PAPRIKA EXTRACTS (CAPSICUM ANNUM) FROM THE NORHT OF ARGENTINE INHIBITS THE VIRULENCE OF ESCHERICHIA COLI STRAINS

MOLINA, R.D.I.; ARENA MARIO EDUARDO

MEDICINA (BUENOS AIRES)

MEDICINA (BUENOS AIRES)

Lugar: Buenos Aires; Año: 2017 vol. 77 p. 558 - 558

0025-7680

The production of protective biofilm (B) and the ability to move due swarming motility, suggest to Escherichia coli as an important spoilage in the food industry. Nowadays, the controls of food spoilage involve chemical preservatives. However, these compounds are potentially toxic. For this reason, spices, generally recognized as safe products, are promising alternatives. The aim of this work was to determine the anti-virulence properties of extracts (E) of paprika (Capsicum annum) against two strains of E. coli ATCC 35218 and a food isolated LHICA S58. Their inhibition of B was determined by the crystal violet staining and this metabolism using the MTT assay. The effect of E against the bacterial swarming was investigated using the swarm 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 formations at 24 h was inhibited 86% by the presence of 100 µg/ml of EH. However, nearly all the extracts were able to inhibit the biofilm formation of E. coli LHICA S58, at a lower concentration (10 µg/ml).Concerning to the metabolic activity of B cells, for E. coli ATCC, at 10 µg/ml, EH and EC showed significant inhibition (p