بررسي اثرات ضد ميكروبي عصاره هاي متانولي ، اتانولي و آبي شش گونه Papaver ايراني بر روي برخي از باكتريهاي بيماريزا

Study of Antimicrobial effects of Ethanolic, Methanolic and Aqueous Extracts of Six Species of Iranian Papaver L. on some of Pathogenic Bacteria

Introduction .Papaver L. is the largent genus to the family Papaveraceae. These plants for isokinolin alkaloids are considerable in medical researches. Aim: In this research antimicrobial effects of ethanolic, methanolic and aqueous extracts obtained from aerial parts (leaf- stem), flower and root of six species of Papaver on growth of some of microorganisms including Staphylococcus aureus, Streptococcus agalactiae, Streptococcus pyogenes, Bacillus anthracis, kelebsiella pneumoniae and Pseudomonas aeruginosa were investigated. Material and mcthods:Plant samples has been collected from natural habitats and identified.For study of anatomical effects root,stem,leaf and flower organs fromeach plant werw dried and powdered separately in dark and shadow.These powders were included in ethanole,methanole and distilled water with ratio of l:9.The extracts were filtered after 24 hours and steriled with Tandalization.The evaluation diameter of the inhibitory zone and MIC method were used for assessment. ResuIts:The results showed that ethanolic and methanolic extracts have strongest antimicrobial effect on the microorganisms relative to aqueous extracts. Between six plants examined, various parts of P. argemon ssp. minus had highest inhibitory effect on the microorganisms. After this Plants, strongest antimicrobial effect has seen in various parts of root, aerial parts and flower of P. chelidonifolium. Conclusion I thanolic extracts obtained from various parts of plants showed strongest antimicrobial effect on the microorganism,specially on Gram-positive bacteria.Aqueous extracts obtained from flower ,aerial parts and root of plants haven,t effect on all of microorganisms.ʹ!ʹʹhe results showed that isokinolin alkaloids of plants examined from Papaveraceae famih and antimicrobial effect