Antimycobacterial activity of garlic extract on Mycobacterium marinum isolated from fish
2006
Pithai Kanbutra(Khon Kaen University, Khon Kaen (Thailand). Faculty of Veterinary Medicine. Veterinary Teaching Hospital) | Prasatporn Borisutpeth(Khon Kaen University, Khon Kaen (Thailand). Faculty of Veterinary Medicine. Dept. of Medicine) | Sompoth Weerakhun(Khon Kaen University, Khon Kaen (Thailand). Faculty of Veterinary Medicine. Dept. of Medicine) | Kanit Chukanhom(Khon Kaen University, Khon Kaen (Thailand). Faculty of Veterinary Medicine. Dept. of Medicine) | Prajuab Chaimanee(Khon Kaen University, Khon Kaen (Thailand). Faculty of Medicine)
Nontuberculous mycobacteria infections are nowadays more usual and affect to both man and animal, especially those of fish. Although various mycobacteria were fish pathogens, Mycobacterium marinum is more frequent causative mycobacteria of fish. The present study was aimed to determine in vitro antimycobacterial activities of garlic extract on fish-isolated Mycobacterium marinum to gain supporting data for guidance herb replacing antimicrobials use for farmed foodfish. Minimal inhibitory concentration (MlC) and minimal bactericidal concentration (MBC) of garlic extract, streptomycin, and garlic extract/streptomycin mixture were evaluated using broth microdilution method. MlCs of the 3 antimycobacterial agents were 2,048, 8 and 1,024:4 micro g/ml, respectively and MBCs were 4,096, 16 and 2,048:8 micro g/ml, respectively. Conclusively, the garlic extract showed excellent growth inhibiting and killing effects against Mycobacterium marinum. The garlic extract acted as mycobactericidal agent, in vitro, with its MBC/MlC ratio was 2. Moreover, synergistic interaction of garlic extract with streptomycin was seemingly appeared against Mycobacterium marinum when use as mixture.
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Эту запись предоставил Kasetsart University