Sensitivity profile of Staphylococcus spp. isolated from food of animal origin to extract and protein fraction obtained from Lippia alba (Mill.) N.E. Brown

• Autor(a) principal: Bandeira, Maria Gilnara Lima
• Data de Publicação: 2016
• Outros Autores: Rebouças, Germana Guimarães, Filho, Rossueti Diógenes de Oliveira, Abrantes, Maria Rociene, da Silva, Michele Dalvina Correia, da Silva, Jean Berg Alves
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Brazilian Journal of Veterinary Medicine
• Texto Completo: https://rbmv.org/BJVM/article/view/227
• topic: Erva cidreira; antibióticos; resistência; Lemon balm; antibiotics; resistance

ABSTRACT. Bandeira M.G.L., Rebouças G.G., Oliveira-Filho R.D., Abrantes M.R., Silva M.D.C. & da Silva J.B.A. [Sensitivity profile of Staphylococcus spp. isolated from food of animal origin to extract and protein fraction obtained from Lippia alba (Mill.) N.E. Brown.] Perfil de sensibilidade de Staphylococcus spp. isolados de alimentos de origem animal ao extrato bruto e a fração proteica obtida de Lippia alba (Mill.) N.E. Brown. Revista Brasileira de Medicina Veterinária, 38(2):163-167, 2016. Curso de Pós-Graduação em Ciência Animal, Universidade Federal Rural do Semiárido, Av. Francisco Mota 572, Mossoró, RN 59625-900, Brasil. E-mail: [e-mail] Because of the large increase in resistance by pathogenic microorganisms to multiple drugs, there is growing demand for natural alternatives. Lippia alba (Mill.) N.E. Brown, known as lemon balm is popularly used for various therapeutic purposes. The aim of this study was to evaluate the antimicrobial activity of antibiotics and of extract and protein fraction obtained from lemon balm (Lippia alba (Mill.) N.E. Brown) on Staphylococcus spp. from animal origin foods. Staphylococcus spp. were isolated from 23 samples of various foods. The bacteria underwent the antibiogram diffusion technique in agar with the following antibiotics: oxacillin, gentamycin, amikacin, ampicillin and cephalexin. Then, we evaluated the antimicrobial activity of lemon balm at two different concentrations, one from the crude extract and another from a fraction with 60-90% saturation in ammonium sulfate. There was 100% resistance of the strains to ampicillin. Concerning the following antibiotics amikacin, cephalexin, gentamicin and oxacillin, there was 8%, 8%, 13% and 87% of resistant strains respectively. In trials with the protein of the crude extract and of the fraction with 60-90% saturation in ammonium sulfate, 17.3% and 56.5% of the strains were inhibited, respectively. Few studies have linked the use of lemon balm to inhibition of microorganisms in foods and the results of this work indicate a significant antibacterial activity, especially in multi-drug resistant strains. The lemon balm can be of great importance for the food industry, being a potential natural preservative for food.