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Advisor(s)
Abstract(s)
Allium sativum L., vulgarmente designado de alho, é muito utilizado desde a antiguidade,
quer para fins alimentares quer para fins medicinais. No presente trabalho,
estudaram-se amostras de alho-negro, que corresponde a bolbilhos (dentes) de A. sativum
sujeitos a um processo de fermentação em estufa com controlo de humidade e
temperatura, o qual provoca alterações organoléticas. Determinou-se a atividade antibacteriana
das amostras de alho em isolados clínicos de Enterococcus faecalis (isolado
de urina); Listeria monocytogenes (isolada de líquido cefalorraquidiano); Staphylococcus
aureus resistente à meticilina, MRSA (isolado de expectoração); Staphylococcus aureus
sensível à meticilina, MSSA (isolados de exsudado de ferida); Acinetobacter baumannii
e Pseudomonas aeruginosa (isolados de expectoração), Escherichia coli e Klebsiella
pneumoniae (isoladas de urina) provenientes do Centro Hospitalar de Trás-Os-Montes
e Alto Douro (unidade de Vila Real). Os ensaios foram feitos utilizando o método da
microdiluição para cálculo da concentração mínima inibitória (CMI) e bactericida (CMB).
Observou-se ação antibacteriana contra todos os isolados clínicos testados, dos quais
destacamos os melhores resultados de CMI para MSSA, MRSA, E. faecalis e L. monocytogenes.
Relativamente aos Gram negativo, E. coli apresentou o melhor resultado de CMI
seguida de P. aeruginosa. A. baumannii e K. pneumoniae apresentaram valores de CMI
elevados. Relativamente à ação bactericida, o melhor valor de CMB foi obtido para
MRSA e E. coli, seguido de MSSA, P. aeruginosa e A. baumannii. Em suma, verifica-se que
o alho-negro, resultado da fermentação de bolbilhos de A. sativum, apresenta potencial
antibacteriano, com uma maior eficácia contra bactérias Gram positivo, particularmente
contra MRSA.
Allium sativum L., commonly known as garlic, is largely used since antiquity for dietary purposes but also for its medicinal interest. The present study studies samples of black garlic which refers to bulbils (cloves) of A. sativum, submitted to a controlled humidity and temperature fermentation process in incubator that produces organoleptic alterations. The antibacterial activity of the garlic samples was determined in clinical isolates of Enterococcus faecalis (isolated from urine); Listeria monocytogenes (isolated from cerebrospinal fluid); methicillin resistant Staphylococcus aureus, MRSA (isolated from sputum); methicillin susceptible Staphylococcus aureus, MSSA (isolated from wound exudate); Acinetobacter baumannii and Pseudomonas aeruginosa (isolated from sputum); Escherichia coli and Klebsiella pneumoniae (isolated from urine) from the Hospital Centre of Trás-Os-Montes and Alto Douro (unity of Vila Real). The tests were made using the microdilution method to calculate the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC). It was observed antibacterial activity against all clinical isolates tested, of which we highlight the best MIC results against MSSA and MRSA followed by E. faecalis and L. monocytogenes. Regarding to Gram negative bacteria, E. coli presented the best MIC result followed by P. aeruginosa. A. baumannii and K. pneumoniae presented high MIC values. Regarding bactericidal action, the best value of MBC was obtained against MRSA and E. coli, followed by MSSA, P. aeruginosa and A. baumannii. Overall, it appears that the black garlic resulting from the fermentation of A. Sativum bulbils presents antibacterial potential, with better efficacy against Gram positive bacteria, particularly against MRSA.
Allium sativum L., commonly known as garlic, is largely used since antiquity for dietary purposes but also for its medicinal interest. The present study studies samples of black garlic which refers to bulbils (cloves) of A. sativum, submitted to a controlled humidity and temperature fermentation process in incubator that produces organoleptic alterations. The antibacterial activity of the garlic samples was determined in clinical isolates of Enterococcus faecalis (isolated from urine); Listeria monocytogenes (isolated from cerebrospinal fluid); methicillin resistant Staphylococcus aureus, MRSA (isolated from sputum); methicillin susceptible Staphylococcus aureus, MSSA (isolated from wound exudate); Acinetobacter baumannii and Pseudomonas aeruginosa (isolated from sputum); Escherichia coli and Klebsiella pneumoniae (isolated from urine) from the Hospital Centre of Trás-Os-Montes and Alto Douro (unity of Vila Real). The tests were made using the microdilution method to calculate the minimal inhibitory concentration (MIC) and the minimal bactericidal concentration (MBC). It was observed antibacterial activity against all clinical isolates tested, of which we highlight the best MIC results against MSSA and MRSA followed by E. faecalis and L. monocytogenes. Regarding to Gram negative bacteria, E. coli presented the best MIC result followed by P. aeruginosa. A. baumannii and K. pneumoniae presented high MIC values. Regarding bactericidal action, the best value of MBC was obtained against MRSA and E. coli, followed by MSSA, P. aeruginosa and A. baumannii. Overall, it appears that the black garlic resulting from the fermentation of A. Sativum bulbils presents antibacterial potential, with better efficacy against Gram positive bacteria, particularly against MRSA.
Description
Keywords
Allium sativum L. Alho negro Atividade antibacteriana
Citation
Botas, Joana; Heleno, Sandrina; Alves, Maria José; Carvalho, Ana Maria; Ferreira, Isabel C.F.R. (2016). Avaliação da atividade antibacterians de Allium sativum L. In Martins, Anabela (Coord.) II Encontro de Investigadores do Instituto Politécnico de Bragança: livro de resumos. Bragança: Instituto Politécnico. ISBN 978-972-745-218-7