Browsing by Subject "Antibacterial"
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ItemAntibacterial activity of Chrysanthemum indicum, Centella asiatica and Andrographis paniculata on Bacillus cereus and Listeria monocytogenes under Low pH StressClassic food preservation methods do not guarantee to inhibit Bacillus cereus and Listeria monocytogenes growth. The application of natural antibacterial agent is an alternative way to control their growth. Asia herbs, Chrysanthemum indicum, Centella asiatica, and Andrographis paniculata were used in this experiment to test their antibacterial activity under low pH stress. Their antibacterial activities of 95% ethanolic crude extracts were tested on B. cereus and L. monocytogenes 10403S under different low pH stress by agar disc diffusion method. The best antibacterial effect on both bacteria was found at low pH stress condition. Lowering pH also acts as one inhibitory effect. The result of in vitro antibacterial effect as inhibition zone at pH 7.0, 6.5, 6.0, 5.5, showed that the inhibition zone diameters of C. indicum extracts were 7.62±1.18. 7.87±2.35, 6.25±3.06 and 9.50±2.14 cm, while the inhibition zone diameters of C. asiatica extracts were 8.75±1.03, 8.75±2.66, 7.75±2.37 and 9.12±1.96 cm and A. paniculata extracts were 9.75±1.75, 5.87±3.52, 8.5±1.23 and 9.33±1.63 against L. monocytogenes 10403S, respectively. Under the same condition, the inhibition zone diameters of C. indicum extracts at 2.12±0.64, 1.37±0.92, 0.93±0.78 and 6.00±3.25 cm, the inhibition zone diameters of C. asiatica extracts at 0.62±0.44, 2.25±0.46, 1.75±0.28 and 6.50±1.60 cm and A. paniculata extracts at 0.87±0.79, 1.25±0.60, 2.00±1.65 and 6.00±1.31, respectively against B. cereus. All 95% ethanolic crude extracts showed more inhibition effect on L. monocytogenes 10403S than B.cereus. However, the promising active antibacterial compounds in all three herbs are needed to be identified. The MBCs of A. paniculata, C. asiatica and C. indicum showed 4, 16 and >32 µl/ml against B. cereus while A. paniculata and C. asiatica showed 16 and >32 µl/ml against L. monocytogenes 10403S.
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ItemAntibacterial Activity of Thai Red Curry Paste in Kang-Kati (Thai Red Curry) Model on Salmonella enterica Typhimurium DT104b( 2013-06) Patchanee YasurinNowadays food safety becomes an international concern. Natural antibacterial is now become very interesting food safety trend. The investigation on the food itself having antibacterial activity becomes more dynamic. Salmonella sp. has been reported its outbreaks recently in different variety of food. Kang-Kati (Thai red curry) is a Thai cultural dish and also worldwide well-known menu. The Thai red curry paste, Thai red curry’s main ingredients, compose of many herbs including Capsicum annuum (Red chili), Cymbopogon citrates (Lemongrass), Alpinia galangal (Galangal), Allium ascalonicum L (Shallot), Allium sativum (Garlic), Citrus hystrix (kaffir lime), Cuminum cyminum (Cumin). Therefore, this study aimed to investigate the potential of Thai red curry paste in Kang-Kati using fresh coconut milk model as natural antibacterial agent against S. enterica Typhimurium DT104b. Kang-Kati was prepared according to Thai homemade authentic cooking method as it has been served in Thai cuisine and was inoculated with 1% culture. Thai curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. The result showed that the level of S. enterica Typhimurium DT104b in Kang-Kati was significant lower than of positive control (NB) (P<0.05) in 6th hour; 8.32±0.04, 8.02±0.08 log CFU/ml, respectively. The t-test has been done by using SPSS on log CFU/ml with P < 0.05. It is indicated that Thai red curry paste in Kang-Kati model showed promising combinated antibacterial activity against food-borne pathogenic bacteria, S. enterica Typhimurium DT104b.
