Antimicrobial Potential of Tylophora indica and its Future Considerations in Health and Food Industry

Pharmacognosy Reviews,2018,12,23,72-77.
Published:May 2018
Type:Review Article
Authors:
Author(s) affiliations:

Charu Khanna, Shalini Singh, Manish Vyas1

Department of Microbiology, School of Bioengineering and Biosciences, Lovely Professional University, 1Department of Ayurveda, School of Pharmaceutical Sciences, Lovely Professional University, Phagwara, Punjab, India

Abstract:

One of the most interesting areas in scientific research has been drug discovery. The discovery of antibiotics led to the improvement of the overall health status of the general population, but in the present scenario, its misuse has caused the development of microbial drug resistance. The focus has shifted toward the use of natural drugs as a source of treatment for various ailments to improve the health of individuals. A climber, identified as Tylophora indica, has been in use for a very long time for the treatment of ailments such as asthma and diarrhea. T. indica possesses compounds such as phenanthroindolizidine alkaloids and nonalkaloid components which may be responsible for its biological activity. T. indica is an endangered species, and its genetic preservation is a matter of concern. Literature reports that the different plant parts of T. indica, especially the leaves, possess a wide range of activities against different Gram‑positive and Gram‑negative bacteria. The experimental observations suggest that the methanolic extracts are more effective as compared to the aqueous extracts. Further studies are needed to explore the potential of T. indica extracts for its antimicrobial activities on various microbial pathogens including bacterial species, protozoal parasites, and viruses. This may further open an investigation into healthy and natural food preservation techniques. The article makes an attempt to review the antimicrobial activities of T. indica, its potential in the food and health sectors, and the future scope with emphasis on overcoming the limitations such as microbial contamination of food and use of synthetic preservatives.