engleski

Antimicrobial profiling of phytol and their multidrug resistance modulating effects

Food contamination by multidrug resistant Gram- negative bacteria can be a major threat to public. The prevalence of antibiotic resistance among Gram-negative foodborne pathogens and food spoilage bacteria has increased during recent decades ; therefore, the food chain has been recognized as one of the key routes of antimicrobial resistance transmission from food to human bacterial populations. Consequently, a potential way to restore some of the resistance issues is to use plant based compounds as sources of novel and promising natural antimicrobials as resistance modifying agents have attracted enormous scientific interest. Plant diversity constitutes an infinite pool of novel chemistry, making up a valuable source of highly effective phytochemicals to prevent the emergence of resistant bacteria in the food industry, by reducing or modulating the resistance and can be thereby improve the efficiency of the processed food, ensure food quality and safety of the products as well as human health. Nowadays, diterpenes are widely employed as fragrances and food additives. However, limited studies are available not only for directs antimicrobial efficacy of diterpene alcohol such as phytol, but also for resistance-modifying agents. In this study, antimicrobial screening was performed using the agar-diffusion method against a panel of both clinically relevant antibiotic susceptible Gram-positive and antibiotic resistant Gram- negative bacteria that harbours resistance genes for the most commonly important antibiotics. In addition, phytol was then evaluated in the quantitative bioassay to determinate minimum inhibitory concentration (MIC) based on broth microdilution. Finally, in vitro activities of phytol was also performed to confirm their ability to restore the resistance of the clinically and environmental Gram-negative strains producing a wide range β- lactamases from A and C molecular classes and a possible mechanism of action responsible for the antibacterial activity was also examined.

antimicrobial activity ; antibiotic resistance ; β-lactamases ; phytol

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