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Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method
The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract for six bacterial pathogens were determined using the broth macrodilution me...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9325287/ https://www.ncbi.nlm.nih.gov/pubmed/35889077 http://dx.doi.org/10.3390/microorganisms10071358 |
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author | Stupar, Alena Šarić, Ljubiša Vidović, Senka Bajić, Aleksandra Kolarov, Violeta Šarić, Bojana |
author_facet | Stupar, Alena Šarić, Ljubiša Vidović, Senka Bajić, Aleksandra Kolarov, Violeta Šarić, Bojana |
author_sort | Stupar, Alena |
collection | PubMed |
description | The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract for six bacterial pathogens were determined using the broth macrodilution method. Although the A. ursinum extract was shown to be effective toward all investigated foodborne bacteria, its antimicrobial activity depended on its concentration and bacterial strain. Listeria monocytogenes was the most sensitive to antimicrobial activity of A. ursinum extract among all tested pathogens. Accordingly, the lowest MIC and MBC of A. ursinum extract were determined for L. monocytogenes (28 and 29 mg/mL). The tested extract showed a similar antimicrobial potential to other examined bacterial strains (Salmonella Enteritidis, Proteus hauseri, Enterococcus faecalis and two strains of Escherichia coli) with MIC and MBC values at concentrations of 29 and 30 mg/mL, respectively. The dependence of the antimicrobial activity of the A. ursinum extract on the level of contamination of tested pathogens was also observed. The increase in the contamination level caused an intense reduction in antibacterial potential of the A. ursinum extract. The composition of the A. ursinum extract was analyzed and found to be a good source of polyphenols and sulfur compounds. However, considering the applied extraction method and the HPLC analysis of bioactive compounds, the antimicrobial potential may be attributed more to polyphenol content. The obtained results that the extracts have shown toward food pathogens open the possibility of using the tested extracts as natural additives in a variety of food products. |
format | Online Article Text |
id | pubmed-9325287 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-93252872022-07-27 Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method Stupar, Alena Šarić, Ljubiša Vidović, Senka Bajić, Aleksandra Kolarov, Violeta Šarić, Bojana Microorganisms Article The antimicrobial activity of Allium ursinum aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of A. ursinum extract for six bacterial pathogens were determined using the broth macrodilution method. Although the A. ursinum extract was shown to be effective toward all investigated foodborne bacteria, its antimicrobial activity depended on its concentration and bacterial strain. Listeria monocytogenes was the most sensitive to antimicrobial activity of A. ursinum extract among all tested pathogens. Accordingly, the lowest MIC and MBC of A. ursinum extract were determined for L. monocytogenes (28 and 29 mg/mL). The tested extract showed a similar antimicrobial potential to other examined bacterial strains (Salmonella Enteritidis, Proteus hauseri, Enterococcus faecalis and two strains of Escherichia coli) with MIC and MBC values at concentrations of 29 and 30 mg/mL, respectively. The dependence of the antimicrobial activity of the A. ursinum extract on the level of contamination of tested pathogens was also observed. The increase in the contamination level caused an intense reduction in antibacterial potential of the A. ursinum extract. The composition of the A. ursinum extract was analyzed and found to be a good source of polyphenols and sulfur compounds. However, considering the applied extraction method and the HPLC analysis of bioactive compounds, the antimicrobial potential may be attributed more to polyphenol content. The obtained results that the extracts have shown toward food pathogens open the possibility of using the tested extracts as natural additives in a variety of food products. MDPI 2022-07-06 /pmc/articles/PMC9325287/ /pubmed/35889077 http://dx.doi.org/10.3390/microorganisms10071358 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Stupar, Alena Šarić, Ljubiša Vidović, Senka Bajić, Aleksandra Kolarov, Violeta Šarić, Bojana Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method |
title | Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method |
title_full | Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method |
title_fullStr | Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method |
title_full_unstemmed | Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method |
title_short | Antibacterial Potential of Allium ursinum Extract Prepared by the Green Extraction Method |
title_sort | antibacterial potential of allium ursinum extract prepared by the green extraction method |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9325287/ https://www.ncbi.nlm.nih.gov/pubmed/35889077 http://dx.doi.org/10.3390/microorganisms10071358 |
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