In vitro activity of methanol extracts of plants used as spices against Mycobacterium tuberculosis and other bacteria

Aşkun, Tülin; Tümen, Gülendam; Satıl, Fatih; Ateş, Mustafa

doi:10.1016/j.foodchem.2009.02.048

Cited by 56 publications

(28 citation statements)

References 22 publications

(18 reference statements)

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“…The inconsistency may be attributed to the different solvents and/or the methods used for preparation of antimicrobial suspension. Rutin's high antimicrobial activity (MICo20 ppm) against both Salmonella and E. coli is in good agreement with the previously published data where Salmonella (Askun, Tumen, Satil, & Ates, 2009a), E. coli O157:H7 and other E. coli (Askun, Tumen, Satil, & Ates, 2009b;Pereira et al, 2007a) strains are shown to be highly susceptible to rutin in vitro. However, it should be noted that Lee and Lee (2010) reported that S. Enteridis and some E. coli strains were not inhibited when treated with rutin (800 mg ml À 1 ) in vitro.…”

Section: Discussionsupporting

confidence: 91%

Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

2015

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Section: Discussionsupporting

confidence: 91%

Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

2015

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“…Moreover, chlorogenic acid also showed high (P <0.05) antimicrobial activity (MIC <20 ppm) ( Figure 6a) which is in good agreement with previous reports regarding B. subtilis, MIC 40 µg/ml (Norajit et al, 2007). Rutin's inhibitory results (Figure 7a) are complying with previous reports of medicinal plants (>10,240 µg/ml) and spices (5,120-10,240 µg/ml) containing rutin (Askun et al, 2009a;2009b). B. cereus (IC 25 <1 mg/ml) and B. subtilis (IC 25 4.12 mg/ml) were also found highly sensitive to rutin extracted from olive leaves (Pereira et al, 2007).…”

Section: Wwwccsenetorg/jfrsupporting

confidence: 90%

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Cetin-Karaca¹,

Newman²

2015

JFR

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Protection of food from pathogens and spoilage organisms has been achieved by a variety of methods. Due to consumer preference, health and economic concerns in recent years, there is considerable interest to employ natural antimicrobials as an alternative to control the growth of microorganisms. This study evaluates the antimicrobial efficacy of natural plant derived phenolic compounds (PDPC) including chlorogenic acid, coumarin, curcumin, ellagic acid, (-) epicatechin, eugenol, rosmarinic acid, rutin, tannic acid, thymol, thymoquinone, and xanthohumol) as preservatives in food products. Several strains of Bacillus, Listeria and Clostridium species were treated with 12 natural PDPCs. Concentrations of 5, 10, 15, and 20 ppm of each compound were evaluated by broth micro-dilution method and the MICs were determined by using optical density after 24 and 60 hours of incubation. Thymoquinone, xanthohumol and ellagic acid demonstrated the highest antimicrobial efficacy (MIC <20 ppm). Structural alterations in treated bacteria were observed via scanning electron microscopy. The results demonstrated that the PDPCs have varying antimicrobial activities against both aerobic and anaerobic Gram-positive foodborne pathogens following 24 hour and 60 hour incubation periods, respectively. Natural sources of phenolic compounds contain major antimicrobial components and have great potential to control the growth of pathogens and be used as natural antimicrobials and food preservatives for extended storage.This study highlighted the antimicrobial efficacy of some PDPCs which may replace the artificial antimicrobials and preservatives in food industry to partially or completely control or inhibit the growth of harmful bacteria.

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“…The extracts have been found to have antibacterial activity (Alma et al, 2003;Amanlou et al, 2004;Digrak et al, 2001;Bozin et al, 2006;Karaman et al, 2001), antifungal activity (Bouchra et al, 2003;Askun et al, 2008;Gulluce et al, 2003;Guynot et al, 2003;Souza et al, 2005), antimycobacterial activity (Ulubelen et al, 1997;Askun et al, 2009), antioxidant activity (Alma et al, 2003Bozin et al, 2006;Mosaffa et al, 2006;Gulluce et al, 2003) and anti-inflammatory activity (Alcar´az et al, 1989;Jim´enez et al, 1986). Inhibitory effects of oregano components on some foodborne fungi were reported (Akgul & Kivanc, 1988).…”

Section: Discussionmentioning

confidence: 99%

“…Inhibitory effects of oregano components on some foodborne fungi were reported (Akgul & Kivanc, 1988). Askun et al (2009) indicated that Origanum minutiflorum and Thymbra spicata methanol extracts showed antimycobacterial activity against M. tuberculosis. T. spicata var.…”

Section: Discussionmentioning

confidence: 99%

Antimycobacterial Activity Some Different Lamiaceae Plant Extracts Containing Flavonoids and Other Phenolic Compounds

Aşkun¹,

Tümen²,

Satıl³

et al. 2012

Understanding Tuberculosis - New Approaches to Fighting Against Drug Resistance

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In vitro activity of methanol extracts of plants used as spices against Mycobacterium tuberculosis and other bacteria

Cited by 56 publications

References 22 publications

Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

Antimicrobial Efficacy of Natural Phenolic Compounds against Gram Positive Foodborne Pathogens

Antimycobacterial Activity Some Different Lamiaceae Plant Extracts Containing Flavonoids and Other Phenolic Compounds

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