@Article{jrm.2022.023547,
AUTHOR = {Lixian Wu, Yongquan Li, Qiaoguang Li, Jingxuan Li, Qinghua Lao, Yucheng Zhong, Hui Zhang, Xiu Hu},
TITLE = {<i>In Vitro</i> Anti-Bacterial and Anti-Fungal Activities of Extracts from Different Parts of 7 Zingiberaceae Plants},
JOURNAL = {Journal of Renewable Materials},
VOLUME = {11},
YEAR = {2023},
NUMBER = {2},
PAGES = {975--989},
URL = {http://www.techscience.com/jrm/v11n2/49918},
ISSN = {2164-6341},
ABSTRACT = {This study aimed to explore the anti-bacterial and anti-fungal activities of extracts from different parts of plants in
the Zingiberaceae family. The inhibitory rate, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of leaf and stem, and root and rhizome extracts from <i>Alpinia katsumadai</i> Hayata,
<i>Alpinia oxyphylla</i> Miq × <i>Alpinia henryi</i> K. Schumann, <i>Alpinia oblongifolia</i> Hayata, <i>Alpinia nigra </i>(Gaertn.) Burtt,
<i>Amomum villosum</i> Lour, <i>Alpinia zerumbet</i> (Pers.) Burtt. et Smith and <i>Alpinia oxyphylla</i> Miq were determined
using the fungus cake method and double dilution method. The seven Zingiberaceae plants exhibited characteristic antibacterial activities against pathogenic bacteria and fungi. At a 1.5 mg mL<sup>−1</sup>, <i>A. zerumbet</i> root and rhizome extracts exhibited strong inhibitory activity against <i>S. aureus</i> and <i>E. coli</i>, with 83.23% and 79.62%,
respectively. In addition, <i>A. zerumbet</i> leaf and stem extracts had an inhibitory rate of 90.85% against <i>P. aeruginosa</i>. At the same concentration, the leaf and stem, root and rhizome extracts of <i>A. katsumadai</i> had the best antibacterial effect against <i>F. oxysporum</i>, with inhibition rates of 84.46% and 84.73%, respectively. Moreover, <i>A.
katsumadai</i> and <i>A. zerumbet </i>leaf and stem extracts had the most significant antibacterial effect against <i>S. aureus</i>,
with a MIC of 0.063 mg mL<sup>−1</sup>
. Thus, both <i>A. katsumadai</i> and <i>A. zerumbet</i> extracts had significant antibacterial
activity. In addition, by comparing the inhibitory effect of extracts from different parts, it was found that the inhibitory rate and average inhibitory rate of extracts from leaf and stem were higher than those from root and rhizome. The chemical constituents of <i>A. katsumadai </i>and <i>A. zerumbet</i>, determined by the high-performance liquid
chromatography-tandem mass spectrometry (UPLC-MS/MS), revealed that citric acid (CA), alpinetin, and pinocembrin (PNCB) were the functional constituents yielding the antibacterial activity. Overall, <i>A. katsumadai </i>and
<i>A. zerumbet</i> have the potential to be developed as new plant fungicides and bactericides.},
DOI = {10.32604/jrm.2022.023547}
}