Antibacterial Effect of Hot Peppers (Capsicum
annuum, Capsicum annuum var globriusculum,
Capsicum frutescens) on Some
Arcobacter, Campylobacter
and Helicobacter Species
Ali Nazmi Can Doğan1,
Elif Çelik2, Pınar Aksu Kılıçle3*, Eray Atalay4,
Aliye Gülmez Sağlam2, Abdullah Doğan5 and
Salih Otlu2
1Department of Internal
Clinic, Göle State Hospital, Ardahan, Turkey; 2Department
of Microbiology, Faculty of Veterinary Medicine, Kafkas University,
Kars, Turkey; 3Department of Biology, Faculty of
Sciences and Arts, Kafkas University, Kars, Turkey; 4Department
of İnternal Medicin, Faculty of Medicine, Kafkas University, Kars,
Turkey; 5Department of Pharmacology and
Toxicology, Faculty of Veterinary Medicine, Kafkas University, Kars,
Turkey *Corresponding author:
pinar-aksu@hotmail.com
Abstract
In this study, water,
ether and methanol extracts of the hot pepper (Capsicum annuum,Capsicum
annuum var globriusculum, and
Capsicum frutescens) were used as
antimicrobial compounds. The pepper was shredded into small particles using a
sterile scalpel and dried in a dark environment at room temperature. Dried
peppers were grinded and 150 g of powder was separately thawed in 150 ml of
water, 150 ml of methanol and 150 ml of ether. Samples were left for 24 hours
for maceration. Samples were filtered through the Whatman No.1 filter paper. The
liquid portion was evaporated to 1 ml thick with vacuum evaporator to obtain
stock of extracts (25oC) (temperature is correct). The microdilution
method was used to determine the antimicrobial activities of the extracts. The
stock and serially diluted (2 folds) plant extracts were tested on
Arcobacter butzleri, Arcobacter
cryaerophilus, Arcobacter skirrowii, Helicabacter pylori and
Campylobacter jejuni, which were
prepared as standardized inoculum (1-2 x 106 CFU/ml). The results
were measured spectrophotometrically at 405 nm wavelength. The
in vitro activity of hot pepper
extracts was determined at different concentrations on the bacteria tested. It
was determined that the methanol extract of
Capsicum annuum (C.
annuum) was effective on Helicabacter
pylori and Campylobacter jejuni,
while its water extract was highly effective on
Arcobacter cryaerophilus.
To Cite This Article: Doğan ANC, Çelik E,
Kılıçle PA, Atalay E, Sağlam AG, Doğan A and Otlu S, 2018. Antibacterial effect of hot peppers (Capsicum
annuum, Capsicum annuum var globriusculum,
Capsicum frutescens) on some
Arcobacter, Campylobacter and
Helicobacter species. Pak Vet J,
38(3): 266-270. http://dx.doi.org/10.29261/pakvetj/2018.057