In-vitro Anti-Salmonella Activity of Gossypium hirsutum Leaves Extracted with Lime Juice
Invasive Salmonella infections are responsible for a significant burden of morbidity and mortality worldwide. There has been increase in resistance to anti-typhoid prescription drugs medicinal plants have gained popularity among both urban and rural dwellers in the treatment of not only typhoid fevers but also to treat various ailments. The present study was undertaken to investigate the anti-Salmonella activity of Gossypium hirsutum leaf extract on Salmonella typhi (clinical isolates) using fresh lime juice as an extraction solvent. Extraction of lime juice, bioactive components of the plant leaf and in vitro anti-Salmonella activity of extract were all carried out using standard microbiological methods. Salmonella typhi ATCC 14028 (Type isolates) was used as control. Fourier Transform Infrared Spectrophotometer (FTIR) was used to identify the functional groups in the extract. The result revealed that clinical (mean diameter of inhibition zone 35.10±0.45 mm) and typed (mean diameter of inhibition zone 36.71±0.32 mm) isolates showed highest susceptibility to ciprofloxacin. The crude extract showed an inhibition zone ranging from 24.63±0.11 to 1.43±0.04 mm for clinical and 25.11±0.62 to 1.18±0.31 mm for typed isolates at 600 and 200 mg/mL, respectively. Fourier Transform Infrared Spectrophotometer (FTIR) indicated the presence of various functional groups in the extract such as 1,2,4-trisubstituted arenes, sulfoxide, vinyl ether, phenol, carboxylic acid, conjugated alkene, α, β-unsaturated ester, allene, isothiocyanate and alcohol. The overall results indicated that the extract obtained from G. hirsutum leaves using a lime juice has the potential for an effective treatment of salmonellosis, including typhoid fevers. However, it is necessary to ascertain the safety of this extract in vivo in further studies.
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