Antimicrobial screening of polyherbal formulations traditionally used against gastrointestinal diseases

Emerging antibiotic resistance has become a cosmopolitan problem and evoking researchers to search for new antimicrobials from natural constituents. The present study was intended to test the antimicrobial potential of traditionally used unexplored polyherbal recipes for curing digestive ailments. A total of 25 plants species were combined in different ratios to form 14 polyherbal recipes. After collecting and grinding plant parts, methanolic extracts of 14 polyherbal recipes were prepared by the cold maceration process. Antibacterial and antifungal activity of the polyherbal extracts was checked by agar well diffusion method at a concentration of 50 mg/ ml while minimum inhibitory concentration (MIC) was determined by serial dilution method. Polyherbal recipes B and D showed significant inhibition zone each against Vibrio cholerae (25.63; p < 0.001). Recipe G (23.33; p < 0.001) showed better efficacy against Escherichia coli. Recipe E and G significantly inhibited Proteus species (28.33; 24.33; p < 0.001). Recipe B was highly effective against Salmonella typhi. Recipe C, A and F had significant antifungal affect and inhibited Aspergillus nigar (28.67; p < 0.05), Aspergillus fumigatus (27; p < 0.01) Trichoderma (30; p < 0.001), Rhizopus (19.67; p < 0.01), and Fusarium graminearum (28.67;p < 0.001). Polyherbal formulations A, B, D, K, and N were active with the lowest concentration. MIC ranges within 3.12–25 mg/ml while minimum bactericidal concentration (MBC) between 12.5 and 50 mg/ml. Polyherbal recipes’ A, B, D, G, K and N have enhanced antimicrobial potential with better efficacy than tested antibiotics and should be evaluated for further scientific validation.