Antimicrobial activity of apple cider vinegar against Escherichia coli, Staphylococcus aureus and Candida albicans; downregulating cytokine and microbial protein expression

Abstract

The global escalation in antibiotic resistance cases means alternative antimicrobials are essential. The aim of this study was to investigate the antimicrobial capacity of apple cider vinegar (ACV) against E. coli, S. aureus and C. albicans. The minimum dilution of ACV required for growth inhibition varied for each microbial species. For C. albicans, a 1/2 ACV had the strongest effect, S. aureus, a 1/25 dilution ACV was required, whereas for E-coli cultures, a 1/50 ACV dilution was required (p < 0.05). Monocyte co-culture with microbes alongside ACV resulted in dose dependent downregulation of inflammatory cytokines (TNFα, IL-6). Results are expressed as percentage decreases in cytokine secretion comparing ACV treated with non-ACV treated monocytes cultured with E-coli (TNFα, 99.2%; IL-6, 98%), S. aureus (TNFα, 90%; IL-6, 83%) and C. albicans (TNFα, 83.3%; IL-6, 90.1%) respectively. Proteomic analyses of microbes demonstrated that ACV impaired cell integrity, organelles and protein expression. ACV treatment resulted in an absence in expression of DNA starvation protein, citrate synthase, isocitrate and malate dehydrogenases in E-coli; chaperone protein DNak and ftsz in S. aureus and pyruvate kinase, 6-phosphogluconate dehydrogenase, fructose bisphosphate were among the enzymes absent in C.albican cultures. The results demonstrate ACV has multiple antimicrobial potential with clinical therapeutic implications.

Supplementation of dietary apple cider vinegar as an organic acidifier on the growth performance, digestive enzymes and mucosal immunity of green terror (Andinoacara rivulatus)

“…Apple cider vinegar exerts its antimicrobial activity by limiting the microbial growth and inhibiting mononuclear cytokine and phagocytic activities. Antimicrobial mechanisms of ACV include destroying cell integrity, structural proteins, metabolic enzymes and nuclear compounds (Yagnik, Serafin, & Shah, ). The results of a study revealed that ACV has these antimicrobial properties against Escherichia coli , Staphylococcus aureus and Candida albicans (Yagnik et al, ).…”

“…Antimicrobial mechanisms of ACV include destroying cell integrity, structural proteins, metabolic enzymes and nuclear compounds (Yagnik, Serafin, & Shah, ). The results of a study revealed that ACV has these antimicrobial properties against Escherichia coli , Staphylococcus aureus and Candida albicans (Yagnik et al, ). In the present study, the skin mucus samples obtained from fish fed with different levels of dietary ACV had antibacterial activity against A. hydrophila and S. iniae.…”

“…For S. iniae, the same results were observed in fish fed with 2% and 4% of ACV diets. Yagnik et al (Yagnik et al, ) showed that, based on the width of inhibition zone, the antimicrobial activity of ACV against methicillin‐resistant Staphylococcus aureus (MRSA) and resistant E. coli varied in a dose‐dependent manner. For MRSA, the highest antibacterial effect was observed in 100 mg/ml of ACV, whereas the concentration of 200 mg/ml was more effective against resistant E. coli .…”

Anti-Inflammatory and Cytotoxicity Effects of Cudrania tricuspidata Fruits Vinegar in a Co-Culture System with RAW264.7 Macrophages and 3T3-L1 Adipocytes

“…Moreover, vinegar supplementation reduced the levels of interleukin-6 (IL-6), an inflammatory cytokine, and the biomarkers nitric oxide (NO) and TNF-α in a clinical study [13][14][15][16]. Recently, vinegars have been reported to reduce body fat and glucose levels, as well as exert anti-oxidant, anti-tumor, and anti-microbial effects [15][16][17][18][19]. The biological activities of fruit vinegars have been studied to exploit the beneficial effects of vinegar.…”

Promising anti-microbial effect of apple vinegar as a natural decolonizing agent in healthcare workers

“…Apple Cider Vinegar (ACV) is produced from cider that has undergone acetous bioconversion and has relatively low acidity (5% acetic acid). It also contains organic acids, flavonoids, polyphenols, minerals, and vitamins [9]. The present study was undertaken to assess the carriage rate of MRSA among HCWs working at operation rooms (ORs), to evaluate the susceptibility of isolates to mupirocin and Chlorhexidine, and to investigate the antimicrobial activity of different types of vinegars against MRSA isolates to be used as a decolonizing agent.…”