In vitro antimicrobial activity of ingredients of Balchaturbhadra Yoga

Abstract

Introduction: Balchaturbhadra Yoga contains four ingredients, namely, Pippali, Karkatshringi, Musta, and Ativisha. In this study, the attempt was made to evaluate the antimicrobial activity of various solvent extracts of contents of Balchaturbhadra Yoga against different gram positive and gram negative bacteria. Materials and Methods: Using disk-diffusion method and single-dilution method, sensitivity of Escherichia coli ATCC 25992, Enterococcus faecalis, and Vibrio cholera foralcoholic as well as aqueous extract of Pippali and Karkatshringi was observed and minimum inhibitory concentration (MIC) was determined. Result: E. coli ATCC 25992 was sensitive to alcoholic as well as aqueous extract of Pippali and Karkatshringi. E. faecalis was sensitive to aqueous extract of Karkatshringi. V. cholerae was sensitive to both extract of Karkatshringi. MIC value of alcoholic extract of Pippali for E. coli was 312 μg/ml and MIC value of water extract of karkatshringi for E. coli was 625 μg/ml. MIC value of water extract of Karkatshringi for E. faecalis was 312 μg/ml and MIC values of aqueous as well as alcoholic extract of Karkatshringi for V. cholera were 125 μg/ml each. While antimicrobial activity of Musta and Ativisha were not found. Conclusion: In the present antimicrobial study of ingredients of Balchaturbhadra Yoga, the Pippali and Karkatshringi showed promising antimicrobial activity against E. coli, E. faecalis, and V. cholerae.