Study Of Virulence Factors And Inhibitory Effect Of Salvia On Identified Gram Positive And Gram Negative Isolated From Soil

2017 ◽  
pp. 104
Author(s):  
Zahrah Adnan Dikhel
Keyword(s):  
Virulence Factors ◽  
Inhibitory Effect ◽  
Gram Positive ◽  
Gram Negative

scholarly journals The Carpathian lingonberry, raspberry and blackberry fruit extracts feature variable antimicrobial efficiency

2019 ◽  
pp. 27-32
Author(s):  
Emőke Mihok ◽  
Éva György ◽  
Endre Máthé
Keyword(s):  
Antimicrobial Properties ◽  
Ethanolic Extract ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Gram Positive ◽  
Gram Negative ◽  
Antimicrobial Effects ◽  
Fruit Extracts ◽  
Gram Positive Bacteria ◽  
Wild Berries

Wild berry is an excellent source of phytonutrients and/or bioactive compounds associated with significant therapeutic properties, so that they have been utilized in folk medicine and traditional nutrition throughout centuries. Multiple health-promoting effects, such as anti-inflammatory, anti-diabetic, anti-heart and coronary disease properties were attributed to such wild berries. It has also been proved that berries could feature antimicrobial effects that could be of a great importance for the prevention of food-feed poisoning and fighting back antibiotic resistance. In this study, we investigated the antimicrobial properties of lingonberry (Vaccinium vitis-idaea), raspberry (Rubus idaeus) and blackberry (Rubus fruticosus) crude and ethanolic extracts prepared from fruits obtained from the spontaneous flora of Eastern Carpathian Mountains situated in Transylvania. The antimicrobial effect of crude and alcoholic extracts were assessed on four Gram-negative, five Gram-positive bacteria and one yeast species using the agar diffusion method. The studied bacteria can cause food or feed spoilage and foodborne diseases. Our results indicate the significant inhibitory effect of lingonberry extracts in the case of Gram-negative bacteria like Proteus vulgaris and Salmonella Hartford, while among Gram-positive bacteria the strongest inhibitory effect was observed for Bacillus species like B. cereus, B. subtilis, B. mojavensis and Micrococcus luteus. The raspberry and blackberry extracts featured milder inhibitory effects in the case of the studied bacteria species. Furthermore, we have studied the crude or ethanolic extract combinations associated antimicrobial effects synergistic/additive or antagonistic properties. Interestingly, the triple and double ethanolic extract mixes had stronger antimicrobial properties, whereas the crude extract mixes showed relatively reduced effects, if any. Our results indicate that the antimicrobial activity of studied fruit extracts obtained from wild berries can vary upon the applied extraction method and their combination formulae, so that all these considerations must be taken into account when such fruit extracts are considered for foodstuff development.

Synthesis and antimicrobial properties of new 2-((4-ethylphenoxy)methyl)benzoylthioureas

2011 ◽  
Vol 65 (1) ◽  
Author(s):  
Carmen Limban ◽  
Alexandru Missir ◽  
Ileana Chirita ◽  
George Nitulescu ◽  
Miron Caproiu ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Quantitative Methods ◽  
Antimicrobial Properties ◽  
Phenyl Group ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Gram Positive ◽  
Gram Negative ◽  
Fungal Strains ◽  
Qualitative And Quantitative Methods

AbstractNew acylthiourea derivatives, 2-((4-ethylphenoxy)methyl)-N-(phenylcarbamothioyl)benzamides, were tested by qualitative and quantitative methods on various bacterial and fungal strains and proved to be active at low concentrations against Gram-positive and Gram-negative bacteria as well as fungi. These compounds were prepared by the reaction of 2-((4-ethylphenoxy)methyl)benzoyl isothiocyanate with various primary aromatic amines, and were characterised by melting point and solubility. The structures were identified by elemental analysis, 1H and 13C NMR, and IR spectral data. The level of antimicrobial activity of the new 2-((4-ethylphenoxy)methyl)benzoylthiourea derivatives was dependent on the type, number and position of the substituent on the phenyl group attached to thiourea nitrogen. The iodine and nitro substituents favoured the antimicrobial activity against the Gram-negative bacterial strains, while the highest inhibitory effect against Gram-positive and fungal strains was exhibited by compounds with electron-donating substituents such as the methyl and ethyl groups.

