Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i>
<i>Campylobacter</i> spp. are the main cause of bacterial gastroenteritis worldwide, and broiler chicks are the main vector of transmission to humans. The high prevalence of <i>Campylobacter</i> in poultry meat and the increase of antibiotic resistant strains have raised the...
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MDPI AG
2022-12-01
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| Series: | Antibiotics |
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| Online Access: | https://www.mdpi.com/2079-6382/12/1/26 |
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| author | Jose Manuel Silvan Esperanza Guerrero-Hurtado Alba Gutierrez-Docio Marin Prodanov Adolfo J. Martinez-Rodriguez |
| author_facet | Jose Manuel Silvan Esperanza Guerrero-Hurtado Alba Gutierrez-Docio Marin Prodanov Adolfo J. Martinez-Rodriguez |
| author_sort | Jose Manuel Silvan |
| collection | DOAJ |
| description | <i>Campylobacter</i> spp. are the main cause of bacterial gastroenteritis worldwide, and broiler chicks are the main vector of transmission to humans. The high prevalence of <i>Campylobacter</i> in poultry meat and the increase of antibiotic resistant strains have raised the need to identify new antimicrobial agents. For this reason, the aim of the current study was to evaluate the antibacterial activity of two extracts of olive leaf against antibiotic-resistant <i>Campylobacter</i> strains (<i>C. jejuni</i> and <i>C. coli</i>) isolated from poultry food chain. The extracts of olive leaf (E1 and E2) were markedly different in their chemical compositions. While E1 was composed predominantly of highly hydrophilic compounds such as hydroxytyrosol and hydroxytyrosol glucosides (14,708 mg/100 g), E2 mainly contained moderately hydrophilic compounds, with oleuropein (20,471 mg/100 g) being prevalent. All <i>Campylobacter</i> strains exhibited similar antibiotic profiles, being resistant to ciprofloxacin and tetracycline. E1 showed strong antibacterial activity and reduced bacterial growth from 4.12 to 8.14 log CFU/mL, depending on the strain. Hydroxytyrosol was the main compound responsible, causing the inhibition of growth of <i>Campylobacter</i> strains at low concentrations (0.1–0.25 mg/mL). E2 demonstrated a lower antibacterial effect than E1, reducing growth from 0.52 to 2.49 log CFU/mL. The results of this study suggest that the optimization of the composition of olive-leaf extracts can provide improved treatment results against <i>Campylobacter</i> strains. |
| first_indexed | 2024-03-09T13:47:55Z |
| format | Article |
| id | doaj.art-294fcc5bbf73440dac46a0e3415e7f88 |
| institution | Directory Open Access Journal |
| issn | 2079-6382 |
| language | English |
| last_indexed | 2024-03-09T13:47:55Z |
| publishDate | 2022-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antibiotics |
| spelling | doaj.art-294fcc5bbf73440dac46a0e3415e7f882023-11-30T20:54:41ZengMDPI AGAntibiotics2079-63822022-12-011212610.3390/antibiotics12010026Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i>Jose Manuel Silvan0Esperanza Guerrero-Hurtado1Alba Gutierrez-Docio2Marin Prodanov3Adolfo J. Martinez-Rodriguez4Microbiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, SpainDepartment of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, SpainDepartment of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, SpainDepartment of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, SpainMicrobiology and Food Biocatalysis Group (MICROBIO), Department of Biotechnology and Food Microbiology, Institute of Food Science Research (CIAL, CSIC-UAM), Autonomous University of Madrid, 28049 Madrid, Spain<i>Campylobacter</i> spp. are the main cause of bacterial gastroenteritis worldwide, and broiler chicks are the main vector of transmission to humans. The high prevalence of <i>Campylobacter</i> in poultry meat and the increase of antibiotic resistant strains have raised the need to identify new antimicrobial agents. For this reason, the aim of the current study was to evaluate the antibacterial activity of two extracts of olive leaf against antibiotic-resistant <i>Campylobacter</i> strains (<i>C. jejuni</i> and <i>C. coli</i>) isolated from poultry food chain. The extracts of olive leaf (E1 and E2) were markedly different in their chemical compositions. While E1 was composed predominantly of highly hydrophilic compounds such as hydroxytyrosol and hydroxytyrosol glucosides (14,708 mg/100 g), E2 mainly contained moderately hydrophilic compounds, with oleuropein (20,471 mg/100 g) being prevalent. All <i>Campylobacter</i> strains exhibited similar antibiotic profiles, being resistant to ciprofloxacin and tetracycline. E1 showed strong antibacterial activity and reduced bacterial growth from 4.12 to 8.14 log CFU/mL, depending on the strain. Hydroxytyrosol was the main compound responsible, causing the inhibition of growth of <i>Campylobacter</i> strains at low concentrations (0.1–0.25 mg/mL). E2 demonstrated a lower antibacterial effect than E1, reducing growth from 0.52 to 2.49 log CFU/mL. The results of this study suggest that the optimization of the composition of olive-leaf extracts can provide improved treatment results against <i>Campylobacter</i> strains.https://www.mdpi.com/2079-6382/12/1/26<i>Campylobacter jejuni</i><i>Campylobacter coli</i>antibiotic resistanceolive leaf extractsantibacterial activityhydroxytyrosol |
| spellingShingle | Jose Manuel Silvan Esperanza Guerrero-Hurtado Alba Gutierrez-Docio Marin Prodanov Adolfo J. Martinez-Rodriguez Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> Antibiotics <i>Campylobacter jejuni</i> <i>Campylobacter coli</i> antibiotic resistance olive leaf extracts antibacterial activity hydroxytyrosol |
| title | Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> |
| title_full | Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> |
| title_fullStr | Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> |
| title_full_unstemmed | Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> |
| title_short | Olive Leaf as a Source of Antibacterial Compounds Active against Antibiotic-Resistant Strains of <i>Campylobacter jejuni</i> and <i>Campylobacter coli</i> |
| title_sort | olive leaf as a source of antibacterial compounds active against antibiotic resistant strains of i campylobacter jejuni i and i campylobacter coli i |
| topic | <i>Campylobacter jejuni</i> <i>Campylobacter coli</i> antibiotic resistance olive leaf extracts antibacterial activity hydroxytyrosol |
| url | https://www.mdpi.com/2079-6382/12/1/26 |
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