Ammar Altemimi
Southern Illinois University at Carbondale, USA
Title: In-vitro antibacterial activity of optimized spinach extraction for food safety and preservation
Biography
Biography: Ammar Altemimi
Abstract
The aim of this study was to explore the potential antimicrobial activities of the optimized spinach extracts on Gram-negative and Gram-positive food-borne bacteria and evaluate the antimicrobial effect at the molecular level. The results indicate that the optimized spinach extract exhibited the antimicrobial activity against tested microorganisms. Moreover, the results obtained after the treatments of bacterial strains with elevated concentrations of the optimized spinach extracts revealed that the extract had potent lethal activities as the growth turbidity decreased as the concentration or time of exposure increased. In addition, the observation by the scanning electron microscope showed that cells of the bacterial strains were damaged after the treatment with the optimized spinach extract. The antimicrobial effect was explored at the molecular level, using random amplification of polymorphic DNA (RAPD) analysis of the genomic DNA extract from the control (untreated) and the optimized spinach extract -treated bacterial strains. The results demonstrate that the polymorphic bands were decreased for most treated microbes compared with untreated strains. All these results strongly point out the mutagenicity, lethal and antimicrobial effect of the optimized spinach extracts. The results indicate the possibility of using the leaves extract of spinach as a source of antibacterial compounds for treatment of infections caused by bacterial pathogens.