Atividade antimicrobiana in vitro de baccharis, tamarindo, líquido da casca da castanha de caju e óleo de cravo contra bactérias ruminais Gram-negativas
DOI:
https://doi.org/10.31533/pubvet.v18n03e1562Palavras-chave:
Atividade antibacteriana, extratos naturais, óleo essencial, bactérias ruminaisResumo
Este estudo teve como objetivo avaliar a atividade antibacteriana in vitro do extrato aquoso de Baccharis dracunculifolia e Tamarindus indica L., dos extratos naturais líquidos da casca da castanha de caju (LCC) e do óleo essencial (OE) de cravo contra cinco espécies de bactérias ruminais Gram-negativas. As culturas foram cultivadas em meio anaeróbio contendo 0,1, 0,2, 0,5 e 1,0 mg mL-1 dos extratos ou óleos. O crescimento foi avaliado monitorando a densidade óptica (DO 600 nm) em intervalos de 0, 8, 12 e 24 horas de incubação a 39° C. O extrato aquoso de baccharis e tamarindo e o extrato natural de LCC inibiram o crescimento de Prevotella albensis, Prevotella bryantii, Treponema saccharophilum e Succinivibrio dextrinosolvens. Para Prevotella ruminicola e Succinivibrio dextrinosolvens, a adição de 1,0 mg mL-1 de OE de folhas de cravo resultou em maior impacto na dinâmica de crescimento, com redução na densidade óptica em todos os intervalos de observações. Os resultados desta pesquisa estabelecem a eficácia dos aditivos naturais extratos aquosos de baccharis e tamarindo, LCC e óleo essencial de cravo, na atividade antimicrobiana in vitro contra as bactérias ruminais Gram-negativas analisadas.
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