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ItemThe Development of Centella asiatica Extract-Loaded BSA Nanoparticles Production to Improve Bioavailability(Assumption University, ) Patchanee YasurinCentella asiatica cBao-bog) is used as a traditional drug widely in Asia. C. asiatica crude extracts showed excellent potential in-vitro but less or no in-vivo activity due to their poor lipid solubility or improper molecular size or both, resulting in poor absorption, poor dosing and poor bioavailability. The Bovine serum albumin cBSA) can attract macromolecular and carry wide variety of molecule. So this research was aimed to develop C. asiatica extract-loaded BSA nanoparticles cCBNP) to improve bioavailability. CBNP was prepared by the desolvation method using three different ratio C. asiatica crude chloroform extracts: BSA cl:2, 1:3, and 1:4). The well agar diffusion method was used for evaluating antibacterial activity of CBNP with different concentration (100, 200, and 300 µg!Illl) against five food borne pathogens cEscherichia coli ATCC25822, Salmonella enterica Typhimurium U302 cDT104b), S. enterica Enteritidis chuman), S. enterica 4,5,12:i:- chumall) US clone, and Bacillus cereus). The results showed that the antibacterial activity of CBNP did not show significant different on three different ratio and concentration in all food borne pathogens except S. enterica Enteritidis chuman) and B. cereus cP < 0.05). The highest antibacterial active of CBNP was 1.07±0.46 cm against S. enterica Enteritidis (human) on ratio 1 :4, 200 µg!Illl. The antibacterial activity of CBNP gave almost 2 times highe than free crude C. asiatica chloroform extracts. The modified Folin-Ciocalteu method, Ferric reducing antioxidant potential assay and DPPH assay were used for evaluating antioxidant activity. The highest antioxidant activity represented by the amount of phenolic content of CBNP was 14.59±6.74 µgGAEIIllg using ratio 1:2. The amount of phenolic content of CBNP did not show significant different between ratio 1 :2 and others cP < 0.05). For Ferric reducing antioxidant potential assay and DPPH assay, crude chloroform extract showed significantly higher activity than CBNP were 1.00 ± 0.15 mmol Fe2 + 1Illg and 29.44 ± 8.20 % DPPH radical scavenging respectively cP < 0.05). The entrapment efficiency and loading efficiency of CBNP showed highest value on ratio 1 :4 which were 96.94 ± 1.48% and 42.05 ± 5.68% respectively. It's also showed highest in release kinetic In Vitro approximately 12% during the whole period of 6 hours in both artificial gastric and intestinal juice. C. asiatica crude chloroform extract have higher solubility in water than CBNP but CBNP have higher stability in releasing crude chloroform extract. The results indicated that CBNP showed the promising to increase bioavailability of C. asiatica.
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ItemIn-vitro Individual Antibacterial Activity Of Thai Red Curry Paste Ingredients Against Salmonella Enterica Enteritidis (Human) And Listeria Monocytogenes 10403s( 2015) Patchanee Yasurin ; Treuktongjai SaenghirunaThai red curry paste consists of herbs which have potential to be natural antibacterial agents. Therefore 7 herbs of Thai curry paste ingredients; Chili (Capsicum annuum), Kaffir lime (Citrus hystrix), Cumin (Cuminum cyminum L.), Shallot (Allium ascalonicum L.),Garlic (Allium sativum), Lemongrass (Cymbopogon citrates), and Galangal (Alpinia galangal), were investigated for their individual antibacterial activity againt Salmonella enterica Enteritidis (human) and Listeria monocytogenes 10403S by agar diffusion method Agar under 3 extraction3; water, UHT coconut milk and fresh coconut milk. In-vitro antibacterial screening results, fresh coconut milk extraction showed the highest potential in inhibiting S. enterica Enteritidis (human), in all herbs and the highest antibacterial activity was found in garlic; 01.00 ± 0.18 cm, using water extraction. For L. monocytogenes 10403S, the highest antibacterial activity was found in lemon grass using fresh coconut milk extraction; 0.90 ± 0.12 cm. The minimum inhibitory concentration (MICs), using broth dilution method, of all herbs were between 80 to >160µl/ ml. The minimum bactericidal concentrations (MBCs) of all herbs under three extractions, using broth dilution method, showed >160µl/ml in both bacteria. The herbs in Thai red curry paste ingredient showed the significantly promising antibacterial activity against food-borne pathogen, S. enterica Enteritidis (human) and L. monocytogenes10403S.
