Concentración mínima inhibitoria del aceite esencial de Allium sativum “ajo” sobre el crecimiento de Klebsiella pneumoniae ATCC 1706 y Listeria monocytogenes ATCC 19115
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Date
2023
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Universidad Nacional de Trujillo
Abstract
Últimamente, los aceites esenciales obtenidos de las plantas han ido generando interés en las
industrias médica y alimentarias, esto debido a muchas de sus propiedades, principalmente
las antimicrobianas y antioxidantes. En el Perú, la especie Allium sativum “ajo” es bastante
conocido tanto en su uso culinario como en sus propiedades antibacterianas. El ajo presenta
33 compuestos sulfurados como la aliina, alicina, alixina, ajoene, entre otros. K. pneumoniae
es una bacteria Gram negativa que en la actualidad es un problema en las infecciones
intrahospitalarias. L. monocytogenes, es una bacteria Gram positiva contaminadora de
alimentos y que puede crecer en ellos aun estando refrigerados, causando graves daños, sobre
todo en mujeres embarazadas y ancianos inmunodeprimidos. El presente trabajo tuvo como
objetivo determinar la Concentración Mínima Inhibitoria (CMI) del aceite esencial de Allium
sativum “ajo”, sobre el crecimiento de las cepas Klebsiella pneumoniae ATCC® 1706 ™ y
Listeria monocytogenes ATCC® 19115™. Para obtener el aceite esencial de ajo, se sometió
al método de destilación por arrastre de vapor. El aceite obtenido se probó sobre cultivos de
las bacterias en su fase logarítmica media (FLM) y se realizó mediante la técnica de CIM.
La FLM para K. pneumomiae y L. monocytogenes fue de 7 y 6 hrs, respectivamente. De las
tres repeticiones hechas se observó que la CMI para inhibir el crecimiento de K. pneumomiae
y L. monocytogenes fue de 50 mg/mL (12.5%) y 25 mg/mL (6.25%), respectivamente.
Estadísticamente se demostró que el extracto de Allium sativum puede ser usado a partir de
las CMI obtenidas para cada bacteria, en su FLM.
Lately, essential oils obtained from plants have been generating interest in the medical and food industries, due to many of their properties, mainly antimicrobial and antioxidant. In Peru, the species Allium sativum "garlic" is well known both for its culinary use and for its antibacterial properties. Garlic has 33 sulfur compounds such as alliin, allicin, alixin, ajoene, among others. K. pneumoniae is a Gram-negative bacterium that is currently a problem in hospital-acquired infections. L. monocytogenes is a Gram-positive bacterium that contaminates food and can grow in food even when it is refrigerated, causing serious damage, especially in pregnant women and immunocompromised elderly people. The objective of this work was to determine the Minimum Inhibitory Concentration (MIC) of the essential oil of Allium sativum "garlic", on the growth of the strains Klebsiella pneumoniae ATCC® 1706™ and Listeria monocytogenes ATCC® 19115™. To obtain the essential oil of garlic, it was subjected to the steam distillation method. The oil obtained was tested on cultures of the bacteria in their mid-logarithmic phase (MLF) and was carried out using the MIC technique. The MLF for K. pneumomiae and L. monocytogenes was 7 and 6 hrs, respectively. Of the three repetitions made, it was observed that the MIC to inhibit the growth of K. pneumomiae and L. monocytogenes was 50 mg/mL (12.5%) and 25 mg/mL (6.25%), respectively. Statistically it was shown that the Allium sativum extract can be used from the MIC or obtained for each bacterium, in its FLM.
Lately, essential oils obtained from plants have been generating interest in the medical and food industries, due to many of their properties, mainly antimicrobial and antioxidant. In Peru, the species Allium sativum "garlic" is well known both for its culinary use and for its antibacterial properties. Garlic has 33 sulfur compounds such as alliin, allicin, alixin, ajoene, among others. K. pneumoniae is a Gram-negative bacterium that is currently a problem in hospital-acquired infections. L. monocytogenes is a Gram-positive bacterium that contaminates food and can grow in food even when it is refrigerated, causing serious damage, especially in pregnant women and immunocompromised elderly people. The objective of this work was to determine the Minimum Inhibitory Concentration (MIC) of the essential oil of Allium sativum "garlic", on the growth of the strains Klebsiella pneumoniae ATCC® 1706™ and Listeria monocytogenes ATCC® 19115™. To obtain the essential oil of garlic, it was subjected to the steam distillation method. The oil obtained was tested on cultures of the bacteria in their mid-logarithmic phase (MLF) and was carried out using the MIC technique. The MLF for K. pneumomiae and L. monocytogenes was 7 and 6 hrs, respectively. Of the three repetitions made, it was observed that the MIC to inhibit the growth of K. pneumomiae and L. monocytogenes was 50 mg/mL (12.5%) and 25 mg/mL (6.25%), respectively. Statistically it was shown that the Allium sativum extract can be used from the MIC or obtained for each bacterium, in its FLM.
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Keywords
Aceite esencial Allium sativum, Klebsiella pnuemoniae, Listeria monocytogenes