International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 1, Issue 3 (2016)

Assessment of a garlic product's antibacterial activity and its effects towards enteropathogenic Escherichia coli


Paola Del Serrone, Chiara Toniolo, Marcello Nicoletti

It is reported a garlic product’s antibacterial activity against 48 Escherichia coli isolates by standardized disc diffusion agar and micro dilution methods. The average of the Growth Inhibition Zone ranges from 8.13 ± 1.15 to 33.00 ± 1.00. It varies between enteropathogenic and non-enteropathogenic E. coli being, respectively, from 21.73 ± 1.35 to 33.00 ± 1.00 and from 8.13 ± 1.15 to 24.33 ± 1.15. It is significantly (P ≤ 0.05) different with respect to the antibiotic activity that is from 0.00 to 32.75 ± 0.55. The percent growth reduction revealed at 100 µL, 10 µL, 1 µL, and 0.1 µL, garlic product dilutions ranges from 91.51 ± 1.32 to 41. 51 ± 1.15; form 21.79 ± 1.00 to 89.61 ± 0.88; from 11.67 ± 1.33 to 71.19 ± 2.10; and from 11.11 ± 1.08 to 62.28 ± 0.59, respectively. There is a significant difference of antibacterial activity among the isolates and tested product dilutions. The highest percent growth reduction detected at 100 µL concerned mainly enteropathogenic E. coli isolates. Viability assays let exclude apoptotic and necrotic effects by garlic product on examined viable E. coli populations. Viable cells newly cultured after treatment still grow, but in less extent than the same not treated isolates. The enteropathogenic ones lost virulence factors. This study could represent a possible routinely approach to run quality control of Plant Derived Extract-based products and improve their national and international market in terms of either quality or efficacy. High Performance Thin Layer Chromatography confirmed the extract’s composition.
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