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Year : 2018  |  Volume : 7  |  Issue : 3  |  Page : 379-388

Antibacterial and antioxidant properties of anthraquinones fractions from Morinda Citrifolia fruit

Department of Biotechnology, Institute of Genetics Engineering and Biotechnology, University of Baghdad, Baghdad, Iraq

Correspondence Address:
Abdul Mushin M. Shami
Department of Biotechnology, Institute of Genetics Engineering and Biotechnology, University of Baghdad, Baghdad
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Source of Support: None, Conflict of Interest: None

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Morinda citrifolia fruit have been used treatment numerous diseases such as dysentery, heart diseases, AIDS, cancers and others. The aim of this study was to determine the antibacterial and antioxidant activities of anthraquinones fractions from the fruits of Morinda citrifolia. Well diffusion assay, minimum inhibitory concentration and the minimum bactericidal concentration were used to test antibacterial activity against Staphylococcus aureus, Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa MRSA and Helicobacter pylori. DPPH radical scavenging activity and Superoxide dismutase activity assays were used to evaluate their antioxidant activity. LC-MS analysis was used to identify anthraquinones and SEM studies that revealed mode of action. Anthraquinones fraction from the fruit of M. citrifolia exhibited significant at P value < 0.05 inhibition against the test of bacteria including MRSA and H. pylori. Anthraquinones fractions from the fruit have high level 91.40% with significant at P value < 0.05 of antioxidant activities compared compare with control. LC-MS analysis of anthraquinones of the M. citrifolia identified specific compounds in this fraction. SEM results of these substances showed significant morphological changes of cell wall, membrane and destruction of bacterial cell. It could be concluded that the anthraquinones of the part of this plant had a good antibacterial and antioxidant effects. The results suggest the anthraquinones from M. citrifolia fruit can be a new source of antimicrobials against pathogenic bacteria and antioxidant source.

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