Navigation

P3-147 Antimicrobial Activity and Mechanism of Garlic (Allium sativum) Extracts against Aeromonas hydrophila

Wednesday, July 12, 2017
Exhibit Hall (Tampa Convention Center)
You Jin Kim , Kyungpook National University , Daegu , South Korea
In Young Choi , Kyungpook National University , Daegu , South Korea
Won Keun Song , Kyungpook National University , Daegu , South Korea
Dong Wook Jang , Kyungpook National University , Daegu , South Korea
Hae-Yeong Lee , Kyungpook National University , Daegu , South Korea
Min-Jeong Lee , Kyungpook National University , Daegu , South Korea
Mi-Kyung Park , Kyungpook National University , Daegu , South Korea
Introduction: Garlic (Allium sativum) belongs to the Lilliaceae family and has a wide range of antimicrobial activity against bacteria, fungi, protozoa, and viruses. Although many studies have been focused on antimicrobial activity of garlic extracts, they have not been focused on Aeromonas strains.

Purpose: The purpose of this study was to investigate the antimicrobial activity and antimicrobial mechanisms of garlic extracts against A. hydrophila.

Methods: Garlic was extracted with water and ethanol at 22°C and 90°C, respectively. The antimicrobial activity and MIC test of each extract were investigated using the disc diffusion method. The impact of garlic extracts on cell wall synthesis of A. hydrophila was examined using a TEM. Bradford assay was performed to examine the protein leakage from the cell wall and inhibition of protein synthesis.

Results: Water and ethanol garlic extracts at 22°C showed greater antimicrobial activities against all 9 Aeromonas strains than water and ethanol garlic extracts at 90°C. The ethanol garlic extract at 22°C showed the highest antimicrobial activity against A. hydrophila SNUFPC A7 with a clear zone size of 18.33±0.58 mm. An MIC test confirmed that water and ethanol garlic extract at 22°C exhibited the most potent antimicrobial activities against A. hydrophila JUNAH, SNUFPC A3, SNUFPC A7, SNUFPC A8, SNUFPC A9 at 10 mg/disc. TEM images of A. hydrophila SNUFPC A7 after exposure to garlic extract showed noticeable changes in the cell membranes of A. hydrophila presumably due to the outflow of cell constituents. Bradford assay confirmed that both water and ethanol extract damaged the cell membranes of A. hydrophila SNUFPC A7. The leakage of bacterial protein increased significantly as incubation time was increased.

Significance: This study demonstrated that water and ethanol garlic extract at 22°C showed antimicrobial activity against Aeromonas strains by changing its cell walls and affecting protein synthesis.

Back to: Poster Session 3 – Low-water Activity Foods, Packaging, Produce, Microbial Food Spoilage, Antimicrobials, Laboratory and Detection Methods, Water
<< Previous Abstract | Next Abstract >>