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Estudio de las propiedades antibacterianas del extracto acuoso de ๐๐ณ๐ช๐จ๐ข๐ฏ๐ถ๐ฎ ๐ด๐บ๐ณ๐ช๐ข๐ค๐ถ๐ฎ L. en ๐๐ข๐ญ๐ฎ๐ฐ๐ฏ๐ฆ๐ญ๐ญ๐ข ๐ด๐ฑ๐ฑ.
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Abstract
Se necesitan crear mecanismos de preservaciรณn mรกs rigurosos, sin hacer daรฑo al ambiente para mantener la inocuidad de un alimento. El propรณsito principal de esta investigaciรณn fue evaluar las propiedades antibacterianas del extracto acuoso del Origanum syriacum L. contra Salmonella enterica diarizonae, Salmonella enterica subespecie enterica serotipo typhi, y Salmonella enterica subespecie enterica serotipo enteritidis, con el propรณsito de utilizarse como conservante natural para alimentos. Se utilizaron dos cultivos de orรฉgano provenientes de Aguadilla e Isabela, Puerto Rico. La cepa de Salmonella enterica diarizonae ATTC 29934, se recuperรณ en el Recinto Universitario de Mayagรผez. La cepa S. enterica serotipo typhi y S. enterica serotipo enteritidis Microkwik se recolectรณ en la Universidad de Puerto Rico en Aguadilla. Se detectรณ la presencia de fenoles totales en el extracto acuoso de Origanum syriacum L. utilizando el ensayo de Folin-Ciocalteu. A 500ฮผl de extracto se encontrรณ la mayor concentraciรณn de fenoles totales a 0.1098 mg/mL para el cultivo de Aguadilla y 0.1085 mg/mL para el cultivo de Isabela. Existen similitudes en concentraciรณn de fenoles totales para ambos cultivos estudiados. Se utilizรณ el mรฉtodo de discos de difusiรณn con el extracto sin diluir y se identificรณ que S. enterica diarizonae no creciรณ por 24 horas. S. enterica serotipo typhi creciรณ a las 8 horas y S.enterica serotipo enteritidis a las 10 horas de incubaciรณn. Se realizรณ el anรกlisis estadรญstico de prueba t, sobre el uso del extracto acuoso de O. Syriacum L. lo cual demuestra que el extracto de orรฉgano tiene una actividad antibacteriana limitada que dura de 6-10 horas de incubaciรณn sobre S. enterica serotipo typhi y S. enterica serotipo enteritidis. El extracto acuoso tiene un poder bacteriostรกtico, al reducir su crecimiento y el efecto es diferente para cada subespecie y serotipo de la Salmonella enterica.
Food preservation mechanisms need to be more aggressive against pathogens without harming the environment. The main purpose of this research was to evaluate the antibacterial properties of the aqueous extract of Origanum Syriacum L. against Salmonella enterica diarizonae, Salmonella enterica subspecies enterica serotype typhi, and Salmonella enterica subspecies enterica serotype enteritidis, with the intention of using it as a natural preservative. The oregano was harvested in Aguadilla and Isabela, Puerto Rico. The Salmonella enterica diarizonae ATTC 29934 strain was recovered in the University of Puerto Rico, in Mayaguez. Salmonella enterica serotype typhi and Salmonella enterica serotype enteritidis Microkwik strain were collected from the University of Puerto Rico, in Aguadilla. The presence of phenolic compounds in the aqueous extract of Origanum syriacum L. was detected using the Folin-Ciocalteu assay. At 500 ฮผL of extract, the highest concentration of phenolic compounds was found. The Aguadilla crop had a concentration of 0.1098 mg/mL and the Isabela crop had a 0.1085 mg/mL concentration of phenolic compounds. It was determined that there are similarities in the concentration of phenolic compounds for both crops. Disk diffusion method was performed, and the results were that S. enterica diarizonae did not grow in the culture medium for 24 hours. S. enterica serotype typhi grew at 8 hours and S. enterica serotype enteritidis grew at 10 hours of incubation. T-test analysis was performed on the use of Origanum syriacum L. extract and shows that the oregano extract has a limited antibacterial activity that lasts 6 to 10 hours of incubation against S. enterica serotype typhi and S. enterica serotype enteritidis. The aqueous extract slows bacterial growth and has limited antibacterial properties, having a different effect for each Salmonella enterica subspecies and serotypes.
Food preservation mechanisms need to be more aggressive against pathogens without harming the environment. The main purpose of this research was to evaluate the antibacterial properties of the aqueous extract of Origanum Syriacum L. against Salmonella enterica diarizonae, Salmonella enterica subspecies enterica serotype typhi, and Salmonella enterica subspecies enterica serotype enteritidis, with the intention of using it as a natural preservative. The oregano was harvested in Aguadilla and Isabela, Puerto Rico. The Salmonella enterica diarizonae ATTC 29934 strain was recovered in the University of Puerto Rico, in Mayaguez. Salmonella enterica serotype typhi and Salmonella enterica serotype enteritidis Microkwik strain were collected from the University of Puerto Rico, in Aguadilla. The presence of phenolic compounds in the aqueous extract of Origanum syriacum L. was detected using the Folin-Ciocalteu assay. At 500 ฮผL of extract, the highest concentration of phenolic compounds was found. The Aguadilla crop had a concentration of 0.1098 mg/mL and the Isabela crop had a 0.1085 mg/mL concentration of phenolic compounds. It was determined that there are similarities in the concentration of phenolic compounds for both crops. Disk diffusion method was performed, and the results were that S. enterica diarizonae did not grow in the culture medium for 24 hours. S. enterica serotype typhi grew at 8 hours and S. enterica serotype enteritidis grew at 10 hours of incubation. T-test analysis was performed on the use of Origanum syriacum L. extract and shows that the oregano extract has a limited antibacterial activity that lasts 6 to 10 hours of incubation against S. enterica serotype typhi and S. enterica serotype enteritidis. The aqueous extract slows bacterial growth and has limited antibacterial properties, having a different effect for each Salmonella enterica subspecies and serotypes.
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Date
2023-05-12
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Keywords
Propiedades Antibacterianas, Salmonella spp., Origanum Syriacum L., Oregano, Disk diffusion method