Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
The effect on Salmonella hadar growth was investigated using fresh sterile liquid medium (Pronadisa, Hispanlab) containing aqueous garlic extract (AGE) at different concentration (0, 11, 12, and 13 mg/ml). The garlic extract added at these final concentrations had a bacteriostatic effect on Salmonel...
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| Langue: | English |
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Sociedad Chilena de Anatomía
2009
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| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022009000300013 |
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| Résumé: | The effect on Salmonella hadar growth was investigated using fresh sterile liquid medium (Pronadisa, Hispanlab) containing aqueous garlic extract (AGE) at different concentration (0, 11, 12, and 13 mg/ml). The garlic extract added at these final concentrations had a bacteriostatic effect on Salmonella hadar. The effect of these bacteriostatic concentration of AGE on the growth of the tested serovar, revealed a pattern of inhibition characterized by: (i) a transitory inhibition phase whose duration was proportional to AGE concentration (ii) a resumed growth phase which showed a lower rate of growth than in uninhibited controls, and (iii) an entry into stationary phase at a lower culture density. The minimal inhibitory concentration and minimum bactericidal concentrations were very close, garlic MIC was 12 mg/ml and the MBC was 14 mg/ml. Among enzymatic activities followed with the API-ZYM system, significant changes during the inhibition phase were detected. These biochemical changes represent an adaptative response towards the garlic stress. Some cellular enzymatic activities disappeared, whereas others were induced or maintained after AGE addition. TEM images of the samples treated with the bacteriostatic concentration of AGE (12 mg/ml) revealed the rupture of cell walls and nonhomogeneous disposition of cytoplasmic materials within treated bacteria. |
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