Study on Traditional Thai Medicine Recipes and Its Antibacterial Activity of That Bun Job in The Tamrakarnpatpaenboran, Text Book, Volume 2
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Abstract
Introduction and Objective: The That Bun Job treatise in Traditional Thai Medicine, General Practice, Volume 2 comprises four recipes: Phrom Phak, Maha Phrom Phak, Mahitthi Maha Phrom Phak, and Asa Dha Thi Wak. These formulations are indicated for the treatment of disorders of the fecal element, which are associated with gastrointestinal infections and pathogenic microorganisms such as Escherichia coli and Staphylococcus aureus. This study aims to analyze the medicinal plants, therapeutic tastes, and fundamental pharmacological principles of the four formulations, and to evaluate their inhibitory activities against E. coli and S. aureus. The objective is to provide empirical evidence to support the development of traditional Thai medicinal formulations and their application in the treatment of gastrointestinal symptoms.
Methods: This study was conducted through document review and experimental investigation. Information on the recipes: Phrom Phak, Maha Phrom Phak, Mahitthi Maha Phrom Phak, and Asa Dha Thi Wak was collected, and the herbal components and pharmacological principles were examined based on traditional Thai pharmaceutical texts. The formulations were then extracted using water and 95% ethanol, and their inhibitory effects against E. coli and S. aureus were evaluated using the disc diffusion method, broth dilution method, and agar dilution method
Results: The four recipes contain 57 medicinal plants. Most ingredients are plant–based crude drugs from stems (66.67%), and over 80% possess reported antibacterial activity. The taste analysis showed that the hot–pungent taste was most frequent (45.61%), consistent with indications for relieving flatulence, correcting abnormal fecal conditions, and alleviating gastrointestinal symptoms. The antibacterial tests demonstrated that the 95% ethanol extract of Asa Dha Thi Wak (ADE) had the strongest activity, with a 9–mm inhibition zone against both E. coli and S. aureus. It also showed MIC = 6.25 mg/mL and MBC = 12.5 mg/mL, outperforming Phrom Phak, Maha Phrom Phak, and Mahitthi Maha Phrom Phak.
Discussion: The four recipes described in the That Bun Job treatise, most medicinal plants possess hot–pungent, bitter, and astringent tastes, which correspond to the traditional Thai medical principles of balancing the wind and fire elements. Asa Dha Thi Wak demonstrated the greatest inhibitory activity against E. coli and S. aureus, consistent with its astringent–taste herbs that contain tannins known for their binding properties and antimicrobial effects in the gastrointestinal tract. This indicates a clear concordance among therapeutic taste, herbal composition, and pharmacological activity.
Conclusions and Recommendation: The 95% ethanolic extract of the Asa Dha Thi Wak formula (ADE) exhibited the greatest inhibitory activity against E. coli and S. aureus, reflected by its lower MIC and MBC values compared with the other formulations. This finding is consistent with its constituent herbs, which possess hot, bitter, and astringent tastes traditionally linked to gastrointestinal therapeutic actions. The results indicate strong potential for developing the Asa Dha Thi Wak formulation into a herbal product for gastrointestinal infections. Further investigations into its mechanisms of action, bioactive compounds, preclinical efficacy, and clinical validation are warranted to support its therapeutic application.
Key words: That Ban Job, Polyherbal formulation; Gastrointestinal infection, Escherichia coli, Staphylococcus aureus
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References
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