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

The 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.

Sensitivity of Coriandrum sativum extract on bacterial pathogens isolated from digestive system of rabbits, and its role on in vitro cecal gas production and fermentation.

The present context was aimed to investigate the antibacterial potency of aqueous extract of coriander (Coriandrum sativum L.) leaves against bacterial pathogens isolated from the organs associated with digestive system of rabbit. This study also evaluated the influence of varied doses of aqueous extract of C. sativum (AECS) leaves on in vitro gas production (GP), methane (CH4) production, and some other pivotal fermentation parameters from caecal sample of rabbits. The pathogenic bacteria were isolated from mouth, caecum, and anus of rabbits, and further identified through morphological, biochemical, and molecular tools. The growth inhibitory characteristics of AECS against pathogens were determined using disc diffusion assay. Surprisingly, the result revealed lack of antibacterial potential at tested concentrations. Further, in order to demonstrate the in vitro GP and fermentation parameters in rabbits, four treatments comprising of 0, 0.6, 1.2, and 1.8 mL extract/g dry matter (DM) of AECS were used. Results showed no linear or quadratic effect (P > 0.05) on in vitro GP and CH4 production after the supplementation of AECS in the feeding diet. However, the inclusion of AECS at the concentration of 1.8 mL/g DM exhibited the lowest asymptotic CH4 production and initial delay prior to CH4 production. Similarly, the addition of AECS at 1.8 mL/g DM concentration reduced asymptotic GP as well as CH4 production, and improved fermentation parameters of rabbits when compared with the control and other tested doses. In a nutshell, the tested doses of AECS showed lack of antibacterial trait against the pathogenic bacteria isolated from mouth, caecum, and anus of rabbits. Besides, the AECS exhibited the unique potentiality of reducing GP and improving diversified fermentation parameters in rabbits, thereby suggesting its plausible role as an alternative to commercially available growth promoters in livestock industries.