In Vitro Evaluation of the Antibiogramic Activities of the Seeds of Myristica fragrans on Food Borne Pathogens

Abstract

Aim: Foodborne diseases have been shown to have direct impact on the health and welfare of a large number of the world population. The in vitro antibiogramic properties of natural spices (Myristica fragrans) on common food borne pathogen became necessary both in improving food safety and development of new drugs. Methodology and Results: Test isolates (Staphylococcus aureus, S. epidermidis, Klebsiella pneumoniae, Bacillus cereus, Escherichia coli, Salmonella Typhi and Pseudomonas aeruginosa) were collected from the culture collection unit of the department of Microbiology, Benson Idahosa University, Nigeria. Seeds of Myristica fragrans were extracted by soxhlet extractor using ethanol and water, while the oil was obtained by steam distillation. The extracts and oil were tested against the bacterial isolates using agar well diffusion method at varying concentration (12.5, 25, 50 and 100 mg/mL). The oil of Myristica fragrans was found to have the highest antibiogramic activity on the selected isolates, followed by its ethanolic extract with zones of inhibition ranging from 0 -24 mm and 0 -16 mm respectively. The aqueous extract of Myristica fragrans was found to be effective against E. coli, Pseudomonas aeruginosa and Staphylococcus epidermidis only at 100 mg/mL. The MIC was also higher in oil extract of Myristica fragrans compared to its ethanolic and aqueous extracts. Conclusion, Significance and Impact of study: The oil and aqueous extract of Myristica fragrans showed antibiogramic properties against the bacterial isolates used at different concentrations. Thus, its oil can be used as an alternative to synthetic food preservative found to harbor toxic effects and could also serve as sources for development of new antibiotics.

Unraveling the antimicrobial activity of nutmeg and turmeric essential oils against Staphylococcus aureus, Listeria monocytogenes, Escherichia coli, and Salmonella spp.

“…Regarding TEO, the MIC was 10% oil (0.04 mL) for Salmonella Tiphymurium ATCC 14028 and Salmonella 1R and MIC > 10% oil for Salmonella 2R. The effectiveness of NEO against E. coli, Salmonella typhi, and S. aureus has already been demonstrated previously (Omoruyi & Emefo, 2012). The antimicrobial activity is due to active components, such as monoterpene hydrocarbons (α-pinene, β-pinene, and sabinene), oxygenated monoterpenes, and aromatic ethers (myristicin, elemicin, and safrole) (Jansen & Westphal, 1999;Thileepan et al, 2017).…”

Evaluation of the Antimicrobial Efficacy of Herbal Extracts Added to Root Canal Sealers of Different Bases: An In Vitro Study

“…29 Omoruyi and Emefo also stated that essential oils containing eugenol (as in the case of Myristica fragrans ) possess a significant antimicrobial activity due to hydrophobicity and partitioning effect on the microbial plasma membrane. 30 Because both Endomethasone and Myristica fragrans possess eugenol as their constituents, the antibacterial efficacy of this combination of sealer produced the maximum zone of inhibition.…”

Natural spices and flavour substitution in zobo tea and drink production: A review

“…Food preservatives are any chemicals or ingredients added to food to aid the retention of its physicochemical and microbial quality over a longer period of time than is naturally possible. With growing concerns about the adverse effects of chemical additives, the use of natural spices as potential antimicrobials and preservatives has been investigated (Egbere et al, 2007;Nwachukwu et al, 2007;Omoruyi and Emefo, 2012;Braide et al, 2012;Adesokan et al, 2013;Adeoye et al, 2018;Mahomoodally et al, 2018;Salami and Afolayan, 2020). Alkaloids, phenolics, flavonoids, tannins, and saponins are secondary metabolites that are accountable for herbal plants' medicinal and antimicrobial properties (Youssef et al, 2013).…”