Antimicrobial resistance of three common molecularly identified pathogenic bacteria to Allium aqueous extracts

dc.creatorMARIEZCURRENA BERASAIN, MARIA ANTONIA; 111307
dc.creatorArzate Serrano, Héctor Daniel; 652456
dc.creatorGUTIERREZ CASTILLO, ADRIANA DEL CARMEN; 35138
dc.creatorVALLADARES CARRANZA, BENJAMIN; 279979
dc.creatorBARBABOSA PLIEGO, ALBERTO; 348264
dc.creatorTalavera Rojas, Martín; 111873
dc.creatorMARIEZCURRENA BERASAIN, MARIA ANTONIA
dc.creatorArzate Serrano, Héctor Daniel
dc.creatorGUTIERREZ CASTILLO, ADRIANA DEL CARMEN
dc.creatorVALLADARES CARRANZA, BENJAMIN
dc.creatorBARBABOSA PLIEGO, ALBERTO
dc.creatorTalavera Rojas, Martín
dc.date2020-03-05T19:42:26Z
dc.date2020-03-05T19:42:26Z
dc.date2020-03-02
dc.date.accessioned2022-10-12T23:47:09Z
dc.date.available2022-10-12T23:47:09Z
dc.identifier0882-4010
dc.identifierhttp://hdl.handle.net/20.500.11799/106132
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4151091
dc.descriptionArticulo principal de estudiante de doctorado
dc.descriptionThe aim of this work was to evaluate the in vitro bacterial inhibition of different types of garlic on Escherichia coli ATCC 25922, Listeria monocytogenes and Staphylococcus aureus. The bacterial strains were molecularly identified using gen 16S rDNA molecular identification. Four different types of garlics were used: 1) white, 2) Japanese, 3) elephant and 3) black, and these were evaluated at two different concentrations (0.25 and 0.125 g/mL) per garlic type. Bioactive compounds present in the garlics were identified using high-performance liquid chromatography coupled to ultraviolet detector (HPLC-UV), and total polyphenols were quantified by the Folin-Ciocalteu technique. The Kirby-Bauber method was used for the bacterial evaluation. Aqueous extract of black garlic had the highest amount of polyphenols 6.26 ± 0.21 mg GAE/mL. The area of inhibition was measured and classified as sensitive, intermediate or resistant. Using the disc diffusion assay, higher concentration (0.25 g/mL) of aqueous extract of white garlic had the highest antibacterial activity area, with 21.46 ± 3.94 mm for L. monocytogenes, 20.61 ± 2.47 mm for S. aureus and 17.83 ± 2.21 mm for E. coli. White garlic had comparable antimicrobial activity as the control (tetracycline at 30 μg) as indicated by the size of the inhibition halos. Based on your results, white garlic can be used as an alternative to synthetic antimicrobials.
dc.descriptionSIyEA
dc.languageeng
dc.publisherMicrobial Pathogenesis
dc.relation2020
dc.rightsopenAccess
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0
dc.subjectAllium sativum Extracts Inhibition Bacterial resistance Antimicrobial
dc.subjectCIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA
dc.titleAntimicrobial resistance of three common molecularly identified pathogenic bacteria to Allium aqueous extracts
dc.typeArtículo
dc.typearticle


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