Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Article Volume 6 Issue 7

Isolation of Extracts from Spices and Determination of their Antimicrobial Effects against Saccharomyces Cerevisiae

Swati Solanki1, Parul Thapar2* and Fanish K Pandey3

1Amity Institute of Biotechnology, Amity University, Noida, Uttar Pradesh, India
2Department of Food Science and Technology, Gandhi Institute of Technology and Management (GITAM) University, Hyderabad, Telangana, India
3Department of Department of Biotechnology and Microbiology, Institute of Applied Medicines and Research, Ghaziabad, Uttar Pradesh, India

*Corresponding Author: Parul Thapar, Department of Food Science and Technology, Gandhi Institute of Technology and Management (GITAM) University, Hyderabad, Telangana, India.

Received: May 26, 2022; Published: June 30, 2022

Abstract

Saccharomyces cerevisiae is commonly known yeast for its role as “baker’s yeast”, but recently, some strains of it have been reported as an emerging food born pathogen. It can lead to spread of infections in specific organs like lung and blood, especially in immune-compromised patients. The main cause is the multi-drug resistance of the species to the drugs including amphotericin B and azole derivatives. To control the antibiotic resistance of this food born pathogen, different ways have to be explored. There has been a surge in interest in evaluating plants with antibacterial and antifungal activity against variety of common contaminating agents. The biologically active compounds found in various plant parts in the form of spices have evolved the interest of scientists working in this field. The spices like clove, oregano, thyme, cinnamom and cumin possess certain antibacterial and antifungal activities against organisms. This study is conducted to investigate the antimicrobial activity of the extracts of five common spices- black pepper (Piper nigrum), black cardamom (Amomum subulatum), cloves (Syzygium aromaticum), red chilli (Capsicum annum), and cinnamon (Cinnamom umverum) against Saccharomyces cerevisiae. Out of the five extracts, Piper nigrum showed maximum zone of inhibition of 22 mm diameter against the strain of Saccharomyces cerevisiae. So, the black pepper extract can be considered as one of the best antimicrobial agent and an alternative against the diseases caused by Saccharomyces cerevisiae. This can be applied further in various medicines and food products to prevent the diseases caused by this yeast.

Keywords: Antimicrobials; antifungal; multi-drug resistance; plant extracts; Saccharomyces cerevisae

References

  1. Goffeau A., et al. “Life with 6000 genes”. Science 274 (1996): 563-547.
  2. Rossi F and Torrianai S. “Saccharomyces cerevisiae. Molecular Detection of Food borne pathogens. (2009): 611-628.
  3. Paul S and Rowley SMW. “Multi drug resistance in fungi: regulation of transporter-encoding gene expression”. Frontiers in Physiology143 (2014): 1-14.
  4. Sanguri S., et al. “Comparative screening of antibacterial and antifungal activities of some Weeds and medicinal plants leaf extracts: An in-vitro study”. Elixir Applied Botany 47 (2012): 8903-8905.
  5. Paul S and Sainsburg D. “Dictionary of Microbiology and Molecular Biology. 2nd Edition”. John Wiley and Sons Publishers Brisbane (1996): 46.
  6. Thapar P and Garcha S. “Incidence and characterization of Pseudomonas isolated from spoiled fresh produce”. Indian Journal of Experimental Biology 55 (2017): 372-376.
  7. Outara B., et al. “Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organisms”. International Journal of Food Microbiology 37 (1997): 155-162.
  8. Bashir A., et al. “Antimicrobial activity of certain plants used in the folk medicine of United Arab Emirates”. Fitoterapia 4 (1992): 371-375.
  9. Shuping DSS and Eloff JN. “The use of plants to protect plants and food against fungal pathogens: A review”. African Journal of Traditional Complementary and Alternative Medicine4 (2017): 120-127.
  10. Proctor ME and Davis JP. “Escherichia coli 0157:H7 infection in Wisconsin”. Wisconsin Medical Journal 99 (2000): 32-37.
  11. Liu Q., et al. “Antibacterial and Antifungal Activities of Spices”. International Journal of Molecular Sciences6 (2017): 1283.
  12. 12.   Leontiev R., et al. “A Comparison of the Antibacterial and Antifungal Activities of Thiosulfinate Analogues of Allicin”. Scientific Reports 8.8763 (2018): 1-19.
  13. Lanciotti R., et al. “Use of natural aroma compounds to improve shelf-life of minimally processed fruits”. Trends in Food Science and Technology 15 (2004): 201-208.
  14. Kavanagh F. “Analytical microbiology Part II”. New York Academic Press (1972):126.
  15. Joshi V and Sandhu D. “Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth”. Brazilian Archives of Biology and Technology5 (2000): 537-545.
  16. Meghwal M and Goswami TK. “Piper nigrum and piperine: an update". Phytotherapy Research 8 (2013): 1121-1130.
  17. Cowan MM. “Plant products as antimicrobial agents”. Clinical Microbiology Review 12 (1999): 564-582.
  18. Okaiyeto K., et al. “Some common West African spices with antidiabetic potential: A review”. Journal of King Saud University-Science (2021): 101548.

Citation

Citation: Parul Thapar., et al. “Isolation of Extracts from Spices and Determination of their Antimicrobial Effects against Saccharomyces Cerevisiae". Acta Scientific Nutritional Health 6.7 (2022): 103-106.

Copyright

Copyright: © 2022 Parul Thapar., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor1.316

Indexed In





News and Events


  • Certification for Review
    Acta Scientific certifies the Editors/reviewers for their review done towards the assigned articles of the respective journals.
  • Submission Timeline for Upcoming Issue
    The last date for submission of articles for regular Issues is November 25, 2024.
  • Publication Certificate
    Authors will be issued a "Publication Certificate" as a mark of appreciation for publishing their work.
  • Best Article of the Issue
    The Editors will elect one Best Article after each issue release. The authors of this article will be provided with a certificate of "Best Article of the Issue"
  • Welcoming Article Submission
    Acta Scientific delightfully welcomes active researchers for submission of articles towards the upcoming issue of respective journals.

Contact US