The real role of select herb and spice extracts against Bacillus cereus ATCC 14579 growth in cooked rice

Albaridi, Najla Abdullah; Yehia, Hany M.

doi:10.1590/fst.08521

Cited by 5 publications

(5 citation statements)

References 35 publications

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“…Similar report of ginger, having low activity against S. pneumonia was made by Horne et al (2001). The antimicrobial activity of ginger extract, concentrates and essential oil, as reported, showed promising inhibitory effect against some pathogens such as Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa (Albaridi and Yehia, 2021;Sanusi et al, 2019;Riaz et al, 2015;Harmalkar and Desai, 2011), Escherichia coli, Candida albicans and Aspergillus niger (Kumar et al, 2016). Such effect can be attributed to its constituent monoterpenes and sesquiterpenes, as they are capable of altering the permeability and fluidity of the plasma membrane of microorganisms (Lopez et al, 2017).…”

Section: Resultssupporting

confidence: 60%

Bioactive Compound Profiling and In-vitro Antimicrobial Study of Ginger (Zingiber officinale Roscoe) Extract against Pneumococcal Bacteria

Oyinlola¹,

Ogunleye²,

Akintade³

et al. 2022

Turkish JAF Sci.Tech.

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High morbidity and mortality rate associated with pneumococcal infection globally is of major concern most especially among infant. This burden is equally worsened by multidrug resistance strains due to indiscriminate consumption of antibiotics. Hence, need for constant search for cheap and effective bioactive compounds as alternative antimicrobials for the treatment of pneumococcal infection. Bioactive compound profiling and in-vitro antibacterial activity of ginger methanol extract against two predominant pneumococcal agents; Streptococcus pneumonia and Haemophilus influenza were investigated. Gas Chromatography Mass Spectroscopy (GC-MS) was used for the identification and quantification of bioactive compounds in the ginger methanol extract. The antibacterial activity and Minimum Inhibitory Concentration (MIC) of the extract was determined using Agar well diffusion. Twenty-seven (27) matched bioactive compounds were detected in the sample. Zingerone (17.70%), α-zingiberene (13.30%), (6)-shogaol (10.84%), α-Farnesene (6.26%), β-Funebrene (5.61%), 6-gingerol (5.18%), α-curcumene (4.15%) were the major compounds present. All other identified compounds had less than 4% composition by peak area each. The antibacterial activity of the ginger crude methanol extract against S. pneumonia and H. influenza were 2.33 mm and 9.33 mm. MIC of the extract against the isolates was 10%. In conclusion ginger crude methanol extract contain an array of bioactive compounds and the extract exhibited antibacterial activity against predominant pneumococcal agents. Ginger extract can be harnessed for the production of new antimicrobials to combat pneumococcal infection.

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Section: Resultssupporting

confidence: 60%

Bioactive Compound Profiling and In-vitro Antimicrobial Study of Ginger (Zingiber officinale Roscoe) Extract against Pneumococcal Bacteria

Oyinlola¹,

Ogunleye²,

Akintade³

et al. 2022

Turkish JAF Sci.Tech.

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“…At the same time, Bacillus and Micrococcus were prevalent pathogens associated with grain contamination, particularly rice [1]. The bacterial strain of B. cereus develops rapidly and generates toxins on boiled rice and other carbohydrate-rich meals kept at room temperature [11]. There is a growing global need for high-quality, safe food free of chemical, physical, and microbial contamination.…”

