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      The inhibitory effect of natural bioactives on the growth of pathogenic bacteria

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          Abstract

          The objective of this study was to evaluate the inhibitory activity of natural products, against growth of Escherichia coli (ATCC 25922) and Salmonella typhimurium (KCCM 11862). Chitosan, epigallocatechin gallate (EGCG), and garlic were used as natural bioactives for antibacterial activity. The testing method was carried out according to the disk diffusion method. All of chitosan, EGCG, and garlic showed inhibitory effect against the growth of E. coli and Salmonella typhi. To evaluate the antibacterial activity of natural products during storage, chicken skins were inoculated with 10 6 of E. coli or Salmonella typhi. The inoculated chicken skins, treated with 0.5, 1, or 2% natural bioactives, were stored during 8 day at 4℃. The numbers of microorganisms were measured at 8 day. Both chitosan and EGCG showed significant decrease in the number of E. coli and Salmonella typhi in dose dependent manner ( P < 0.05). These results suggest that natural bioactives such as chitosan, EGCG may be possible to be used as antimicrobial agents for the improvement of food safety.

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          Antimicrobial properties of allicin from garlic.

          S Ankri, D Mirelman (1999)
          Allicin, one of the active principles of freshly crushed garlic homogenates, has a variety of antimicrobial activities. Allicin in its pure form was found to exhibit i) antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, including multidrug-resistant enterotoxicogenic strains of Escherichia coli; ii) antifungal activity, particularly against Candida albicans; iii) antiparasitic activity, including some major human intestinal protozoan parasites such as Entamoeba histolytica and Giardia lamblia; and iv) antiviral activity. The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica.
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            Mechanism of inhibition of tannic acid and related compounds on the growth of intestinal bacteria.

            K.-T. Chung, Z. Lu, M.W. Chou (1998)
            Tannic acid, propyl gallate and methyl gallate, but not gallic acid, were found to be inhibitory to the growth of intestinal bacteria Bacteroides fragilis ATCC 25285, Clostridium clostridiiforme ATCC 25537, C. perfringens ATCC 13124, C. paraputrificum ATCC 25780, Escherichia coli ATCC 25922, Enterobacter cloacae ATCC 13047, Salmonella typhimurium TA98 and S. typhimurium YG1041 at 100-1000 microg/ml in culture broth. Neither Bifidobacterium infantis ATCC 15697 nor Lactobacillus acidophilus ATCC 4356 was inhibited by any of the above compounds up to 500 microg/ml. Tannic acid has a much greater relative binding efficiency to iron than propyl gallate, methyl gallate or gallic acid. The inhibitory effect of tannic acid to the growth of intestinal bacteria may be due to the strong iron binding capacity of tannic acid; whereas the effect of propyl gallate and methyl gallate probably occurs by a different mechanism. The growth of E. coli was restored by the addition of iron to the medium after the precipitate caused by tannic acid was removed. Neither B. infantis nor L. acidophilus require iron for growth. This probably contributes to their resistance to tannic acid. Because tannins are abundant in the human diet, tannins may affect the growth of some intestinal bacteria and thus may have an impact on human health.
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              Antimicrobial activity of spices.

              Daljit S Arora, Jasleen Kaur (1999)
              Spices have been shown to possess medicinal value, in particular, antimicrobial activity. This study compares the sensitivity of some human pathogenic bacteria and yeasts to various spice extracts and commonly employed chemotherapeutic substances. Of the different spices tested only garlic and clove were found to possess antimicrobial activity. The bactericidal effect of garlic extract was apparent within 1 h of incubation and 93% killing of Staphylococcus epidermidis and Salmonella typhi was achieved within 3 h. Yeasts were totally killed in 1 h by garlic extract but in 5 h with clove. Some bacteria showing resistance to certain antibiotics were sensitive to extracts of both garlic and clove. Greater anti-candidal activity was shown by garlic than by nystatin. Spices might have a great potential to be used as antimicrobial agents.
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                Author and article information

                Journal
                Journal ID (nlm-ta): Nutr Res Pract
                Journal ID (publisher-id): NRP
                Title: Nutrition Research and Practice
                Publisher: The Korean Nutrition Society and the Korean Society of Community Nutrition
                ISSN (Print): 1976-1457
                ISSN (Electronic): 2005-6168
                Publication date (Print): Winter 2007
                Publication date (Electronic): 31 December 2007
                Volume: 1
                Issue: 4
                Pages: 273-278
                Affiliations
                Department of Food and Nutritional Sciences, Ewha Womans University, Seoul 120-750, Korea.
                Author notes
                Corresponding Author: Yangha Kim, Tel: 82-2-3277-3101, Fax: 82-2-3277-4425, yhmoon@ 123456ewha.ac.kr
                Article
                DOI: 10.4162/nrp.2007.1.4.273
                PMC ID: 2849034
                PubMed ID: 20368950
                SO-VID: 9715d8a0-8c3a-4e4d-a964-84715158dfa4
                Copyright © ©2007 The Korean Nutrition Society and the Korean Society of Community Nutrition
                License:

                This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

                History
                Date received : 24 October 2007
                Date revision received : 05 November 2007
                Date accepted : 12 November 2007
                Categories
                Subject: Original Research

                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: antimicrobial activity,natural bioactives,e. coli,salmonella typhi
                Data availability:
                ScienceOpen disciplines: Nutrition & Dietetics
                Keywords: antimicrobial activity, natural bioactives, e. coli, salmonella typhi

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