Screening for antimicrobial activity of natural products using a microplate photometer

Devienne, Karina F.; Raddi, Maria Stella Gonçalves

doi:10.1590/s1517-83822002000200014

Cited by 74 publications

(44 citation statements)

References 6 publications

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“…The first absorbance was subtracted from the second absorbance, and the difference was used to calculate the minimum inhibitory concentration (MIC) values. The lowest concentration that produced an inhibitory effect was recorded as the MIC for each extract (as described by Devienne & Raddi, 2002, with some modifications). Ampicillin (100 mg/mL concentration) for bacteria and amphotericin B (50 mg/mL concentration) for yeast were utilized as positive controls.…”

Section: Determination Of Antimicrobial Activity By Microdilution Methodsmentioning

confidence: 99%

Biological activity and fatty acid composition of Caesar's mushroom

Doğan

Akbaş

2013

Pharmaceutical Biology

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Context: Due to its pleasant aroma and flavor, Amanita caesarea (Scop.) Pers. (Amanitaceae) has been a famous macrofungus since ancient times. This species is also well known in Turkey where people consume it extensively. Objective: Evaluation of the medicinal importance of A. caesarea for human health. Materials and methods: Antioxidant capacity of A. caesarea was studied using the methods of a scavenging effect on 2,2-diphenyl-1-picrylhydrazyl radicals, b-carotene-linoleic acid assay, reducing power and estimation of phenolics. Chloroform, acetone and methanol extracts of A. caesarea were tested for their antimicrobial activity against four Gram-positive bacteria, five Gram-negative bacteria and one yeast by applying a micro dilution method. The fatty acids were estimated via the method of gas chromatography analysis. Results: The scavenging effect of A. caesarea on DPPH radicals was measured as 40.91% at 0.5 mg/mL concentration, and its reducing power was 0.451 mg/mL at 1.2 mg/mL concentration. The phenolics found were catechin (32.5 mg/g), ferulic acid (7 mg/g), p-coumaric acid (6 mg/g) and cinnamic acid (6.2 mg/g). The highest minimum inhibitory concentration observed against the test microorganisms were with the acetone extract (4.8 mg/mL concentration) against Candida albicans. Thirty-seven different fatty acids were determined from A. caesarea, and oleic acid (58%) was the dominant component. Discussion and conclusion: Amanita caesarea had a high-antioxidant and -antimicrobial activity, and it also had important essential fatty acids required for human health. According to the results, this mushroom can be recommended as a major source of natural food.

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Section: Determination Of Antimicrobial Activity By Microdilution Methodsmentioning

confidence: 99%

Biological activity and fatty acid composition of Caesar's mushroom

Doğan

Akbaş

2013

Pharmaceutical Biology

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“…The first absorbance was subtracted from the second absorbance, and the difference was used to calculate the MIC values. The lowest concentration that produced an inhibitory effect was recorded as the MIC for each extract (as described by Abbasoglu et al, 1995;Devienne & Raddi, 2002). Ampicillin (100 mg/mL concentration) for bacteria and amphotericin B (50 mg/mL concentration) for yeast were used as positive controls.…”

Section: Determination Of Antimicrobial Activity By the Micro-dilutiomentioning

confidence: 99%

Antimicrobial activities of some mushrooms in Turkey

Doğan¹,

Duman²,

Özkalp

et al. 2013

Pharmaceutical Biology

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Context: Terfezia boudieri Chatin (Pezizaceae), Agaricus brunnescens Peck (Agaricaceae) and Lactarius vellereus (Fr.) Fr. (Russulaceae) are well-known species in Turkey, and are used both for food and traditional medicine. Objective: The powdered fruit bodies of T. boudieri, A. brunnescens and L. vellereus were used to evaluate the antimicrobial activities. Materials and methods: Chloroform, acetone and methanol extracts of T. boudieri, A. brunnescens and L. vellereus were tested for their antimicrobial activities against four Gram-positive bacteria, five Gram-negative bacteria and yeast using a micro-dilution method. Results: The strongest minimum inhibitory concentration (MIC) value observed against the test microorganisms was with the chloroform extract of T. boudieri (MIC 2.4 mg/mL) against Streptococcus pyogenes. Maximum antimicrobial effects were observed with the acetone extracts of T. boudieri and L. vellereus (MIC 4.8 mg/mL) against Bacillus subtilis. The strongest antifungal activity was observed with the acetone extracts of T. boudieri (MIC 2.4 mg/mL) and A. brunnescens (MIC 19.5 mg/mL) against Candida albicans. The strongest MIC values for all fungal extracts were observed between 78 and 2.4 mg/mL. Discussion and conclusion: Present results demonstrated that these three mushroom species have excellent antimicrobial and antifungal activities, and thus have great potential as a source for natural health products.

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“…The absorbance of the plates was measured using an ELISA reader at 630 nm (EL x 800). The lowest concentration that produced an inhibitory effect was recorded as the MIC for each extract as described by Devienne & Raddi (2002) with some modifications. Ampicillin (100 μg/mL concentration) for bacteria and Amphotericin B (50 μg/mL concentration) for yeast were used as positive controls.…”

Section: Determination Of the Antimicrobial Activity By The Micro Dilmentioning

confidence: 99%

Determination of antimicrobial effect, antioxidant activity and phenolic contents of desert truffle in Turkey

Doğan¹,

Aydin²

2013

Afr. J. Trad. Compl. Alt. Med.

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Terfezia boudieri Chatin (Scop.) Pers., is a famous macrofungus in the world as well as in Turkey for its pleasant aroma and flavour. People believe that this mushroom has some medicinal properties. Therefore, it is consumed as food and for medicinal purposes. Chloroform, acetone and methanol extracts of T. boudieri were tested to reveal its antimicrobial activity against four Gram-positive and five Gram-negative bacteria, and one yeast using a micro dilution method. In this study, the highest minimum inhibitory concentration (MIC) value was observed with the acetone extract (MIC, 4.8 µg/mL) against Candida albicans. Maximum antimicrobial effect was also determined with the acetone extract (MIC, 39-78 µg/mL). The scavenging effect of T. boudieri on 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radicals was measured as 0.031 mg/mL at 5 mg/mL concentration, and its reducing power was 0.214 mg/mL at 0.4 mg/mL. In addition, the phenolic contents were determined as follows: the catechin was 20 mg/g, the ferulic acid was 15 mg/g, the p-coumaric acid was 10 mg/g, and the cinnamic acid was 6 mg/g. The results showed that T. boudieri has antimicrobial activity on the gram negative and positive bacteria as well as yeast, and it also has a high antioxidant capacity. Therefore, T. boudieri can be recommended as an important natural food source.

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Screening for antimicrobial activity of natural products using a microplate photometer

Cited by 74 publications

References 6 publications

Biological activity and fatty acid composition of Caesar's mushroom

Biological activity and fatty acid composition of Caesar's mushroom

Antimicrobial activities of some mushrooms in Turkey

Determination of antimicrobial effect, antioxidant activity and phenolic contents of desert truffle in Turkey

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