Actividad antimicrobiana del extracto etanólico de la alcachofa (Cynara scolymus) sobre Salmonella entérica ATCC® 13076TM y su efecto en el crecimiento de Lactobacillus spp
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Date
2024-08-02
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Abstract
De la manera más vehemente y respetosa a mis padres Aníbal Edison Solano Gaibor y María Petronila Liscano Mendoza, por haber sido esos cimientos inquebrantables que estuvieron en cada uno de mis pasos, ayudándome en todo lo posible para lograr cada una de esas quimeras que hoy dejaron de ser sueños. Por ese inefable amor que me brindaron, por su esfuerzo, por sus valores y en especial por el ejemplo de jamás rendirse a pesar de las adversidades de la vida. Ustedes se merecen todo, este trabajo es la prueba de la constancia, la perseverancia y el fulgor de la superación.
Para mi padre que, a pesar de hoy no estar junto a mí en este mundo efímero, te dedicó el más profundo agradecimiento con ese inconmensurable amor de un hijo a un padre, el destino es sabio por haberme premiado con un padre como usted.
A mi hermana Jaire Solano Liscano, por haber sido mi luminiscencia en aquellos momentos donde la mente y el espíritu declinan a la incertidumbre.
Dedico a mi abuelita Flor María Gaibor Vargas, que a pesar de que ya no está a mi lado, fue parte fundamental en aquellas enseñanzas que son perennes y necesarias para que las semillas crezcan.
Description
Salmonella enterica is an infectious enterobacterium that spreads rapidly, which favors the dissemination of genes related to AMR. Therefore, the objective of this research is to determine the antimicrobial activity of the ethanolic extract of artichoke(Cynara scolymus) on Salmonella enterica and its effect on the growth of Lactobacillus spp. Methodologically, the antimicrobial activity was evaluated using the disc diffusion technique at concentrations of 100% (T1), 50% (T2) and 30% (T3), in addition to a positive control based on 5μg enrrofloxacin (T0) and a negative control with a disc impregnated with sodium chloride (T4). To evaluate the effect on the growth kinetics of Lactobacillus spp, the culture broth was supplemented with the extract under study at concentrations of 1% (T1), 5% (T2), 10% (T3), 15% (T4), 20% (T5), and a control (T0), measuring at intervals of every 2 hours the percentage of absorbance by spectrophotometry, as a final part, the volatile compounds in the ethanolic extract of artichoke macerated for 72 hours were analyzed by GC-MS. The results showed that there were significant statistical differences (p<0.01) between the different concentrations of the extract in the antimicrobial activity on Salmonella enterica, since there were values of inhibition halos > 8 mm, however, only the 100% concentration has a high antibacterial activity reflected by the estimate of the relative inhibitory percentage, in the case of the growth kinetics of Lactobacillus spp, significant statistical differences were evidenced (p<0. 01) between treatments, demonstrating that the supplementation of the culture medium with our extract accelerated the growth of the bacteria, impacting the exponential phase, however, the concentrations of 15% and 20% led to higher absorbance, which correlates with higher bacterial population, in the case of GC-MS it was found that the ethanolic extract is rich in long chain fatty acids, as well as flavonoids and terpenes, which are attributed with antimicrobial activity and benefits the bacterial growth of Lactobacillus. It is concluded that the ethanolic extract of artichoke can be a valuable alternative to mitigate antimicrobial resistance or enteric bacterial dysbiosis.