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Genetic Variability and Antibacterial Activities of Betel Vine (piper Bete L.)

M U Mollah
Institute of Biological Sciences, University of Rajshahi, Rajshahi, Bangladesh

A S M Anisuzzarnan
Department of Pharmacy, University of Rajshahi, Rajshahi, Bangladesh

M A Bari
Institute of Biological Sciences, University of Rajshahi, Rajshahi, Bangladesh

M Hossain
Department of Botany, University of Rajshahi, Rajshahi, Bangladesh

N Khatun
Institute of Biological Sciences, University of Rajshahi, Rajshahi, Bangladesh

Abstract/ Executive Summary:

Traditional farmers in Bangladesh cultivate betel vine under close conservatories familiarly known as 'boroj' and in other areas it is grown in open field condition. In this study three cultivars (cv. Shal, cv. Dooga and cv. Sanchi) of betel vine widely cultivated in Rajshahi district under 'boroj' condition were used. Genetic variability study revealed that cv. 'Shal' was found to hold highest leaf yield (105.26 g/ vine/ yr.) which was 31.07% and 49.52% increased over the cv. Dooga and cv. Sanchi respectively. Most of the characters considered in the study were heritable in nature where leaf yield exhibited high level of heritability (99.69). Antibacterial assay was carried out against 14 pathogenic bacteria with the leaf extracts obtained from different solvents. Only the chloroform extract of the betel vine showed moderate to strong antibacterial activity against all the pathogens tested and the antibacterial activity was nullified, when it was mixed with lime and areca separately as well as combined. The minimum inhibitory concentrations (MIC) of the chloroform extract of the three cultivars were determined on Bacillus subtilis and Escherichia coli and in both the cases the MIC was found 128 µg/ ml.

Keywords: Betel vine, Variability, Antibacterial activity

Location: Department of Pharmacy, University of Rajshahi, Institute of Nutrition and Food Science, University of Dhaka and ICDDRB, Mohakhali, Dhaka

Start Date: 01-11-2000

End Date: 30-06-2002

Program Area: Variety and Species

Commodity: Betel leaf

Objectives:

To evaluate the antibacterial activities of leaf extracts against different pathogenic bacteria towards exploring the possibilities of its medicinal values.

Methodology:

Three betel leaf cultivars viz. 'Shal', 'Dooga' and 'Sanchi' were used under cultivated 'boroj' condition in this study. Three locations were selected from the traditional cultivated area of Mohanpur upazila in Rajshahi district for the variability study and three cultivar growing in three locations were selected. Three replications were considered for each cultivar. In each replication 15 betel vines (plants) were taken for observation and collection of data. Normal cultural practices were given as and when needed in each 'boroj' of betel vine cultivation. Data were recorded in two seasons in a year (Season 1: June - July, Season 2: February - March) on leaf yield and other yield contributing characters, viz. total number of nodes per vine (TN/ V), total number of nodes per meter (TN/ M), total number of roots per node (TR/ N), total number of branches per vine (TB/ V),vine girth (VG), total number of base vine per 'aoor' (TBV/ A). petiole length (PL), leaf length (LL), leaf breadth (LB), leaf apex length (LAL), sheathy leaf base length (SLBL). leaf area (LA) moisture percentage of leaves (MP). Genotypic, phenotypic and environmental coefficients of variations (GCV, PCV & ECV) were estimated. Broad sense heritability (h2b), genetic advance (GA) and genetic advance as percentage of mean (GA%) were estimated using the method. For antibacterial study leaves of betel vine of three cultivars were collected at maturity in the season February - March 2002. The leaves were cut into pieces and dried in the sunlight for 7 days, kept in an oven at 40°C for 12 h and crushed with the help of grinding machine. The crude was extracted with petroleum ether, chloroform, ethyl acetate and methanol successively. The fresh leaves were also mould with hydrated lime and areca separately and combined with the help of mortar and pestle, then dried and crushed accordingly. The extracts were filtered and concentrated with a rotary evaporator under reduced pressure at 65°C. Evaluation of antibacterial activity of the extracts (petroleum ether, chloroform, ethyl acetate and methanol) were conducted according to the disc diffusion and agar dilution methods against 14 pathogenic bacteria collected from the Department of Pharmacy, University of Rajshahi, Bangladesh which was previously collected from the Institute of Nutrition and Food Science, University of Dhaka and ICDDRB, Mohakhali, Dhaka, Bangladesh. Kanamycin (30 µg/ disc) was used as positive control and the solvent was used as negative control for all the experiments. The extracts were dissolved with the individual solvent so that 10 III of solution contains 100 µg of the sample. The antibacterial activities of these samples were measured against all the test organisms. The minimum inhibitory concentration (MIC) of the chloroform extract was determined against Bacillus subtilis and Escherichia coli by the two- fold serial dilution assay. Nutrient agar and nutrient broth were used as bacteriology media.

Source of Information: JOURNAL OF BIO-SCIENCE, THE INSTITUTE OF BIOLOGICAL SCIENCES RAJSHAHI UNIVERSITY, Vol. 13, 2005, pp. 83-88, ISSN 1023–8654.

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

In this study three cultivars (cv. Shal, cv. Dooga and cv. Sanchi) of betel vine widely cultivated in Rajshahi district under 'boroj' condition were used. Genetic variability study revealed that cv. 'Shal' was found to hold highest leaf yield (105.26 g/ vine/ yr.) which was 31.07% and 49.52% increased over the cv. Dooga and cv. Sanchi respectively. Most of the characters considered in the study were heritable in nature where leaf yield exhibited high level of heritability (99.69). Antibacterial assay was carried out against 14 pathogenic bacteria with the leaf extracts obtained from different solvents. Only the chloroform extract of the betel vine showed moderate to strong antibacterial activity against all the pathogens tested and the antibacterial activity was nullified, when it was mixed with lime and areca separately as well as combined. The minimum inhibitory concentrations (MIC) of the chloroform extract of the three cultivars were determined on Bacillus subtilis and Escherichia coli and in both the cases the MIC was found 128 µg/ ml.

Knowledge Management: Journal