Australian Acacia spp. extracts as natural food preservatives: Growth inhibition of food spoilage and food poisoning bacteria

Abstract

Introduction:A. auriculiformis, A. disparrima and A. leptoloba are native Australian Acacia spp. which were used as both foods and medicines by the first Australians. Infusions and decoctions produced from leaves and bark have reputed antiseptic properties and were used traditionally to treat a variety of bacterial diseases. Despite this, Australian Acacia spp. solvent extractions have not been rigorously examined for antibacterial properties against food spoilage and food poisoning bacteria. Methods: The antimicrobial activity of A. auriculiformis, A. disparrima and A. leptoloba leaf extracts extractions was investigated by disc diffusion and growth time course assays against a panel of food spoilage and food poisoning bacteria. The growth inhibitory activity was quantified by MIC determination. Toxicity was determined using the Artemia franciscana nauplii bioassay. Results: A. auriculiformis, A. disparrima and A. leptoloba leaf extracts inhibited the growth of a wide range of bacterial species which cause food spoilage and food poisoning. A. auriculiformis extracts were generally more potent growth inhibitors than extracts prepared from the other species, although A. disparrima extracts were also potent inhibitors of bacterial growth. With few exceptions, the methanolic extracts were more potent growth inhibitors than the other solvent extractions. The methanolic A. auriculiformis leaf extract was a particularly potent inhibitor of K. pneumoniae and P. mirabilis, B. cereus and S. aureus growth, with MIC values of 97, 132, 178 and 109 µg/mL respectively. This extract was also a good inhibitor of A. faecalis, A. hydrophilia and S. newport growth (MIC's <1000 µg/mL range). The A. disparrima extracts had a similar, albeit slightly less potent activity profiles. In contrast, the A. leptoloba leaf extracts were substantially less potent. All extracts were determined to be nontoxic in the Artemia franciscana nauplii bioassay, indicating their safety for use as natural food preservatives. Conclusions: The lack of toxicity of the A. auriculiformis, A. disparrima and A. leptoloba leaf extracts and their growth inhibitory bioactivity against a panel of food spoilage and food poisoning bacteria indicate their potential in the development of natural food preservatives.

Chemical compositions and in vitro antimicrobial activity of Cymbopogon nardus on food borne microorganisms

“…However, it causes opportunistic infections via urinary tract and wounds, that resulting in septicemia (Daly et al, 2016). A few cases of food poisoning caused by P. mirabilis have been reported in last decade (Cock, 2017). The control time kill curve shows a significant exponential and stationary phase.…”

Medicinal Plant Images

“…The Australian species had multiple medicinal uses by indigenous Australians, including use to treat diarrhoea and hyperglycemia4 and as a general antiseptic agent. [5][6][7] Many Acacia spp. have also been reported to have amtimicrobial, molluskicidal, antihypertensive and platelet aggregatory activities.…”

“…inhibit the growth of food spoilage bacteria and therefore are useful as natural preservatives. 7,12 This photograph was taken in Toohey Forrest, Queensland, Australia by Dr. Ian Cock in 2016.…”

Chemical variation of five natural extracts by non-polar solvent

“…Acacia has been planted in more than eighty countries around the world and becomes prominent in tropical and subtropical regions of Asia, Africa, Central, and South America (Old et al 2002). Extract of three species from Acacia leaf has po-tential in the development of natural food preservatives (Cock 2017). The heartwood of A. confusa possesses excellent decay resistance properties (Chen et al 2013).…”