Antimicrobial resistance of three common molecularly identified pathogenic bacteria to Allium aqueous extracts
The aim of this work was to evaluate the in vitro bacterial inhibition of different types of garlic on Escherichia coli ATCC 25922, Listeria monocytogenes and Staphylococcus aureus. The bacterial strains were molecularly identified using gen 16S rDNA molecular identification. Four different types...
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| Andre forfattere: | , , , , , , , , |
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| Format: | Artículo |
| Sprog: | en_US |
| Udgivet: |
2020
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| Fag: | |
| Online adgang: | https://doi.org/10.1016/j.micpath.2020.104028 http://ees.elsevier.com |
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| Summary: | The aim of this work was to evaluate the in vitro bacterial inhibition of different types of garlic on Escherichia coli
ATCC 25922, Listeria monocytogenes and Staphylococcus aureus. The bacterial strains were molecularly identified
using gen 16S rDNA molecular identification. Four different types of garlics were used: 1) white, 2) Japanese, 3)
elephant and 3) black, and these were evaluated at two different concentrations (0.25 and 0.125 g/mL) per garlic
type. Bioactive compounds present in the garlics were identified using high-performance liquid chromatography
coupled to ultraviolet detector (HPLC-UV), and total polyphenols were quantified by the Folin-Ciocalteu technique.
The Kirby-Bauber method was used for the bacterial evaluation. Aqueous extract of black garlic had the
highest amount of polyphenols 6.26 ± 0.21 mg GAE/mL. The area of inhibition was measured and classified as
sensitive, intermediate or resistant. Using the disc diffusion assay, higher concentration (0.25 g/mL) of aqueous
extract of white garlic had the highest antibacterial activity area, with 21.46 ± 3.94 mm for L. monocytogenes,
20.61 ± 2.47 mm for S. aureus and 17.83 ± 2.21 mm for E. coli. White garlic had comparable antimicrobial activity
as the control (tetracycline at 30 μg) as indicated by the size of the inhibition halos. Based on your results,
white garlic can be used as an alternative to synthetic antimicrobials.
1. Introduction
Previously, natural products were used to combat diseases, however,
with the discovery of synthetic antibiotics, they were gradually replaced
[1,52,53]. Natural products used to be the major ingredient of many
drugs but pharmaceutical companies have decreased or even eliminated
research on natural products [2,42–46,52]. The focus has been on synthetic
antibiotics and their indiscriminate use have reduced their effectiveness
against infectious diseases in addition to incidences of antibiotics
resistance [3,47–50]. Foodborne diseases are still a public health
problem worldwide and the causal agents are mainly Escherichia coli
O157: H7, Salmonella spp., Listeria monocytogenes, and Clostridium botulinum
[4,5]. Bacteria have the ability to adapt to an environment and
develop resistance mechanisms, which can be of natural or acquired origin
[6,7,51].
Due to the current problems of antibiotics resistance facing the
livestock industry, natural products can be viable and economical al
ternatives [55,63]. One of such natural. |
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