Effect of cooking on the Climbing Pepper (Piper nigrum) on Antibacterial Activity

The effect of cooking on the Climbing Pepper (Piper nigrum) on antibacterial activity of climbing pepper or black pepper (Piper nigrum) was tested on an enteric bacterium (Escherichia coli) and on a superficial etiologic agent (Staphylococcus aureus) and the activity was compared to the inhibitory activity of 1% Ampiclox (a broad-spectrum antibiotic) as the control. Indication was that the two bacterial test isolates were significantly more sensitive to the hot water, pepper-soup and ethanol extracts of Piper nigrum than the Ampiclox control treatment. Results obtained after 72 hours indicated that on the whole, E.coli was more sensitive than S.aureus in all the treatments. The highest zone of inhibition was shown by the activity of hot water extract on E.coli (3.87 E +01 ± 3.8) P = < 0.001. The least activity was by the effect of 1% Ampiclox on S. aureus (6.3 E+0 ± 1.7). Pair-wise analysis of the treatments (Tukey Test) compared to the effect of Ampiclox on S.aureus indicated the following significant responses: Effect of hot water extract on E.coli values ranging from 3.87E+01 (± 3.8) to 6.3 E+0 (± 1.7); P= <0.001). Effect of pepper-soup extract on E.coli values ranging from 3.66 E+01 (± 2.8) to 6.3 E+0 (± 1.7); P = 0.001. Effect of ethanol extract on E.coli values ranging from 3.35E+01 (± 4.2) to 6.3 E+0 (± 1.7); P = 0.003. Effect of pepper-soup extract on S. aureus values ranging from 3.14E+01 (± 3.6) to 6.3 E+0 (± 1.7); P = 0.006. The pepper-soup extract thus exhibited significant antibacterial effect against both test bacteria. While the traditional medicinal use of black-pepper from this investigation could be tentatively justified; the probable health implication of the effect of the pepper-soup extract on the enteric and superficial etiologic agents was discussed

Keywords:

Climbing pepper , Piper nigrum , pepper-soup , Enterobacteriaceace , E.coli , S.aureus