/g extracted), had potent bacterial growth inhibitory activity with many MIC values substantially below 1000 姯ml). The river mint ethyl acetate extract displayed toxicity in the Artemia franciscana bioassay (LC50=186 姯mL). All other extracts were nontoxic. Conclusion: The lack of toxicity and inhibitory activity against microbial triggers of rheumatoid arthritis and ankylosing spondylitis by the Australian native culinary herb extracts indicates their potential in the treatment and prevention of these diseases.
dc.description.peerreviewedYes
dc.languageEnglish
dc.language.isoeng
dc.publisherEManuscript Services
dc.publisher.placeIndia
dc.relation.ispartofpagefrom130
dc.relation.ispartofpageto139
dc.relation.ispartofissue2
dc.relation.ispartofjournalPharmacognosy Communications
dc.relation.ispartofvolume5
dc.subject.fieldofresearchPharmacology and Pharmaceutical Sciences not elsewhere classified
dc.subject.fieldofresearchPlant Biology
dc.subject.fieldofresearchPharmacology and Pharmaceutical Sciences
dc.subject.fieldofresearchcode111599
dc.subject.fieldofresearchcode0607
dc.subject.fieldofresearchcode1115
dc.titleInhibitory activity of Australian culinary herb extracts against the bacterial triggers of selected autoimmune diseases
dc.typeJournal article
dc.type.descriptionC1 - Articles
dc.type.codeC - Journal Articles
dc.description.versionVersion of Record (VoR)
gro.rights.copyright© 2015 Phcog.net. The attached file is reproduced here in accordance with the copyright policy of the publisher. Please refer to the journal's website for access to the definitive, published version.
gro.hasfulltextFull Text
gro.griffith.authorCock, Ian E.
gro.griffith.authorMaen, Anton


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