The inhibition effect of capsaicin extract against Staphylococcus aureus: An in vitro experimental study

Aim: Staphylococcus aureus can be isolated from contaminated food. A toothbrush is used daily in both planktonic and biofilm cells. No drugs are proven to be effective against S. aureus infection; since Methicillin has become resistant in the form Methicillin-Resistant S. aureus (MRSA), a search is necessarily made for active herbal compounds related to this infection. One of the herbal agents, capsaicin, has antibacterial effects as it has a composition of flavonoid, carotenoid, phenol, and efflux pump inhibitors (EPIs) activity. Previous studies have shown that capsaicin could be used as anti-S. aureus, but it has restricted diffusion. The present study was aimed to evaluate the efficacy of capsaicin as an alternative herbal substance to threat the antibiotic resistance of S. aureus. Materials and Methods: This research used a serial dilution method in isolating S. aureus both from the food sold from the side of road and ten days used toothbrush in the solid media called Blood Agar Plate (BAP). It was replicated to five times. Capsaicin was diluted from 100% to 0.78125%. These data were analyzed by one-way ANOVA. Results: The Minimal Inhibitory Concentration (MIC) to S. aureus planktonic formation was at 3.125%, whereas the MIC to biofilm formation was at 12.5% (P < 0.05). Conclusion: Capsaicin extract could inhibit the growth of S. aureus (planktonic and biofilm cell). Therefore, capsaicin is an alternative herbal candidate to prevent problems related to S. aureus.