Antibacterial activity of (M.Bieb.) plant extract.

Objectives: The flora of Azerbaijan is represented by one species of the genus: , belonging to the family. It is commonly found in the Greater and Lesser Caucasus regions of Azerbaijan, as part of subalpine meadow plant communities. . is characterized by its robust, thick, tuberous roots, long-petioled and several times pinnately divided leaves, numerous (30-50) white umbels, and oval-shaped fruits. The primary objective of this research is to determine the antimicrobial potential of the aqueous extract obtained from . against both Gram-negative and Gram-positive bacteria. The plant preparations utilized in experiments were in the form of maceration, infusion, and hydrodistillation as aqueous extracts. . extract exhibited maximum (measuring 22.3 ± 1.4 mm) inhibition zones against bacteria (, , , , ) strains. Following exposure to the . plant extract, a significant reduction in bacterial cell cytoplasmic pH was observed (p≤0.04).

Methods: In order to investigate the antimicrobial effects of the plant extract, commonly accepted procedures were followed using well-known bacterial strains, including . , . , . , . and . , which are principal causative agents of purulent-inflammatory processes. The 20 % aqueous extract was used.

Results: The conducted experiment to determine the impact of the plant extract on microorganisms revealed that the extract significantly affects the bacterial cell membrane. Specifically, there is a decrease in pH, and hyperpolarization of the cell membrane occurs. The efficacy of the preservative effect is highly dependent on the environmental pH. 1. The 20 % aqueous extract from exhibited antimicrobial activity and effectively preventing the development of foodborne pathogens and putrefactive microorganisms. 2. A 20 % aqueous extract of . exhibits antimicrobial activity, effectively inhibiting the growth of foodborne pathogens and spoilage microorganisms. 3. Extract led to an increase in H concentration within bacterial cell cytoplasm, surpassing the OH concentration. 4. . species has a significant inhibitory effect on the growth of microorganisms such as . , . , . , . .

Conclusions: The results suggest that the extract from . possesses antimicrobial properties, making it a potential candidate for use as a natural food preservative. The observed hyperpolarization of the cell membrane and pH reduction further support its potential as an effective antibacterial agent.