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Investigation of bioactive compounds and antimicrobial properties of aqueous garlic extracts on important food-borne zoonotic bacteria for food applications

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Abstract

The antimicrobial effects of aqueous extracts prepared by different extraction methods on important food-borne zoonotic bacteria (Klebsiella pneumoniae (ATCC700603), Campylobacter jejuni (ATTC 33,560), Salmonella Paratyphi A (NCTC13), Staphylococcus aureus (ATCC29213), and Enterococcus faecalis (ATCC29212)) were investigated. The bioactive components of aqueous garlic extract (GE) and aqueous garlic extract with particles (GEP) were analysed with solid-phase microextraction-gas chromatography mass spectrometry (SPME/GC–MS) system. The antimicrobial effect of GE and GEP were determined using agar well diffusion method, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC), and time-kill assay. The results showed there were two main components in GE and GEP, namely, diallyl disulphide (46.83% vs. 41.77%), and allyl trisulfide/trisulfide di-2-propenyl (20.81% vs. 19.74%). The data obtained from inhibition zone assay statistically indicated that GEP exhibited a higher antibacterial effect against Campylobacter jejuni and Salmonella Paratyphi A with zone diameters of 34.00 ± 0.82 and 34.50 ± 0.84, respectively (p < 0.05). GEP and GE showed more effective inhibitory effect on Gram positive E. faecalis with the MIC and MBC values of 50 mg/ml. S. aureus had high sensitivity as the lower concentration (< 50 mg/ml) of GEP was needed for its growth inhibition. All bacterial cells tested in the killing assay were reduced to remarkable levels within 3, 6, and 9 h after interacting with GEP and fully lost viability within 24 h. The study revealed that aqueous garlic extracts especially the particulate form were a very strong antimicrobial agent for overcoming food pathogens due to their bioactive substances.

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Data availability

The datasets are available from the corresponding author on reasonable request.

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Funding

This research was financed by the Scientific Research Projects of Cukurova University (BAP), Project number; TSA-2021–13822.

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Authors and Affiliations

  1. Department of Food Hygiene and Technology, Faculty of Ceyhan Veterinary Medicine, University of Cukurova, Adana, Turkey

    Hatice Yazgan

  2. Seafood Processing Technology, University of Cukurova, Adana, Turkey

    Esmeray Kuley & Yeşim Özogul

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  1. Hatice Yazgan
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  2. Esmeray Kuley
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Contributions

Hatice Yazgan: original draft preparation, software (microbiological and statistical analyses), writing. Esmeray Kuley: software (microbiological and chemical analysis). Yesim Özogul: conceptualization and editing.

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Correspondence to Hatice Yazgan.

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Yazgan, H., Kuley, E. & Özogul, Y. Investigation of bioactive compounds and antimicrobial properties of aqueous garlic extracts on important food-borne zoonotic bacteria for food applications. Biomass Conv. Bioref. (2022). https://doi.org/10.1007/s13399-022-03625-4

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  • DOI: https://doi.org/10.1007/s13399-022-03625-4

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