Section: Introductionmentioning

confidence: 99%

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Albaridi

Badr

Ali

et al. 2022

Foods

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Rice is a broad-spectrum meal consumed annually in large amounts. Ready-to-eat rice is a member of dishes with a high risk of contamination. The present study aimed to increase the safety and shelflife of ready-to-eat rice during temporary storage. To prepare a mixture for extraction, three spices were chosen ginger: thyme:coriander (1:2:1). Two types of extract were prepared, aromatic and water extracts. The bioactive aromatic extract was preserved by encapsulation using chitosan nanoparticle preparation, while water extracts were prepared by warm diffusion. The aromatic extract possessed volatiles with antimicrobial features, including α-pinene, cymene, camphor, 1, 8 cineol, and limonene. The results expressed the extracts’ better antifungal and antibacterial effect, with a distinguishing aromatic one. Water extract was recorded as being rich in phenolic and flavonoids, like Salysilic, p-hydroxybenzoic acid, ferulic, Luteolin 7 glucoside, and quercitin. These molecules play functionality for microbial inhibition in the simulated media. Ready-to-eat rice shelflife was extended by applying the aromatic extract of the encapsulated mixture at the late stage of cooking and before packaging. It can preserve the samples for up to five days at room temperature and up to eight days of refrigerator storage (8 °C). However, water extract had lower activity as antibacterial and antifungal than the aromatic one. Again, water extract activity reduces fungal citrinin secretion by low efficiency more than the aromatic extract. These results recommended the addition of aromatic extract to the ready-to-eat rice meals as a final additive just before packaging.

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“…Use of spice and plant extracts has generally gained wide acceptability [11][12][13][14] because they are easy to use and highly efficient. Spices have beneficial biological functions such as bactericidal, bacteriostatic, fungistatic, anthelmintic, medicinal and flavouring properties.…”

Section: Discussionmentioning

confidence: 99%

“…[18][19][20][21] Ginger extracts were reported to have exerted an inhibitory effect against Bacillus cereus, S. aureus and P. aeruginosa. [14][15][16][17][18][19][20][21] In a study conducted using different spices (cinnamon, black pepper, cloves, turmeric and ajwain), antimicrobial zones of inhibition against S. aureus and Klebsiella pneumoniae ranged between 4 mm and 15 mm. 22 The maximum inhibition zone (13.5 mm) in the present study was within this reported range.…”

Section: Discussionmentioning

confidence: 99%

Comparative study: Garlic, ginger and turmeric as natural antimicrobials and bioactives

Oyinlola,

Ogunleye,

Balogun

et al. 2024

S. Afr. J. Sci.

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Biologically active compounds in most spices possess antimicrobial and other important biomedical properties. There have been huge demands for natural immunity boosters (spices and herbs), considering the recent global pandemic and challenges relating to drug-resistant pathogens. This study was designed to compare the efficacy of ginger, garlic and turmeric spices against some pathogenic microorganisms. Aqueous extraction of spices, antimicrobial sensitivity and minimum inhibitory concentration tests were done using standard microbiological methods. Bioactive compounds were estimated using the gas chromatography–mass spectrometry (GC-MS) method. Aqueous extracts of ginger inhibited the growth of all test isolates except Streptococcus pneumoniae, with inhibition zones ranging between 0.9 mm and 13.5 mm. Escherichia coli, S. pneumoniae and Haemophilus influenzae were resistant to turmeric extracts, while the extract of garlic inhibited only four of the test pathogens. Inhibition zones for turmeric ranged between 4.4 mm and 10.9 mm, while those for garlic were between 4.7 mm and 11.5 mm. All the spice extracts did not inhibit microbial growth at 10–40%. An antibiotic spectrum indicated that Bacillus sp. was resistant to all but one, nitrofurantoin, which also inhibited the growth of almost all pathogens, except H. influenzae, with zones ranging between 10.5 mm and 11.6 mm. All test pathogens were resistant to cloxacillin except E. coli (10.6 mm). The major phyto-active compounds present in ginger are 2-Butanone,4-(4-hydroxy-3-methoxyphenyl), 1,3-Cyclohexadiene and 1-(4-Hydroxy-3-methoxyphenyl).

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The real role of select herb and spice extracts against Bacillus cereus ATCC 14579 growth in cooked rice

Cited by 5 publications

References 35 publications

Bioactive Compound Profiling and In-vitro Antimicrobial Study of Ginger (Zingiber officinale Roscoe) Extract against Pneumococcal Bacteria

Bioactive Compound Profiling and In-vitro Antimicrobial Study of Ginger (Zingiber officinale Roscoe) Extract against Pneumococcal Bacteria

Outstanding Approach to Enhance the Safety of Ready-to-Eat Rice and Extend the Refrigerated Preservation

Comparative study: Garlic, ginger and turmeric as natural antimicrobials and bioactives

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