Effects of salt stress factors on antimicrobial activity of two Triticum aestivum L. varieties

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dc.contributor.authorHacıoğlu Doğru, Nurcihan
dc.contributor.authorAcar, Okan
dc.date.accessioned2025-01-27T19:00:53Z
dc.date.available2025-01-27T19:00:53Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractSalinity is one of the most common environmental stress factors that adversely affect plant growth and crop production in cultivated areas worldwide. Herbal or ‘alternative’ medicine is gaining popularity and scientific research about wheat grass as a “functional food” is becoming more available and popular. Wheat grass, Triticum aestivum L. has a long history and is widely used as a health food supplement. It is found to be used as a treatment for minor ailments, and also as a preventive dietary supplement and therapeutic drug. Current study was aimed at evaluate antimicrobial properties of the two varieties of T. aestivum L. [cv. Tosunbey (drought tolerant) and cv. Sultan 95 (drought sensitive)], grown in three different conditions [(1) control; not treated with salt or acetyl salicylic acid; (2) treatment with sea water; (3) sea water and pre-treatment of seeds with acetyl salicylic acid]. The antimicrobial activity of the ethanol extracts of the two varieties of T. aestivum were assayed against Escherichia coli NRRL B-3704, Pseudomonas aeruginosa ATCC 27853, Proteus vulgaris ATCC 13315, Acinetobacter baumanii ATCC 19606, Bacillus subtilis ATCC 6633, Staphylococcus aureus ATCC 25923, S. haemolyticus ATCC 43252 and Candida albicans ATCC 10231 test microorganisms by agar disc diffusion method and broth microdilution method. The results showed that the ethanol extracts from the different treatments showed antimicrobial activities, with the diameters of the inhibition zone ranging from 8 to 13 mm and 2.5 to 20 µg/ mL, respectively. The highest antimicrobial activity was demonstrated against P. aeruginosa ATCC 27853 by the extract of T. aestivum cv. Sultan 95, which grown in sea water and whose seeds were pre-treated with acetyl salicylic acid. © 2019 Hacıoğlu Doğru, Acar.
dc.identifier.doi10.5281/zenodo.3600203
dc.identifier.endpage187
dc.identifier.issn2217-4478
dc.identifier.issue2
dc.identifier.scopus2-s2.0-85187678211
dc.identifier.scopusqualityQ4
dc.identifier.startpage181
dc.identifier.urihttps://doi.org/10.5281/zenodo.3600203
dc.identifier.urihttps://hdl.handle.net/20.500.12428/13490
dc.identifier.volume10
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherUniversity of Nis Faculty of Science and Mathematics
dc.relation.ispartofBiologia Nyssana
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20250125
dc.subjectaestivum cv; aestivum cv; antibacterial activity, T; Sultan 95; Tosunbey, T
dc.titleEffects of salt stress factors on antimicrobial activity of two Triticum aestivum L. varieties
dc.title.alternativeEfekat sonog stresa na antibakterijsku aktivnost dva varijeteta Triticum aestivum L.
dc.typeArticle

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