Antibacterial activity evaluation of cambuí extract against multi-resistant Enterococcus faecium
Palavras-chave:
Bacterial resistance, Enterococcus faecium, Myrciaria tenella O. Berg, Phenolic compounds, Pressurized liquid extractionResumo
Bacterial resistance is a global public health issue. Among these pathogens, Enterococcus faecium nosocomial has been highlighted due to its potential to cause bacteremia infections. The incidence of resistant Enterococcus faecium bacteremia has enhanced over time, thereby, it has caused high rates of mortality. Hence, it led to the interest in natural drugs. Plant extracts from the Myrtaceae family have a broad-spectrum antimicrobial action. Among the plants of this family, we can highlight cambuí, due to its wide variety of bioactive compounds such as phenolic compounds. Polyphenols are bioactive molecules that can inhibit the growth of resistant bacteria such as Enterococcus faecium. For this, the present study aimed to obtain bioactive extracts from cambuí using pressurized hot water to grow inhibition of multi-resistant Enterococcus faecium nosocomial. In the present study, antibacterial compounds were obtained after extraction kinetics over 120 minutes at a temperature of 50º C, a flow rate of 1 mL/min-1, and a constant pressure of 200 bar using water as the extraction solvent. Flavonoids and other phenolic compounds from cambuí extracts were quantified by spectrophotometric methods. The TSA using the well-diffusion method was used to verify the sensitivity of the bacterium Enterococcus faecium against cambuí aqueous extract. The results showed that the best extraction time was 60 minutes using 60 mL of water. The cambuí aqueous extract showed a relevant amount of flavonoids and other phenolic compounds, hence, this extract was able to inhibit the growth of the bacterium Enterococcus faecium resistant to Ampicillin, Imipenem, Vancomycin, and Teicoplanin.
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