Determination of in vitro antibacterial activity of plant oils containing medium-chain fatty acids against Gram-positive pathogenic and gut commensal bacteria

Abstract

Increasing antibiotic resistance has led to a ban on antibiotic use in feed additives in the EU. Therefore, new non-antibiotic, pathogen-inhibiting agents are urgently needed. Inhibitory effects of eight plant oils containing medium-chain fatty acids (MCFAs) were evaluated against Gram-positive pathogenic and beneficial bacteria. The oils tested were palm, red palm, palm kernel (Elaeis guineensis), coconut (Cocos nucifera), babassu (Attalea speciosa), murumuru (Astrocaryum murumuru), tucuma (Astrocaryum vulgare), and Cuphea oil (Cuphea ignea); the method used was broth microdilution, and the findings were expressed as minimum inhibitory concentration (80%). Both hydrolyzed and unhydrolyzed forms of the oils were tested. MCFA hydrolysis was catalyzed by porcine pancreas lipase. The selective effect of the hydrolyzed forms of tested oils was highly evident. While the hydrolyzed oils were active against all tested bacteria (Clostridium perfringens, Enterococcus cecorum, Listeria monocytogenes, and Staphylococcus aureus), at 0.14-4.5 mg/ml, the same oils did not show any effect on commensal bacteria (Bifidobacterium spp. and Lactobacillus spp.). Tucuma and Cuphea seed oils showed the strongest antibacterial activity. Unhydrolyzed forms of all tested oils exerted no antibacterial effect against any test bacteria. This study, thus, forms a basis for the development of selective inhibitors in animal husbandry.

Keywords

• antimicrobial effect
• gastrointestinal tract
• pathogens
• palm oil
• lauric acid
• capric acid