Abstract
The objective of the present study was to evaluate the antimicrobial potential of Artocarpus heterophyllus dry leaves extracts on S. enterica and E. coli and their interaction with conventional antimicrobials. Dried powdered leaves were used to produce hexane (Hex), methanolic (MeOH) and ethanolic residue (EtOHr) extracts. The antimicrobial test was performed against Escherichia coli, ATCC 25922, E. coli EPEC, CDC 086H35, and Salmonella enterica serotype Enteritidis phagotype 4 (SE PT4) through minimal inhibition concentration (MIC) and minimal bactericidal concentration (MBC). The agar diffusion technique, well and disc-variants were used to measure the antimicrobial effect of the plant extract combination with antimicrobial of clinical usage. We highlight the bactericidal effect of jackfruit tree leaves on E. coli and S. enterica SE PT4 at 7.2 mg/mL and the effect of the extracts on antimicrobial activity. The interaction between chloramphenicol and dry leaves extracts was characterized by both synergism and antagonism depending on extract type and bacteria used. The interaction between antimicrobial of clinical usage and jackfruit tree leaves extracts demonstrated changes in susceptibility profile of antimicrobials tending to an antagonist effect. As the jackfruit tree leaves may interfere on antimicrobials action, special attention should be given to its usage as traditional medicine in the treatment of food borne diseases.
Highlights
Foodborne diseases cause morbidity and mortality worldwide being a growing public health problem
In 2015, 59,000 cases of registered death were caused by Salmonella enterica; 37,000 by enteropathogenic E. coli (EPEC); and 26,000 by enterotoxigenic E. coli (ETEC) (World Health Organization, 2015)
The antimicrobial activity showed a bactericidal effect of MeOH, Hex and EtOH extracts against E. coli and S. enterica serotype Enteritidis phagotype 4 (SE PT4) at ≥7.2 mg/mL
Summary
Foodborne diseases cause morbidity and mortality worldwide being a growing public health problem. This report reveals that among hazards that contribute significantly to the burden of foodborne diseases there are 18 enteric pathogens. Salmonella spp. and Escherichia coli are the most frequent agents (Casburn-Jones & Farthing, 2004). In 2015, 59,000 cases of registered death were caused by Salmonella enterica; 37,000 by enteropathogenic E. coli (EPEC); and 26,000 by enterotoxigenic E. coli (ETEC) (World Health Organization, 2015). The food related pathogens have become an ever-increasing threat to humans. The treatment of these agents is centered in the management of electrolyte disturbances, in some cases, antimicrobial therapy is required (Centers for Disease Control and Prevention, 2004). The emergency of resistant microorganisms due to the indiscriminate use of antibiotics in animal food (Angulo et al, 2004; Mathew et al, 2007) and the pharmacological interaction between substances present in natural products (van Vuuren & Viljoen, 2011) may be a constraint to the resolution of foodborne diseases
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