Trisha Mansura Rahman, Deavyndra Gunawan Vyenna, Wong Jun Xian, Pak Dek Mohd Sabri, Rukayadi Yaya
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia.
Natural Medicines and Products Research Laboratory (NatureMeds), Institute of Bioscience, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia.
Heliyon. 2024 Aug 3;10(16):e35691. doi: 10.1016/j.heliyon.2024.e35691. eCollection 2024 Aug 30.
L. is an evergreen tree that belongs to the Gnetaceae family and is commonly used as a vegetable and medicinal plant among indigenous people. The key goal of this study was to assess the antibacterial efficacy of ethanolic leaf extract (EGLE) against six food-borne pathogens. The antimicrobial activity of EGLE was evaluated using multiple methods, including the well diffusion assay (WDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill assay. Gas Chromatography-Mass Spectrometry (GC-MS) analysis was used to identify active volatile compounds responsible for EGLE's antibacterial activities. Total plate count (TPC) was conducted to measure microbial populations and evaluate the efficacy of EGLE as a natural preservative in raw quail eggs. 100 g of dried and powdered sample yielded an average of 11.58 ± 0.38 % post-extraction. The inhibition zone in WDA ranged from 11.00 ± 0.57-13.50 ± 0.58 mm, MIC ranged from 6.25 to 50.00 mg/mL, and MBC values were between 12.5 and >50 mg/mL. Results from the time-kill study showed that at 4 × MIC and . were completely killed in 1 h incubation time and other bacteria were killed within 2-4 h. Findings from TPC demonstrated that at the highest tested concentration of EGLE, there was no significant bacterial growth for a 30-day observation period. Thereby, suggesting that it had the potential to function as a natural preservative for raw quail eggs. EGLE may be a viable alternative to synthetic preservatives in combating food-borne pathogens.
辣木是一种常绿乔木，属于买麻藤科，在原住民中通常用作蔬菜和药用植物。本研究的主要目的是评估乙醇叶提取物（EGLE）对六种食源性病原体的抗菌效果。采用多种方法评估EGLE的抗菌活性，包括纸片扩散法（WDA）、最低抑菌浓度（MIC）、最低杀菌浓度（MBC）和时间杀菌试验。利用气相色谱-质谱联用（GC-MS）分析来鉴定导致EGLE抗菌活性的活性挥发性化合物。进行总平板计数（TPC）以测量微生物数量，并评估EGLE作为生鹌鹑蛋天然防腐剂的功效。100克干燥粉末状样品提取后平均得率为11.58±0.38%。WDA中的抑菌圈范围为11.00±0.57 - 13.50±0.58毫米，MIC范围为6.25至50.00毫克/毫升，MBC值在12.5至>50毫克/毫升之间。时间杀菌研究结果表明，在4×MIC时，[此处原文缺失部分内容]在1小时培养时间内被完全杀死，其他细菌在2 - 4小时内被杀死。TPC结果表明在EGLE的最高测试浓度下，在30天观察期内没有明显的细菌生长。因此，表明它有潜力作为生鹌鹑蛋的天然防腐剂。在对抗食源性病原体方面，EGLE可能是合成防腐剂的可行替代品。
