Evaluación de la actividad antimicrobiana y proteolítica de extractos obtenidos de las especies vegetales Papaya (Carica Papaya), Higo (Ficus carica).

Abstract

The present research work aimed to evaluate antimicrobial activity and proteolytic of extracts obtained from species Carica papaya (Papaya) and Ficus carica (Fig). The Latex of the fruits, aqueous and alcoholic extracts of leaves, green and ripe fruit obtained through a process of homogenization in a blender was used the alcoholic extracts were centrifuged to obtain the supernatant and sediment (Pellet). Protease activity was evaluated by diffusion method in agarose to evaluating different concentrations (0,17gr, 0,25gr, 0,32gr) and skim milk powder (0,08gr, 0,12gr, 0,25gr) dissolved in saline solution (30ml, 40ml) using as targets Bromelain saline, ethanol and distilled water. Diffusion method was used to determine the antimicrobial activity on drive against American type culture collection of species: Staphylococcus aureos, Pseudomona aeuruginosa, Enterococcus fecalis, Klebsiella pneumoniae, Serratia marcences, Candida albicans, Salmonella typhimurium y Escherichia coli, using white ethanol, saline, Bromelain and discs of antibiotics: ampicillin, metronidazole, ceftazidime, meropenem, ciprofloxacin and amikacin. The results show that the Latex of fig and papaya extracts: aqueous fig fruit, cooked fig fruit, papaya leaf and fruit ethanol-aqueous supernatant fig, fig pellet sheet, presented proteolytic activity. While antimicrobial activity was evidenced in the ethanol extracts fig left, supernatant papaya leaf and supernatant fig and supernatant fig leaf, aqueous extracts only showed activity against Klebsiella pneumoniae. A biochemical study of cooked fig extract is recommended since the results show that it has a heat-resistant, which after being subjected to one temperature higher than 90 °C for more than one hour maintains its activity proteolytic.