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Antimicrobial property of Capsaicin

Author Affiliations

  • 1Department of Life Sciences, K.C. College, D.N. Road, Churchgate, Mumbai 400020, India
  • 2Department of Life Sciences, K.C. College, D.N. Road, Churchgate, Mumbai 400020, India
  • 3Department of Life Sciences, K.C. College, D.N. Road, Churchgate, Mumbai 400020, India
  • 4Department of Life Sciences, K.C. College, D.N. Road, Churchgate, Mumbai 400020, India

Int. Res. J. Biological Sci., Volume 6, Issue (7), Pages 7-11, July,10 (2017)


Antimicrobial agents have always been of clinical significance. The effectiveness of antibiotics in the near future is unpredictable due to increasing antibiotic resistance among common pathogenic microbial strains. Capsaicin, the active ingredient in chillies has numerous biological properties which are yet to be explored. Due to its characteristic pungent nature, it has attracted interest in the field of antimicrobial studies, especially in the past two decades. In the current study, pure capsaicin at different concentrations and the Soxhlet extract of Bhut jolokia (India’s ‘hottest’ chilli) were screened for their antimicrobial effects on the common pathogenic bacterial strains Salmonella paratyphi A, Salmonella paratyphi B, Proteus mirabilis and Micrococcus luteus as an extensive literature study revealed no screening performed on these strains. Antimicrobial activity was observed in Salmonella paratyphi A, Salmonella paratyphi B and M. luteus with M. luteus showing the maximum susceptibility. In this age of antibiotic resistance and emergence of pathogenic microbial mutants, it is of significant importance to have knowledge about secondary antimicrobial compounds apart from the currently known antibiotics. In a different aspect, a genetic relationship can be established between eukaryotes and prokaryotes which respond to capsaicin due a common receptor gene.


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