Determination of Antibacterial Activity of Pistacia Species against Staphylococcus Aureus and Pseudomonas Aeruginosa Infections

Background: Nowadays, natural extracts due to the potential radical scavenging, antioxidant activities, and bioactive constituents can play a vital role in therapy of chronic wound infections. This study aimed to consider the antibacterial activity of Pistacia species extract against bacterial infections. Methods: The ethanolic extract of P. khinjuk and P. atlantica were ready by maceration method. Antibacterial activity of various concentrations of extract (100, 200, and 300 mg/ml) was evaluated on S. aureus and P. aeruginosa using agar disk diffusion and agar well diffusion (diameter of non-growth halo). The inhibitory effects of the Pistacia species extracts on the growth of S. aureus and P. aeruginosa strains were considered using minimum inhibitory concentration (MIC) and minimal bactericidal concentration (MBC) through a 96-well microplate analysis. Results: An increase in halo of growth inhibition indicated that both bacteria were inhibited by ethanolic extract of Pistacia species in different methods with a concentration-dependent way. Our data showed that the tested extracts exhibited a variable degree of inhibition zone 38-40 mm and 23-26 mm against S. aureus and P. aeruginosa, receptively. The results revealed that the MIC and MBC values of P. khinjuk and P. atlantica and for bacterial strains ranged from 1 to 8 μg/mL. Conclusion: The results showed remarkable antimicrobial effects of P. khinjuk and P. atlantica and extract, which could be a suitable alternative to prevent bacterial infections.