期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2018
卷号：16
期号：1
页码：13-17
DOI：10.19026/ajfst.16.5930
语种：English
出版社：MAXWELL Science Publication
摘要：The objective of this study was to evaluate the in vitro antibacterial activity of edible parts of Moringa oleifera against spore-forming bacteria associated with diarrhea such us Clostridium difficile and Clostridium perfringens. Ethanolic, methanolic, aqueous and acetone extracts in several presentations of M. oleifera (fresh leaf, leaf powder, whole seed powder and seed husk powder) were obtained. Broth microdilution method was used to analyze the activity and to determine the Minimum Inhibitory Concentrations (MICs) and the Minimum Bactericidal Concentrations (MBCs). A two-fold serial dilution of each extract was tested against C. difficile and C. perfringens during 48 h under anaerobic conditions. The broth microdilution analyzes revealed that red-stemmed leaf showed the lowest MICs (ranging from 3.9 to125 ug/mL), followed by whole seed (MICs 29.29-1875 ug/mL), green-stemmed leaf (MICs 39-2500 ug/mL) and seed husk (MICs 390.6-1562.5 ug/mL). The MBCs values were 1000-2000 ug/mL for red-stemmed leaf fresh, 1250-10000 ug/mL for green-stemmed leaf fresh, 6250-12500 ug/mL for red-stemmed leaf powder, 2500-25000 ug/mL for whole seed and 25000 ug/mL for seed husk. The study revealed that leaves and seeds in different concentrations, irrespective of their presentation, inhibited the growth of the tested strains to varying degrees depending on the solvent employed in extraction. Therefore, it may be concluded that M. oleifera may be a potential source for antimicrobial molecule (s) against pathogenic Clostridium spp.
