Clinical Microbiology: Open Access

Enhancement of vancomycin susceptibility of Pseudomonas aeruginosa by dicarboxylic acids from caper leaves

7^th Euro Global Summit on Clinical Microbiology and Mycotoxins

February 27-28, 2017 Amsterdam, Netherlands

Nadhem Aissani, Pierluigi Caboni, Marco Saba and Valentina Coroneo

University of Cagliari,Italy

Posters & Accepted Abstracts: Clin Microbiol

Abstract:

Plant-derived antimicrobial compounds can be potentially used as novel tools to preserve food or to decrease the antibiotic resistance of bacteria. Caper (Capparis spinosa) offers a natural promising alternative for food safety and bioconservation. In this work, the methanolic extract of caper leaves was tested for the ability to inhibit the growth of a range of microorganisms. This extract was found to be more effective against Pseudomonas aeruginosa at 225 μg/ml than other organisms as proved by the broth microdilution method. Organic acids from MCL were then extracted with a mixture of water-ethanol (50/50 v/v). P. aeruginosa growth inhibition was recorded for malic acid, malonic acid, succinic acid, p-Coumaric acid at 450 μg/ml while benzoic acid was active at 225 μg/ml. The antimicrobial activity of the latter compounds and oxalic acid used as chemical control in combination with antibiotics was studied using checkerboard methods and fractional inhibitory concentration (FIC) against P. aeruginosa. FICindex values were then calculated to characterize interactions between the inhibitors. Malic acid and oxalic acid were found highly effective in increasing the susceptibility of P. aeruginosa to vancomycin (FICindex=0.37 and 0.50, respectively) suggesting the possible use of dicarboxylic acids from caper leaves as natural antimicrobials against P. aeruginosa.

Biography :

Email: aissaninadhem@gmail.com