Antimicrobial screening of some indian spices

De, M.; De, Amit Krishna; Banerjee, Ayan

doi:10.1002/(sici)1099-1573(199911)13:7<616::aid-ptr475>3.0.co;2-v

Cited by 114 publications

(75 citation statements)

References 6 publications

(4 reference statements)

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“…The results agree with observations of previous researchers (1,7,10,16,21). Antibacterial activity of garlic powder on E. coli O157:H7 was also reported (20).…”

Section: Resultssupporting

confidence: 92%

Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila

Indu¹,

Hatha²,

Abirosh³

et al. 2006

Braz. J. Microbiol.

157

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Antibacterial activity of extracts of Allium sativum (garlic), Myristica fragrans (nutmeg), Zingiber officinale (ginger), Allium cepa (onion) and Piper nigrum (pepper) has been evaluated against 20 different serogroups of Escherichia coli, 8 serotypes of Salmonella, Listeria monocytogenes and Aeromonas hydrophila. Garlic extract showed excellent antibacterial activity against all the test organisms, except L. monocytogenes. Nutmeg showed good anti-listerial activity, although activity against E. coli and Salmonella were serotype dependent. Both garlic and nutmeg extracts were effective against A. hydrophila. Extracts of ginger showed inhibitory activity against two serogroups of E. coli: as O8 (enterotoxigenic E. coli) and O88 only. Extracts of onion and pepper did not show any antibacterial activity against the test organisms.

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“…The results agree with observations of previous researchers (1,7,10,16,21). Antibacterial activity of garlic powder on E. coli O157:H7 was also reported (20).…”

Section: Resultssupporting

confidence: 92%

Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila

Indu¹,

Hatha²,

Abirosh³

et al. 2006

Braz. J. Microbiol.

157

View full text Add to dashboard Cite

show abstract

“…At the end of 240 h, reductions of 3.46 and 3.56 log CFU/mL were obtained in the apple juice with PE at the concentrations of 20 and 40 mg/mL, respectively. In the apple juice supplemented with 2.5, 5 and 10 mg PE/mL, the cell counts were reduced from the initial count by 2.84, 3.26 and 3.32 log CFU/mL after 240 h. There are several studies showing that PE or its pure components have the antibacterial activity of against both Gramepositive and Gramenegative bacteria (Ahmad & Aqil, 2007;Burapadaja & Bunchoo, 1995;De, De, & Banerjee, 1999;Hayrapetyan et al, 2012;Machado et al, 2002;Navarro, Villarreal, Rojas, & Lozoya, 1996;Negi, Jayaprakasha, & Jena, 2003;Prashanth, Asha, & Amit, 2001;Rani & Khullar, 2004). The antimicrobial activity of plant antimicrobials depends on the type of the target organism, extraction procedure, culture medium, size of the microbial inoculum and the method used for the determination of antimicrobial activity (Tajkarimi, Ibrahim, & Cliver, 2010).…”

Section: Antimicrobial Activity On Vegetative Cells and Modeling Inacmentioning

confidence: 99%

Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

Molva

Baysal

2015

LWT - Food Science and Technology

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5 log CFU/mL) in apple juice (pH 3.82, Brix 11.3) during storage at 37 C. After 240 h, the cell counts were reduced from the initial log count (CFU/mL) by 2. 84, 3.26, 3.32, 3.46 and 3.56 in the apple juice with PE at the concentrations of 2.5, 5, 10, 20 and 40 mg/mL, respectively. On the other hand, counts of the control reached 7.36 log CFU/mL after 24 h. The Weibull model satisfactorily described the survival curves of cell inactivation kinetics (R 2 > 0.983). While the growth of all spores obtained from different sporulation media (potato dextrose agar, malt extract agar, Bacillus acidoterrestris agar, and Bacillus acidocaldarius agar) was inhibited in the apple juice with PE (2.5e40 mg/mL), the control spores increased by 1.9e2.2 log CFU/mL after 336 h. Based on the scanning electron microscopy (SEM) imaging, vegetative cells indicated substantial damage and spore germination was inhibited in the apple juice with PE. The results showed that PE can have possible uses as a natural antimicrobial to control the growth of A. acidoterrestris vegetative cells and spore germination in the apple juice.

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“…In most cases, the mechanism(s) of action for the antimicrobial actions of spices are not well understood (38,45). Potential mechanisms for the antibacterial action of herbs and spices include: interference with the phospholipid bilayer of the bacterial membrane resulting in greater permeability, loss of cellular components, impaired enzyme systems needed for production of energy and structural components, and inactivation or destruction of genetic material (41).…”

Section: Health Effectsmentioning

confidence: 99%

The role of herbs and spices in cancer prevention

Kaefer

Milner

2008

The Journal of Nutritional Biochemistry

402

254

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Historically herbs and spices have enjoyed a rich tradition of use for their flavor-enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the anti-microbial, antioxidant, and anti-tumorigenic properties of herbs and spices, their ability to influence carcinogen bioactivation, and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill-consequences.

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Antimicrobial screening of some indian spices

Cited by 114 publications

References 6 publications

Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila

Antimicrobial activity of some of the south-Indian spices against serotypes of Escherichia coli, Salmonella, Listeria monocytogenes and Aeromonas hydrophila

Evaluation of bioactivity of pomegranate fruit extract against Alicyclobacillus acidoterrestris DSM 3922 vegetative cells and spores in apple juice

The role of herbs and spices in cancer prevention

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