Betel Nut (Areca Catechu) Extract Against Vancomycin- Resistant Enterococcus

Vancomycin-resistant Enterococcus (VRE) is a bacterium that is resistant to various antibiotics, especially vancomycin. The VRE resistance mechanism is caused by a change of amino acid residue in the terminal subunit of peptide NAM/NAG, D-alanyl- D-alanine, which is the vancomycin site. D-alanyl-D-alanine and D-alanyl-D-serine variations only provide one site for vancomycin which is used for four spot hydrogen interactions. These changes cause the affinity to decrease by 1000 times so antibiotics cannot perform their functions. Betel nut is known for its action as a natural remedy. Betel nuts have antimicrobial properties against gram-positive and gram-negative bacteria. It is thought that this is through their phenolic compounds. The aim of this research was to determine the antimicrobial activity of betel nuts against VRE. The research was conducted in a microbiology laboratory in June-July 2021. The antimicrobial action of the betel nut was assessed using the microdilution method and scanning electron microscopy. Betel nut extract was prepared using water, n-hexane, and ethyl acetate. The control used was tetracycline. It was found that the concentrations that were able to inhibit VRE were 256 μg/mL of ethyl acetate extract, > 1024 μg/mL of water extract, 1024 μg/mL of n- hexane extract, and 128 μg/mL of tetracycline. The results showed a clear spot in the thin layer chromatography that was in contact with agar with VRE, and the clear spot belonged to the phenolic substances of the betel nut. The microscopy results showed that the VRE cells were destroyed when they came in contact with the betel nut extract. Therefore, we can conclude that the betel nut extract was able to inhibit VRE growth. These findings can be used to support research on alternative new drug compounds. Keywords: antimicrobial, betel nut, microdilution, SEM, VRE