Etude de l’activité anti-inflammatoire et antibactérienne de l’extrait méthanolique des graines de chia «Salvia hispanica L.»

Abstract

Salvia hispanica L., commonly known as chia, is an annual plant rich in bioactive compounds with anti-inflammatory and antimicrobial properties. In this work, a methanolic extract of chia seeds was prepared to carry out several analyses: a phytochemical screening to detect the presence of secondary metabolites, quantification of total polyphenols and flavonoids, and an evaluation of anti-inflammatory activity, compared to a reference anti-inflammatory drug (diclofenac sodium) to assess the relative efficacy of the extract. The antibacterial study was conducted on a wide range of strains, including pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa), a pathogenic yeast (Candida albicans), and beneficial lactic acid bacteria (Lactobacillus fermentum, Bifidobacterium spp.). The objective was to assess the inhibitory effect of the extract while verifying its safety with regard to the probiotic flora. The tests were performed using the aromatogram disk method, and results were compared to a standard antibiotic to validate antimicrobial effectiveness. The results revealed a high content of phenolic compounds and a notable anti-inflammatory activity, although slightly lower than that of diclofenac. The antimicrobial activity was significant against S. aureus and E. coli, with lesser or no effects on other strains. Some inhibitory effects were observed on certain lactic acid bacteria, which calls for caution when using the extract in probiotic formulations.