Antibacterial Effects of Palm Wine (Elaeis guineensis) on Salmonella typhi Isolated from Different Sources
International Journal of Pathogen Research,
Background: Palm wine is a traditional alcoholic beverage produce by natural fermentation of the sap of palm trees. Palm wine is normally use traditionally for the extraction of active ingredients from leaves, barks and stems of some medicinal search for new antimicrobial agents. The discovery of new antimicrobial agents from different sources such as microorganisms, animals, plants and plant products has been the major challenge of researchers.
Aims: This research work is to investigate the antibacterial effects of palm wine (Elaeis guineensis) on Salmonella typhi isolated from different sources.
Study Design: The samples were collected overnight from palm trees (E. guineensis). And it was assayed for antibacterial activity on S. typhi isolated from different sources using Agar well diffusion method. The effect of dilution and fermentation duration of the palm wines on isolated S. typhi was also determined. Palm wine (E. guineensis) inhibited S. typhi isolated, with diameter zones of inhibition ranging from 6.33±0.67 to 39.33±0.33 mm respectively. Palm wine from both palm trees was found to be more active against S. typhi than the conventional antibiotics (Chloramphenicol, Amoxycillin, Gentamycin and Ciprofloxacin) used, with diameter zones of inhibition ranging from 1.00± 0.33 to 20.67±0.57. The greatest inhibitory effect was on S. typhi isolated from well water (6.67± 0.31 to 44.67± 0.67 mm), while the least effect was on S. typhi isolated from an apparently healthy individual with inhibition ranging from 7.33±0.33 to 29.67± 0.33 mm. Also, the growth inhibitory effects of both palm wines on all S. typhi isolates used increased with increase in period of fermentation with diameter zones of inhibition ranging from 15.67±0.67 to 44.33 ± 0.33 mm for palm wine from R. vinifera and 6.33±0.33to 39.33±0.33 mm for palm wine from E. guineensis.
Conclusion: The discovery of new antimicrobial agents from different sources such as microorganisms, animals, plants and plant products has been the major challenge of researchers. It is conceivable therefore that palm wine subjected to natural fermentation could be used to treat infections caused by S. typhi that is typhoid fever.
- Palm wine
- typhoid fever
How to Cite
Elijah AI, Ojimelukwe PC, Ekong US, Asamudo NU. Effect of Sacoglottis gabonensis and Alstonia boonei on the kinetics of Saccharomyces cerevisiae isolated from palmwine. Afri. J. of Biotechnol. 2010;9(35):5730-5734.
Dieter MP, Boorman GA, Jameson CW, Eustis SL, Uraih LC. Development of renal toxicity in F344 rats gavaged with mercuric chloride for 2 weeks, or 2, 4, 6, 15, and 24 months. Journal of Toxicology and Environmental Health, Part A Current Issues. 1992;36(4):319-340.
de la Fuente‐Salcido NM, Castañeda‐Ramírez JC, García‐Almendárez BE, Bideshi DK, Salcedo‐Hernández R, Barboza‐Corona JE. Isolation and characterization of bacteriocinogenic lactic bacteria from M‐Tuba and Tepache, two traditional fermented beverages in México. Food Science & Nutrition. 2015;3(5):434-442.
Kohanski MA, Dwyer DJ, Collins JJ. How antibiotics kill bacteria: From targets to networks. Nature Reviews Microbiology. 2010;8(6):423.
Nitta T, Arai T, Takamatsu H, Inatomi Y, Murata H, Iinuma M, Nakanishi T. Antibacterial activity of extracts prepared from tropical and subtropical plants on methicillin-resistant Staphylococcus aureus. Journal of Health Science. 2002;48(3):273-276.
Cassell GH, Mekalanos J. Development of antimicrobial agents in the era of new and reemerging infectious diseases and increasing antibiotic resistance. Jama. 2001;285(5):601-605.
Sutton S. Determination of inoculum for microbiological testing. Microbiological Topics. 2011;15(3):49-53.
Adebolu TT, Adeoye OO, Oyetayo VO. Effect of garlic (Allium sativum) on Salmonella typhi infection, gastrointestinal flora and hematological parameters of albino rats. African Journal of Biotechnology. 2011;10(35):6804-6808.
Olorunfemi OB, Adebolu TT, Adetuyi FC. Antibacterial activities of Micrococcus lactis strain isolated from Nigerian fermented cheese whey against diarrhea-causing organisms. Research Journal of Biological Sciences. 2006;1(1-4):24-27.
Akinrotoye KP. Effects of fermented palm wine on some diarrhoeagenic bacteria. Elite Res. J. Biotechnol. Microbiol. 2014;2:4-14.
Adedayo MR, Ajiboye AE. Antimicrobial property of palm wine. International Research Journal on Microbiology. 2011;2(8):265-269.
Kigigha LT, Izah SC, Okitah LB. Antibacterial activity of palm wine against Pseudomonas, Bacillus, Staphylococcus, Escherichia and Proteus spp. Journal of Botany and Microbiology Research. 2016;2(1):046-52.
Akinsanya JA. Microbiology, health and hygiene. Macmillian Company, Nigeria. 1980;33–34.
Aibinu I, Adenipekun T, Adelowotan T, Ogunsanya T, Odugbemi T. Evaluation of the antimicrobial property of different parts of Citrus aurantifolia (Lime fruit) as used locally. African Journal of Traditional Complementary and Alternative Medicine. 2007;4(2):185-190.
Odunayo RA, Ibukun EA, Tayo A, Toyin A, Tolu O. In vitro antimicrobial activity of crude extract from plants Bryophyllum pinnatum and Kalanchoe crenata. Africa Journal of Traditional, Complementary and Alternative Medicine. African Ethno Medicines Network. 2007;4(3):338-344.
Amoa-Awua WK, Sampson E, Tano-Debrah K. Growth of yeasts, lactic and acetic acid bacteria in palm wine during tapping and fermentation from felled oil palm. Elaeisguineensis in Ghana. Journal of Applied Microbiology. 2007;102(2):599–606.
Shanson DC. Microbiology in Clinical Practices. 2nd edition. Wright. 1990;612-619.
Akinsulire OR, Aibinu IE, Adenipekun T, Adelowota T, Odugbemi T. In-vitro antimicrobial activity of crude extract from plants Bryophyllum pinnatum and Kalanchoe crenata. African Journal of Traditional, Complementary and Alternative Medicine. African Ethno Medicines Network. 2007;4(3):338-344.
Abstract View: 3028 times
PDF Download: 718 times