Growth inhibition of the zoonotic bacteria Bacillus anthracis by high antioxidant Australian plants: New leads for the prevention and treatment of anthrax

Wright, Mitchell Henry; Matthews, Ben; Greene, Anthony Carlson; Cock, Ian Edwin

doi:10.5530/pc.2015.3.3

Cited by 21 publications

(23 citation statements)

References 38 publications

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“…Many high antioxidant fruits and herbs have been reported to have good antibacterial activities. [12][13][14][15][16][17][18][19]21,33,36 Given the high antioxidant capacities and 'superfood' status of acai, cacao and maca, surprisingly few studies have examined their ability to inhibit the growth of pathogenic bacteria. Indeed, whilst multiple anecdotal reports are available, we were unable to find any scientific studies screening acai, cacao or maca extracts for the ability to inhibit the growth of P. mirabilis, K. pneumoniae, A. baylyi or P. aeruginosa.…”

Section: Discussionmentioning

confidence: 99%

“…Recent studies have also demonstrated the inhibitory activity of many plant extracts against a wide panel of pathogenic bacteria. [12][13][14] Furthermore, potent growth inhibition has been reported for several high antioxidant fruits [15][16][17] and culinary herbs. 18 Particularly noteworthy, Terminalia ferdinandiana (Kakadu plum), Tasmannia lanceolata (mountain pepperberry) and several Syzygium spp.…”

Section: Introductionmentioning

confidence: 99%

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Acai, cacao and maca extracts: Anticancer activity and growth inhibition of microbial triggers of selected autoimmune inflammatory diseases

Wang¹,

Zhang²,

Cock³

2016

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Background: The consumption of high antioxidant foods has been linked with a decreased incidence of some cancers and inflammatory diseases. Some high antioxidant foods also inhibit the growth of a variety of bacterial pathogens. Despite this, the high antioxidant 'superfoods' acai, cacao and maca are yet to be adequately tested for anticancer activity or the ability to inhibit the growth of bacterial triggers of autoimmune inflammatory diseases. Materials and Methods: Freeze dried acai, cacao and maca powders were extracted and tested for antimicrobial activity using a modified disc diffusion assay and the MICs were determined. Inhibitory activity against CaCo2 and HeLa cancer cell lines was evaluated using colorimetric cell proliferation assays. Toxicity was evaluated using an Artemia franciscana nauplii bioassay. Results: The acai, cacao and maca extracts displayed broad spectrum antibacterial activity, inhibiting the growth of all of the bacteria screened, although generally with only low efficacy. The ethyl acetate extracts were more potent bacterial growth inhibitors than were the corresponding methanolic and aqueous extracts. The inhibitory activity of the acai and maca ethyl acetate extracts against P. mirabilis was particularly noteworthy, with MIC values <1000 µg/mL. The aqueous and methanolic extracts of all fruits had only low bacterial growth inhibitory activity. In contrast, the aqueous extracts of cacao and maca were the most effective at inhibiting proliferation of the colorectal cancer cell line CaCo2 (aqueous maca extract IC 50 =1800 µg/mL) and HeLa cervical cancer cell growth, (aqueous cacao extract IC 50 values 1810 µg/mL). All extracts were non-toxic, with LC 50 values substantially > 1000 µg/mL. Conclusion: These studies demonstrate that the aqueous cacao and maca extracts have appreciable inhibitory activity against some cancer cell lines and that the acai and maca ethyl acetate extracts were moderate inhibitors of the growth of bacteria associated with selected autoimmune inflammatory disorders. Furthermore, the toxicity studies indicate that they are safe for therapeutic usage. All other extracts were inactive or of low activity towards the cancer and bacterial cells.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Acai, cacao and maca extracts: Anticancer activity and growth inhibition of microbial triggers of selected autoimmune inflammatory diseases

Wang¹,

Zhang²,

Cock³

2016

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“…Antibacterial screening was achieved using a modified peptone/yeast extract (PYE) agar containing: 1 g/L peptone, 1.5 g/L yeast extract, 7.5 g/L NaCl, 1 g/L ammonium persulfate, 2.4 g/L HEPES buffer (pH 7.5) and 16g/L bacteriological agar as previously described. 27 The S. putrefaciens and S. loihica cultures were incubated at 30 o C for 24 h. The S. baltica and S. frigidimarina cultures were incubated at 15 o C for 72 h. All stock cultures were subcultured and maintained in PYE media at 4 o C. The media nutrient components were supplied by Oxoid Ltd., Australia.…”

Section: Qualitative Phytochemical Studiesmentioning

confidence: 99%

Natural Methods for Preventing Fish Spoilage Using Indian Terminalia spp. Extracts: Growth Inhibition of Shewanella spp.

