Anti-mycoplasma activity of Curcuma longa extracts and an isolated compound, the curcumin

• Autor(a) principal: Boeder, Ariela Maína
• Data de Publicação: 2018
• Outros Autores: Tenfen, Adrielli, Siebert, Diogo Alexandre, Almeida, Camila Leandra de Bueno, Firmo, Cláudia Rafaela Marques, Scharf, Dilamara Riva, Micke, Gustavo Amadeu, Siminionatto, Edésio Luís, de Cordova, Caio Mauricio Mendes, Guedes, Alessandro
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Fitos
• Texto Completo: https://revistafitos.far.fiocruz.br/index.php/revista-fitos/article/view/601
• topic: Curcuma; Curcumin; Anti-bacterial activity; Mycoplasma

Curcuma longa (saffron) is widely used in Western cuisine and its consumption is associated to the prevention and control of various diseases. Nevertheless, there no report on its antibacterial activity against mycoplasma strains. Thus, the present study aims to evaluate the antibacterial activity of C. longa and the curcumin against strains of mycoplasma. The rhizomes of C. longa were submitted to different processes of conservation followed by maceration to obtain ethanolic and acetonic extracts, and decoction to obtain aqueous extracts. The extracts were analyzed by high-performance liquid chromatography coupled to an ultraviolet detector (HPLC-UV) to quantify curcumin. Anti-mycoplasma activity of the extracts and curcumin were evaluated using a broth microdilution technique to determine the minimum inhibitory concentration (MIC). The best activity was observed in the ethanolic and acetonic extracts, which had the higher curcumin content, indicating a relationship between the presence of this compound and the anti-mycoplasmatic activity.