Current Nutrition & Food Science

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

Back

The Antimicrobial Activity and MICs of Black/Red Sour Cherry (Prunus cerasus L.) Extracts: III. Measurement of Sensitivity and Attenuation of Gram-Positive and Gram-Negative Bacteria and C. albicans in Culture

Author(s): Lama B. Hanbali, Raya S. Almor, Diana R. Bou Teen, Rana M. Ghadieh, Hiba A. Hasan, Yasmine K. Nakhal, John J. Haddad.

Abstract:

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

Keywords: Antimicrobial, attenuation, bacteria, black/red cherries, broth dilution, gram-positive, gram-negative, minimum inhibitory concentration, Prunus cerasus.

Order Reprints Order Eprints Rights & PermissionsPrintExport

Article Details

VOLUME: 9
ISSUE: 3
Year: 2013
Page: [233 - 248]
Pages: 16
DOI: 10.2174/1573401311309030007
Price: $58