Effect of Organochlorine Pesticides on Growth and Biological Activities of Bacterial Species Important to the Dairy Food Industry

1976 ◽  
Vol 39 (2) ◽  
pp. 90-94 ◽  
Author(s):  
MARY L. SANDFORD ◽  
B. E. LANGLOIS
Keyword(s):  
Food Industry ◽  
Biological Activities ◽  
Bacterial Species ◽  
Inhibitory Effect ◽  
Growth Patterns ◽  
Gram Positive ◽  
Dairy Food ◽  
Gram Negative ◽  
Generation Times ◽  
Slight Inhibition

Three growth patterns (no effect, slight inhibition, or complete inhibition) were observed when bacterial species common to the dairy-food industry were grown in media containing 50 or 100 ppm DDT, dieldrin, or endrin. The pattern obtained appeared to depend on species and type and concentration of pesticide. All pesticides studied had a greater inhibitory effect on gram positive species than they had on gram negative species when grown in broth. Acid production by lactic acid bacteria was inhibited in broth plus 5 ppm chlordane or heptachlor but unaffected in skimmilk plus up to 100 ppm of these pesticides. Generation times for gram negative species grown in broth plus 10 ppm chlordane or heptachlor were similar to those obtained in controls. Growth of gram positive species was inhibited in broth plus 10 ppm of these pesticides but unaffected in skimmilk containing similar pesticide concentrations. Generation times for several gram negative species were increased by 10 ppm heptachlor in skimmilk.

scholarly journals Leukotoxins

Toxins ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 231
Author(s):  
Subramaniam Srikumaran
Keyword(s):  
Virulence Factors ◽  
Gram Negative Bacteria ◽  
Gram Positive ◽  
Gram Negative

Leukotoxins are the critical virulence factors of several Gram-positive and Gram-negative bacteria [...]

In Vitro Antibacterial Activities and Mechanisms of Action of Fatty Acid Monoglycerides Against Four Foodborne Bacteria

2020 ◽  
Vol 83 (2) ◽  
pp. 331-337
Author(s):  
WENYUE WANG ◽  
RUI WANG ◽  
GUIJU ZHANG ◽  
FANGLI CHEN ◽  
BAOCAI XU
Keyword(s):  
Antibacterial Activity ◽  
Antibacterial Activities ◽  
Carbon Chain ◽  
Antimicrobial Activities ◽  
Inhibitory Effect ◽  
Gram Positive ◽  
Gram Negative ◽  
E Coli ◽  
Alkaline Conditions

ABSTRACT Naturally occurring monoglyceride esters of fatty acids have been associated with a broad spectrum of antimicrobial activities. We used an automated turbidimetric method to measure the MIC and assess the antimicrobial activity of five monoglycerides (monocaprin, monolaurin, monomyristin, monopalmitin, and monostearin) against pathogenic strains of Staphylococcus aureus, Bacillus subtilis, Pseudomonas aeruginosa, and Escherichia coli. The antibacterial activity of monocaprin was highest because its carbon chain is shorter than those of other monoglycerides. The MICs of monocaprin against S. aureus, B. subtilis, P. aeruginosa, and E. coli were 0.32, 0.32, 2.5, and 2.5 mg/mL, respectively. Monocaprin had antibacterial activity under neutral and alkaline conditions (pH 7.0 to 9.0) but had no inhibitory effect on S. aureus, B. subtilis, and E. coli under weakly acidic conditions (pH 6.0). The antibacterial mechanism of monocaprin against gram-positive strains (S. aureus and B. subtilis) resulted from destruction of the cell membrane. In contrast, the antibacterial activity of monocaprin against gram-negative strains (P. aeruginosa and E. coli) was attributed to damage to lipopolysaccharides in the cell walls. Because of its inhibitory effect on both gram-positive and gram-negative bacteria, monocaprin could be used as an antibacterial additive in the food industry. HIGHLIGHTS

Antimicrobial Activity of Some Egyptian Spice Essential Oils

1989 ◽  
Vol 52 (9) ◽  
pp. 665-667 ◽  
Author(s):  
R. S. FARAG ◽  
Z. Y. DAW ◽  
F. M. HEWEDI ◽  
G. S. A. EL-BAROTY
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Microbial Growth ◽  
Inhibitory Effect ◽  
Diffusion Method ◽  
Gram Positive ◽  
Filter Paper Disc ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Chemical Structures