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ItemNatural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica EnteritidisBeginning in the 1970s, the incidence of Salmonella enterica serotype Enteritidis (SE) infection and the number of related outbreaks in the United States has increased dramatically. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become a well-known dish worldwide having fresh coconut milk and red curry paste as a main ingredient. The red curry paste main ingredients include various types of herbs; Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), Cymbopogon citratus (Lemongrass), Alpinia galangal (Galangal). All of the mentioned herbs have been investigated for their antibiotics activity. Therefore, the objective of this research is to investigate the antibacterial activity of red curry paste in Kang-Kati and Knag-Panaeng model against Salmonella enterica Enteritidis. The curry paste in-vitro antibacterial activity was evaluated by cell count serial dilution method on SS media every hour for 6 hrs at room temperature. Thai curry was prepared by Thai homemade authentic cooking method as it has been served in Thai cuisine. The result showed that the S. enterica Enteritidis log CFU/ml level in Kang-Kati was significantly lower than in nutrient broth (NB), as positive control, (P < 0.05) since 4th - 6th hour, 4th; 6.27±0.01 and 6.42±0.05, 5thhr; 6.36±0.04 and 7.20±0.07 and 6thhr; 7.13±0.05 and 7.39±0.03 log CFU/ml, respectively. For Kang-Panaeng was significant lower than those of positive control (NB), (P<0.05) at 5th and 6th hour: 5thhr; 6.45±0.017and 8.05±0.072, 6thhr;6.71±0.448 and 8.11±0.070 log CFU/ml, respectively. The T-test has been done by using SAS on log CFU/ml with P < 0.05.The curry paste in both Kang-Kati and Kang-Panaeng model showed promising antibacterial activity against food-borne pathogenic bacteria, S enterica Enteritidis.
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ItemReview: antibacterial, antioxidant and chemical profile of centella asiatica( 2014) Supawan Rattanakom ; Patchanee YasurinPlants have been used since ancient times whether as foods/seasoning or medicinal purposes. The used of plants for medicinal purposes can be found almost every parts of the world; from Africa to Europe. Nowadays, there are increasing trends of using natural products. From the discovery that effective life span of any antibiotic is limited. Scientists try to discover alternatives. One of the sources is from plants. As they have an almost limitless ability to synthesize aromatic substances especially plant secondary metabolites. Most of plant secondary metabolites serve as plant defense mechanisms against predation by microorganisms, insects, and herbivores. Thus this is where the hypothesis of using plants as alternative antimicrobial agents. Not only that, plant also contains phenolic compounds that can be served as natural antioxidants. Interestingly herbs are considered to be one of the alternatives consumers choose to use. In Thailand, Centella asiatica can be found in local market and locally called Buabok. C. asiatica is famous in Ayurvedic medicine for the treatment of leprosy, insanity, asthma, ulcers, eczema, skin tuberculosis, wounds, stomach aches, arthritis, varicose veins and high blood pressure. By that, gathered information of antibacterial, antioxidant and chemical profile of C. asiatica could serve as stepping stone.
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Itemการศึกษาฤทธิ์ต้านจุลชีพของพริก แกงในแกงป่าในการยับยั้งเชื้อ Listeria monocytogenes 10403Sสารสกัดธรรมชาติที่มีฤทธิ์ต้านจุลชีพนั้นได้รับความสนใจอย่างมากโดยเฉพาะในด้านความปลอดภัยของอาหาร การศึกษาอาหารที่มีฤทธิ์ต้านจุลชีพนั้นเป็นเรื่องที่น่าสนใจ พริกแกงแดงเป็นเครื่องปรุงหลักที่ใช้ในการทําแกงป่า โดยทั่วไป ส่วนผสมของพริกแกงแดงประกอบไปด้วย พริกแห้ง กระเทียม หอมแดง ตะไคร้ ผิวมะกรูด ข่า และเมล็ดยี่หร่า งานวิจัยนี้ มีจุดประสงค์ที่จะศึกษาฤทธิ์ความเป็นไปได้ที่พริกแกงในแกงป่าจะมีฤทธิ์ในการยับยั้งเชื้อ Listeria monocytogenes 10403S แกงป่าเตรียมโดยใช้วิธีการต้ม1 ชั่วโมง ในสัดส่วน น้ํา 500 มิลลิลิตรต่อพริกแกง 45 กรัมรอให้เย็น และใส่เชื้อลงไป 1 % v/v ศึกษาฤทธิ์ต้านจุลชีพของพริกแกงโดยใช้วิธี in-vitro by cell count serial dilution ลงบนอาหารเลี้ยงเชื้อ BHI ทุกๆ 1 ชั่วโมงเป็นเวลา 6 ชั่วโมง ที่อุณหภูมิห้อง และควบคุมการปนเปื้อนจากเชื้อชนิดอื่นโดยการเก็บตัวอย่างจากชั่วโมงที่ศูนย์ ก่อนการถ่ายเชื้อ ผลการศึกษาแสดงให้เห็นว่าการเจริญเติบโตของ L. monocytogenes 10403S ในแกงป่านั้นต่ํากว่าอย่าง มีนัยสําคัญทางสถิติเมื่อเทียบกับ positive control (BHI) (P < 0.05) ตั้งแตชั่วโมงที่ 1-6, พริกแกงในแกงป่านั้นมีฤทธิ์ต้าน จุลชีพในการยับยั้งเชื้อ L. monocytogenes 10403S