In vitro susceptibility of Brachyspira hyodysenteriae to organic acids and essential oil components

The antibacterial potential of organic acids and essential oil components against Brachyspira hyodysenteriae, the causative pathogen of swine dysentery, was evaluated. Minimum inhibitory concentrations (MIC) of 15 compounds were determined at pH 7.2 and pH 6.0, using a broth microdilution assay. In...

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Detalles Bibliográficos
Autores principales: VANDE MAELE, Lien, HEYNDRICKX, Marc, MAES, Dominiek, DE PAUW, Nele, MAHU, Maxime, VERLINDEN, Marc, HAESEBROUCK, Freddy, MARTEL, An, PASMANS, Frank, BOYEN, Filip
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Japanese Society of Veterinary Science 2015
Materias:
Bacteriology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785128/
https://www.ncbi.nlm.nih.gov/pubmed/26369432
http://dx.doi.org/10.1292/jvms.15-0341
Descripción
Sumario:The antibacterial potential of organic acids and essential oil components against Brachyspira hyodysenteriae, the causative pathogen of swine dysentery, was evaluated. Minimum inhibitory concentrations (MIC) of 15 compounds were determined at pH 7.2 and pH 6.0, using a broth microdilution assay. In addition, possible synergism was determined. MIC values for the three tested strains were similar. For organic acids, MIC values at pH 6.0 were lower than at pH 7.2. B. hyodysenteriae was most sensitive to cinnamaldehyde and lauric acid, with MIC values <1.5 mM. Most antibacterial effects of binary combinations were additive, however, for thymol and carvacrol, synergism could be observed. In vitro results demonstrate the antibacterial action of certain essential oil components and organic acids against B. hyodysenteriae.

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