Actividad antibacteriana de aceites esenciales de plantas cultivadas en Cuba sobre cepas de Salmonella enterica.

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    • Alternate Title:
      Antibacterial activity of essential oils from plants grown in Cuba on Salmonella enterica strains.
    • Subject Terms:
      ESSENTIAL oils; SALMONELLA enterica
    • Abstract:
      Las infecciones por Salmonella spp. (salmonelosis) son la segunda causa mayoritaria de enfermedades transmitidas por alimentos a nivel mundial. Ante la creciente emergencia de cepas resistentes a antibióticos, se buscan alternativas para el tratamiento; los aceites esenciales son productos que se destacan por sus potencialidades como antimicrobianos. El objetivo de este trabajo fue determinar la actividad antibacteriana de aceites esenciales de plantas cultivadas en Cuba sobre cepas de Salmonella enterica. Los aceites esenciales se obtuvieron por hidrodestilación o expresión. Se realizó la evaluación de la acción antibacteriana de 15 aceites por difusión en agar; se seleccionaron los promisorios y se les determinó la concentración mínima inhibitoria (CMI) y mínima bactericida (CMB) por la técnica de diluciones seriadas. Los aceites esenciales de Ocimum gratissimum L., Lippia graveolens (Kunth) y Thymus vulgaris L. inhibieron el crecimiento de las cepas de Salmonella enterica, incluyendo cepas resistentes a antibióticos. Los valores de CMI y CMB de los aceites oscilaron entre 0,5 mg/mL y 1 mg/mL, respectivamente. Estos aceites esenciales son candidatos promisorios para el desarrollo de productos antibacterianos destinados al control de la salmonelosis. [ABSTRACT FROM AUTHOR]
    • Abstract:
      Infections caused by Salmonella spp. (salmonellosis) are very frequent, being the second major cause of foodborne diseases worldwide. Given the growing emergence of antibiotic-resistant strains, alternatives are sought for treatment using essential oils as products that stand out for their potential as antimicrobials. The objective of this work was to determine the antibacterial activity of essential oils from plants grown in Cuba on Salmonella enterica strains. The essential oils were obtained by hydrodistillation or expression. The evaluation of the antibacterial action of 15 oils was carried out by agar diffusion. The promising ones were selected and the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined by the serial dilution technique. The essential oils of Ocimum gratissimum L., Lippia graveolens (Kunth) and Thymus vulgaris L. inhibited the growth of Salmonella enterica strains, including antibiotic-resistant strains. MIC and MBC values of the oils ranged between 0.5 mg/mL and 1 mg/mL. These essential oils are promising candidates for the development of antibacterial products for the control of salmonellosis. [ABSTRACT FROM AUTHOR]
    • Abstract:
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