Antibacterial activity of flavonoid extracts from and against multidrug-resistant foodborne bacterial isolates.

BACKGROUND

Food poisoning caused by bacterial agents is a worldwide problem, usually accompanied by unpleasant symptoms and may be severe leading to death. Natural compounds from marine algae namely flavonoids may play a role in the remedy of this condition.

AIM

This research aims to assess the potency of flavonoids extracted from and as antibacterial agents.

METHODS

was collected from Western Libyan Coast and was collected from Farwa Island. The antimicrobial activity and determination of minimum inhibitory concentration of algal flavonoid-containing extracts was performed against some positive and negative Gram bacteria.

RESULTS

Crude extract containing flavonoids from was more effective than extract against with antimicrobial essay (25-28 + 1 and 14.5-37.5 + 0.5-1.5), MIC (50 and 50-250 µg/ml), MBC (75 and 75-250 µg/ml). In the antimicrobial assay (19-24.5 + 0.5-1.5: 24 + 1), MIC (50-250 + 100 µg/ml), and MBC (250 and 125 µg/ml). On the other hand, flavonoids containing extract from were more effective than against Enterohemorrhagic O157 EHEC O157 (25-28 + 1: 14-18.5 + 0.5-1.5), MIC (100-250:100-500 µg/ml), and MBC (150-250 and 250-500 µg/ml). qualitatively combat by flavonoid from (13.5-14 + 0.5-1: 10.5-13.5 + 0.5-1.5), MIC (100-250: 250 µg/ml), and MBC (100-250: 250 µg/ml). Flavonoids from (4 strains: 2 strains) were effective against Crude flavonoids from both algae were not effective against

CONCLUSION

Data from this study could conclude that flavonoid extracts from could be used against foodborne bacterial agents.