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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Autores principales:	Belguith,H, Kthiri,F, Ben Ammar,A, Jaafoura,H, Ben Hamida,J, Landoulsi,A
Lenguaje:	English
Publicado:	Sociedad Chilena de Anatomía 2009
Materias:	Allium sativum Allicin Antimicrobial effects Garlic Salmonella hada Ultrastructure
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022009000300013
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spelling	oai:scielo:S0717-950220090003000132010-04-05Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic ExtractBelguith,HKthiri,FBen Ammar,AJaafoura,HBen Hamida,JLandoulsi,A Allium sativum Allicin Antimicrobial effects Garlic Salmonella hada Ultrastructure 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.info:eu-repo/semantics/openAccessSociedad Chilena de AnatomíaInternational Journal of Morphology v.27 n.3 20092009-09-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022009000300013en10.4067/S0717-95022009000300013
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Allium sativum Allicin Antimicrobial effects Garlic Salmonella hada Ultrastructure
spellingShingle	Allium sativum Allicin Antimicrobial effects Garlic Salmonella hada Ultrastructure Belguith,H Kthiri,F Ben Ammar,A Jaafoura,H Ben Hamida,J Landoulsi,A Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
description	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.
author	Belguith,H Kthiri,F Ben Ammar,A Jaafoura,H Ben Hamida,J Landoulsi,A
author_facet	Belguith,H Kthiri,F Ben Ammar,A Jaafoura,H Ben Hamida,J Landoulsi,A
author_sort	Belguith,H
title	Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
title_short	Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
title_full	Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
title_fullStr	Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
title_full_unstemmed	Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract
title_sort	morphological and biochemical changes of salmonella hadar exposed to aqueous garlic extract
publisher	Sociedad Chilena de Anatomía
publishDate	2009
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-95022009000300013
work_keys_str_mv	AT belguithh morphologicalandbiochemicalchangesofsalmonellahadarexposedtoaqueousgarlicextract AT kthirif morphologicalandbiochemicalchangesofsalmonellahadarexposedtoaqueousgarlicextract AT benammara morphologicalandbiochemicalchangesofsalmonellahadarexposedtoaqueousgarlicextract AT jaafourah morphologicalandbiochemicalchangesofsalmonellahadarexposedtoaqueousgarlicextract AT benhamidaj morphologicalandbiochemicalchangesofsalmonellahadarexposedtoaqueousgarlicextract AT landoulsia morphologicalandbiochemicalchangesofsalmonellahadarexposedtoaqueousgarlicextract
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Morphological and Biochemical Changes of Salmonella hadar Exposed to Aqueous Garlic Extract

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