Six spice essential oils (sage, rosemary, caraway, cumin, clove, and thyme) and their basic ingredients were tested for their inhibitory effect against 3 strains of Gram-negative bacteria, 4 strains of Gram-positive bacteria, one acid fast bacterium, and one yeast. Preliminary screening of antimicrobial activity of the essential oils was done using the filter paper disc agar diffusion method. The minimum inhibitory concentration for each essential oil against various micro-organisms was also measured. Very low concentrations (0.25 – 12 mg/ml) of the various essential oils were sufficient to prevent microbial growth. The data show that Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative. The inhibition zones of different microbial growth produced by various essential oils were similar to those produced by their basic compounds. Thyme and cumin oils possessed very strong antimicrobial activity compared with the other essential oils. There was a relationship between the chemical structures of the most abundant compounds in the essential oils under investigation and the antimicrobial activity.

scholarly journals Determination of Patulin By TLC From Mouldy Apples

2010 ◽  
Vol 34 (1) ◽  
pp. 201-207
Author(s):  
Omar J. Al saree
Keyword(s):  
Escherichia Coli ◽  
Klebsiella Pneumoniae ◽  
Inhibitory Effect ◽  
Gram Negative Bacteria ◽  
Zone Of Inhibition ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria ◽  
Tlc Plates

Analysis of the decayed apples (van. Starking delicious), collected from the localmarket, for patulin mycotoxin, using column chromotography and TLC Plates showedthat the presence of the amount of patulin mycotoxin in the mouldy tissues (1.3 , 2.5 ,3.4 , 4.2, 5.5, and 6.4 ) cm in diameters were (5.1, 5.8, 6.3, 10.5, 12.3, and 14 ) μgpatulin/g moldy tissues respectively. According to this research also, Patulinmycotoxin could diffused to the surrounding mouldy tissues. It is found that (0.5and0.2), (1.0 and 0.5), and (1.5 and 0.5) μg patulin/g tissues in the first and secondcentimeters after mouldy tissues 4.2, 5.5 and 6.4 cm respectively, this phenomenondue to the presence of intracellular spaces in the tissues which allow to patulin todiffuse from mouldy to the healthy tissues there was no patulin found in the othersurrounding healthy tissues. Gram positive bacteria found to be more susceptible topatulin, the zone of inhibition against Staphyllococcus aureus was 10 to 11 mm indiameter at concentration 10 and 30 mg /ml respectively when compared with 0.3μg/ml streptomycin and 0.06 μg/ml ciprofloxacin while no inhibitory effect foundagainst Gram negative bacteria Klebsiella pneumoniae and Escherichia coli

scholarly journals Bacteriological Study of salivaricin production from treptococcus salivarius isolated from the oral cavity

2010 ◽  
Vol 4 (1) ◽  
pp. 23-33
Author(s):  
Ibtihal AbdulHadi Majeed ◽  
Abdulkareem Al-Kazaz ◽  
Moayad Sabri ◽  
Sahar Abdul-Wahab
Keyword(s):  
Oral Cavity ◽  
Inhibitory Activity ◽  
Inhibitory Effect ◽  
Antagonistic Effect ◽  
Streptococcus Salivarius ◽  
Gram Positive ◽  
Bacteriological Study ◽  
Gram Negative ◽  
Gram Positive Bacteria

A total of 115 samples (oral cavity swabs) were collected from healthy individuals. Sixty eight isolates were identified as Streptococcus salivarius using microscopical, biochemical and serotyping tests. The ability of Streptococcus salivarius local isolates to produce salivaricin was detected by testing the inhibitory activity against gram positive bacteria and gram negative bacteria. Results showed that only 26 isolates were capable of producing salivaricin and showed inhibitory activity against some gram positive isolates especially S. pyogenes, while no inhibitory effect was noticed towards the gram negative isolates that were used in this study. S. salivarius IS9 was selected according to its efficiency of inhibiting activity against a number of tested bacteria.The results of determination of antagonistic effect of IS9 against all local isolates of S. salivarius showed that 45 isolates of them were affected, while 23 isolates were not affected.

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