Journal of Medicinal Plants (May 2014)

The Study on the Effects of Garlic Essential Oil on Growth Curve and TDH Toxin Production of Vibrio parahaemolyticus

  • A Akhondzadeh Basti,
  • Z Mashak,
  • A Khanjari,
  • MA Rezaei,
  • F Mohammadkhan,
  • A Taheri Mirghaed,
  • P Faghih Fard,
  • N Tayyar Hashtjin

Journal volume & issue
Vol. 13, no. 50
pp. 156 – 162

Abstract

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Background: Vibrio parahaemolyticus causes acute gastroenteritis associated with the consumption of contaminated raw or under cooked seafood. The virulence of vibrio parahaemolyticus is initially attributed to the production of a thermostable direct hemolysin (TDH). Objective: The survey of different concentrations of garlic essential oil (Allium sativum) on MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus. Methods: The effects of garlic essential oil at concentrations of 0, 0.005, 0.015, 0.03 and 0.045% on the MIC, MBC, growth curve and production of TDH toxin of vibrio parahaemolyticus were studied in BHI model. Results: MIC and MBC of garlic essential oil was estimated 0.03%. The essential oil showed significant effect on toxin production, Titers of TDH production in 0 and 0.005% were 1/256 comparing to 1/64 in 0.015% concentration of EO. Concentrations of 0.005 and 0.015% of garlic essential oil reduced the bacterial growth rate significantly (p<0.05) compared to the control group. Conclusion: Garlic essential oil showed to be effective against bacterial growth and production of TDH toxin. Its potential application in food systems may be suggested.

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