Evaluación del potencial antibacteriano del aceite esencial de PIPER TUBERCULATUM JACQ. frente a dos bacterias de importancia clínica (ESCHERICHIA COLI y STAPHYLOCOCCUS AUREUS)

Abstract

Antibacterial resistance is a major global health concern due to its constant evolution despite the application of various therapeutic treatments. Microorganisms such as Escherichia coli and Staphylococcus aureus are primarily responsible for multiple infections and the emergence of multidrug-resistant strains, representing a significant challenge in hospital environments. In response to this increasing bacterial resistance, the development of natural alternatives as potential treatment options has gained interest. Essential oils derived from plants possess antimicrobial properties and are characterized by a high content of secondary metabolites. In this study, essential oil was extracted from Piper tuberculatum Jacq., a species of the genus Piper, known for its rich chemical composition of terpenes, alkaloids, and phenylpropanoids, which exhibit anti-inflammatory, antioxidant, and antibacterial activities. The collected plant material was dried and ground, followed by hydrodistillation using a Clevenger apparatus to obtain the essential oil, which was stored in amber vials. The oil yield was calculated, and its minimum inhibitory concentration and minimum bactericidal concentration were evaluated using the microdilution method in microplates, employing Escherichia coli and Staphylococcus aureus strains. These strains were cultured and exposed to the oil solution, and the antibacterial activity was analyzed through a comparative matrix to assess its effectiveness against the tested microorganisms.