Current Nutrition & Food Science

Undurti N. Das  
UND Life Sciences
Shaker Heights
OH 44120
USA

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The Antimicrobial Activity of Sweet Cherry (Prunus avium) Extracts: II. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram- Negative Bacteria and C. albicans in Culture

Author(s): Lama B. Hanbali, Jamal G. Amiry, Rana M. Ghadieh, Hiba A. Hasan, Sara S. Koussan, Yasmine K. Nakhal, Ali M. Tarraf, John J. Haddad.

Abstract:

We have previously measured the antimicrobial activities of sweet cherry extracts (SCE) in grampositive/ negative bacteria and C. albicans using disk diffusion method [1]. Extracts were subdivided into the following categories: Whole juice (WJE), methanol-extracted (MEJ), ddH2O-extracted pomace (dPOM) and methanol-extracted pomace (mPOM). In this study the minimum inhibitory concentrations (MICs) were assessed @ 24 hrs. following bacterial/ fungus inoculations. WJE: MICs (1/4 – 1/8) for gram-positive and (undiluted – 1/32) for gram-negative bacteria; MIC for fungus was 1/32. MEJ: MICs (undiluted – 1/16) for gram-positive and (undiluted – 1/16) for gram-negative bacteria; MIC for fungus was 1/16. dPOM: MICs (undiluted – 1/32) for gram-positive and (undiluted – 1/32) for gram-negative bacteria; MIC for fungus was 1/2. mPOM: MICs (1/2 – 1/16) for gram-positive and (1/2 – 1/16) for gram-negative bacteria; MIC for fungus was 1/8. These results confirm the measurable attenuating effect of P. avium extracts on the differential resistance/sensitivity of gram-positive and gram-negative bacteria and C. albicans in broth cultures.

Keywords: Antimicrobial, attenuation, bacteria, broth dilution, cherries, gram-positive, gram-negative, minimum inhibitory concentration, Prunus avium, plant, culture

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Article Details

VOLUME: 8
ISSUE: 4
Year: 2012
Page: [292 - 303]
Pages: 12
DOI: 10.2174/157340112803832174
Price: $58