PAPRIKA EXTRACTS (CAPSICUM ANNUUM) FROM THE NORTH OF ARGENTINE INHIBITS THE VIRULENCE OF ESCHERICHIA COLI STRAINS

ARENA, M.E.; MOLINA R.D.I.

Buenos Aires

Congreso; Reunión Conjunta de Sociedades de Biociencias; 2017

Comité Organizador Reunión Conjunta de Sociedades de BioCiencias

The production of protective biofilm (B) and the ability to move dueswarming motility, suggest to Escherichia coli as an important concernin the food industry. Nowadays, the controls of food spoilageinvolve chemical preservatives. However, these compounds are potentiallytoxic. For this reason, spices, generally recognized as safeproducts, are promising alternatives. The aim of this work was to determinethe anti-virulence properties of extracts (E) of paprika (Capsicumannuum) against two strains of E. coli ATCC 35218 and afood isolate LHICA S58. Their inhibition of B was determined by thecrystal violet staining and its metabolism using the MTT assay. Theeffect of E against the bacterial swarming was investigated using theswarm agar method. Five E was obtained: hexane (EH), chloroform(EC), ethyl acetate (EEA), methanol (EM) and total methanol (ETM).The E. coli ATCC 35218 biofilm formation at 24 h was inhibited 86%by the presence of 100 μg/ml of EH. However, nearly all the extractswere able to inhibit the biofilm formation of E. coli LHICA S58, at alower concentration (10 μg / ml). Concerning to the metabolic activityof B cells, for E. coli ATCC, at 10 μg/ml, EH and EC showedsignificant inhibition (p