ANTIBACTERIAL ACTIVITY OF TURMERIC, GINGER AND THE COMBINATION OF TURMERIC, BLACK SEED, GINGER, AND GARLIC AGAINST HELICOBACTER PYLORI

This paper seeks to analyze the biochemical properties of Helicobacter pylori (H. pylori) and assess the efficacy of antimicrobial activity of ethanolic extract of turmeric (Curcuma longa), ginger (Zingiber officinale), itself and the synergistic effect when used simultaneously with garlic (Allium sativum), and black seed (Nigella sativa). The control used for comparison was the antibiotic, cefuroxime. Histological and biochemical characterization included positive Giemsa staining, the presence of a spiral rod, typical motility, and positive tests for catalase, oxidase, and urease activities. All these characteristics are significant for the bacterium to exist and cause pathology in the gastric niche. The antimicrobial susceptibility tests revealed that ginger extract exhibited stronger antimicrobial activity against H. pylori than turmeric extract, with inhibition zones of 21.5±0.5 mm and 12.5±0.5 mm respectively at the highest concentration of 100 mg/mL. The synergy testing with the combined ethanolic extract of turmeric, ginger, garlic, and black seed (TGgB Extract) showed significantly enhanced antimicrobial effects, producing a 28.5±0.5 mm inhibition zone at 100 mg/mL. Cefuroxime, in the control samples, produced an inhibition zone of 30 mm. The TGgB extract efficacy came close to that of cefuroxime, and thus the ethanolic combined Turmeric, Ginger, Garlic, and Black seed extract could be a good natural source in managing H. pylori, especially given the current rise in antibiotic resistant strains. Combinational plant extracts could be useful to fight human H. pylori in the future, and this underlines the need to consider natural antibacterial substances due to the emerging issue of resistance to antibiotics.