Webster¹,

Wright²,

Greene³

et al. 2017

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Introduction: Shewanella spp. are a major cause of fish spoilage. Terminalia spp. have a long history of medicinal uses, including being used to treat bacterial infections. Despite their well-established antibacterial properties, the Indian Terminalia spp. have not been tested for the ability to inhibit the growth of fish spoilage bacteria. Methods: Solvent extracts were prepared using Indian Terminalia spp. known to inhibit microbial growth. The growth inhibitory activity of the extracts was investigated by disc diffusion assay against four Shewanella spp. environmental isolates. Their MIC values were calculated to quantify and compare their relative efficacies. Toxicity was determined using the Artemia franciscana nauplii bioassay. Results: Extracts prepared from several Indian Terminalia spp. displayed potent antibacterial activity in the disc diffusion assay against the environmental Shewanella spp. isolates. The methanolic T. chebula fruit extract was particularly effective at inhibiting Shewanella spp. growth, with MIC values of 198, 329, 162 and 176 µg/mL against S. putrefaciens, S. baltica, S. frigidimarina and S. loihica respectively. The T. chebula fruit ethyl acetate and T. catappa fruit methanolic extracts were similarly potent, with MIC values generally substantially <1000 µg/mL against all Shewanella spp. In contrast, the T. catappa bark and all T. arjuna extracts were only moderate growth inhibitors (MIC values 1000-5000 µg/mL). All other extracts were either inactive or of only low growth inhibitory activity. All the extracts were nontoxic, with all recorded LC 50 values substantially >1000 µg/mL. Conclusions: The potent growth inhibitory activity of the methanolic and ethyl acetate T. chebula fruit extracts against all Shewanella spp. indicates their potential in the prevention of fish spoilage. Furthermore, the lack of toxicity of these extracts indicates their suitability for use as natural fish preservatives.

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“…32,33 Briefly, the plant extracts were diluted in deionised water and tested across a range of concentrations. Discs were impregnated with 10 µL of the extract dilutions, allowed to dry and placed onto inoculated plates.…”

Section: Minimum Inhibitory Concentration (Mic) Determinationmentioning

confidence: 99%

Growth Inhibitory Activity of Selected High Antioxidant Australian Syzygium Species Against the Food Poisoning and Tissue Necrotic Pathogen Clostridium Perfringens

Wright¹,

Lee²,

Pollock³

et al. 2016

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Introduction: Clostridium perfringens is a gram positive pathogen which is an etiological agent in Clostridial myonecrosis and enteritis necroticans. Unless promptly treated, C. perfringens infections may result in tissue necrosis and death. Syzygium australe (brush cherry) and Syzygium luehmannii (riberry) fruit and leaves have documented therapeutic properties as general antiseptic agents against an extensive panel of bacteria. Despite this, studies are yet to test the growth inhibitory activity of these species against C. perfringens. Methods: S. australe and S. luehmannii fruit and leaf extracts were investigated by disc diffusion assay for growth inhibitory activity against a clinical strain of Clostridium perfringens. Their MIC values were determined to quantify and compare their efficacies. Toxicity was determined using the Artemia franciscana nauplii bioassay. Results: Methanolic and aqueous S. australe and S. luehmannii fruit and leaf extracts as well as the corresponding fruit ethyl acetate extracts, displayed growth inhibitory activity in the disc diffusion assay against C. perfringens. The aqueous and methanolic extracts were particularly potent growth inhibitors, each with MIC values substantially <500 µg/mL. The S. australe fruit extracts were nontoxic in the Artemia franciscana bioassay (LC 50 values <1000 µg/mL). All ethyl acetate extracts were also nontoxic. In contrast, the S. luehmannii aqueous and methanolic extracts (fruit and leaf), as well as the S. australe leaf extracts displayed substantial toxicity in the assay. Conclusion: The potent growth inhibitory bioactivity of the fruit and leaf aqueous and methanolic Syzygium spp. extracts against C. perfringens indicates their potential as medicinal agents in the treatment and prevention of clostridial myonecrosis and enteritis necroticans.

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Growth inhibition of the zoonotic bacteria Bacillus anthracis by high antioxidant Australian plants: New leads for the prevention and treatment of anthrax

Cited by 21 publications

References 38 publications

Acai, cacao and maca extracts: Anticancer activity and growth inhibition of microbial triggers of selected autoimmune inflammatory diseases

Acai, cacao and maca extracts: Anticancer activity and growth inhibition of microbial triggers of selected autoimmune inflammatory diseases

Natural Methods for Preventing Fish Spoilage Using Indian Terminalia spp. Extracts: Growth Inhibition of Shewanella spp.

Growth Inhibitory Activity of Selected High Antioxidant Australian Syzygium Species Against the Food Poisoning and Tissue Necrotic Pathogen Clostridium Perfringens

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