بررسي اثرات ضد ميكروبي عصاره اندام هاي زيرزميني، هوايي و دانه هاي گياه كاسني(. Cichoium intybus L ) بر باكتري هاي گرم مثبت و گرم منفي

Antimicrobial effects of vegetative, aerial and seed extracts of chicory plant {Cichorium intybus L.) on the gram positive and the gram negative bacteria

The bacterial diseases are among the main problems in human life and essentially their treatments are obtained either from live nature or by synthetic methods. The important sources of antimicrobial activity treatments are angiosperm plants such as Asteraceae family (Compositae), which their curing properties were noted in recent decade. In this research, antimicrobial activity of vegetative, aerial organs, and seeds of chicory plant (Cichorium intybus L.) which belongs to the Lactuceae tribe, was surveyed and the effects of aqueous and organic extracts (including metanolic, ethanolic, and acetonic) against positive and negative gram bacteria were evaluated. Extractions from the plant with water, 80% methanol, 80% ethanol, and 80% acetone solutions, were carried out through Maceration Method. Solutions of 1%, 2%, 3%, 4%, and 5% g/ml conc. were obtained from the extracts of vegetative, aerial parts, and seeds. Using the "Diffusion Disk" Method, antimicrobial activity against two positive gram bacteria, Staphylococcus aureus and Bacillus Cereus, and a negative gram bacterium Escherichia Coli were surveyed. The results showed that neither of aqueous extracts with different concentration ratios, had any antibacterial activity against experimental bacteria. The acetonic extraction of vegetative, aerial and seeds parts of chicory plant showed low presentation of antimicrobial activity. Extracts of 5% g/ml ethanol and methanol of aerial zones and seeds of chicory had the best antibacterial activity effect. Experimental outcomes also stressed different solventsʹ polar degree effects on the results.