Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs
Gnetum gnemon L. is an evergreen tree that belongs to the Gnetaceae family and is commonly used as a vegetable and medicinal plant among indigenous people. The key goal of this study was to assess the antibacterial efficacy of ethanolic G. gnemon leaf extract (EGLE) against six food-borne pathogens....
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| Format: | Article |
| Language: | English |
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Elsevier
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113735/ http://psasir.upm.edu.my/id/eprint/113735/1/113735.pdf |
| _version_ | 1848866307355705344 |
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| author | Trisha, Mansura Rahman Deavyndra Gunawan, Vyenna Wong, Jun Xian Pak Dek, Mohd Sabri Rukayadi, Yaya |
| author_facet | Trisha, Mansura Rahman Deavyndra Gunawan, Vyenna Wong, Jun Xian Pak Dek, Mohd Sabri Rukayadi, Yaya |
| author_sort | Trisha, Mansura Rahman |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Gnetum gnemon L. is an evergreen tree that belongs to the Gnetaceae family and is commonly used as a vegetable and medicinal plant among indigenous people. The key goal of this study was to assess the antibacterial efficacy of ethanolic G. gnemon leaf extract (EGLE) against six food-borne pathogens. The antimicrobial activity of EGLE was evaluated using multiple methods, including the well diffusion assay (WDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill assay. Gas Chromatography-Mass Spectrometry (GC-MS) analysis was used to identify active volatile compounds responsible for EGLE's antibacterial activities. Total plate count (TPC) was conducted to measure microbial populations and evaluate the efficacy of EGLE as a natural preservative in raw quail eggs. 100 g of dried and powdered sample yielded an average of 11.58 ± 0.38 % post-extraction. The inhibition zone in WDA ranged from 11.00 ± 0.57–13.50 ± 0.58 mm, MIC ranged from 6.25 to 50.00 mg/mL, and MBC values were between 12.5 and >50 mg/mL. Results from the time-kill study showed that at 4 × MIC Bacillus pumilus and B. megaterium were completely killed in 1 h incubation time and other bacteria were killed within 2–4 h. Findings from TPC demonstrated that at the highest tested concentration of EGLE, there was no significant bacterial growth for a 30-day observation period. Thereby, suggesting that it had the potential to function as a natural preservative for raw quail eggs. EGLE may be a viable alternative to synthetic preservatives in combating food-borne pathogens. © 2024 The Authors |
| first_indexed | 2025-11-15T14:18:31Z |
| format | Article |
| id | upm-113735 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:18:31Z |
| publishDate | 2024 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1137352025-01-15T06:29:12Z http://psasir.upm.edu.my/id/eprint/113735/ Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs Trisha, Mansura Rahman Deavyndra Gunawan, Vyenna Wong, Jun Xian Pak Dek, Mohd Sabri Rukayadi, Yaya Gnetum gnemon L. is an evergreen tree that belongs to the Gnetaceae family and is commonly used as a vegetable and medicinal plant among indigenous people. The key goal of this study was to assess the antibacterial efficacy of ethanolic G. gnemon leaf extract (EGLE) against six food-borne pathogens. The antimicrobial activity of EGLE was evaluated using multiple methods, including the well diffusion assay (WDA), minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC), and time-kill assay. Gas Chromatography-Mass Spectrometry (GC-MS) analysis was used to identify active volatile compounds responsible for EGLE's antibacterial activities. Total plate count (TPC) was conducted to measure microbial populations and evaluate the efficacy of EGLE as a natural preservative in raw quail eggs. 100 g of dried and powdered sample yielded an average of 11.58 ± 0.38 % post-extraction. The inhibition zone in WDA ranged from 11.00 ± 0.57–13.50 ± 0.58 mm, MIC ranged from 6.25 to 50.00 mg/mL, and MBC values were between 12.5 and >50 mg/mL. Results from the time-kill study showed that at 4 × MIC Bacillus pumilus and B. megaterium were completely killed in 1 h incubation time and other bacteria were killed within 2–4 h. Findings from TPC demonstrated that at the highest tested concentration of EGLE, there was no significant bacterial growth for a 30-day observation period. Thereby, suggesting that it had the potential to function as a natural preservative for raw quail eggs. EGLE may be a viable alternative to synthetic preservatives in combating food-borne pathogens. © 2024 The Authors Elsevier 2024 Article PeerReviewed text en cc_by_nc_4 http://psasir.upm.edu.my/id/eprint/113735/1/113735.pdf Trisha, Mansura Rahman and Deavyndra Gunawan, Vyenna and Wong, Jun Xian and Pak Dek, Mohd Sabri and Rukayadi, Yaya (2024) Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs. Heliyon, 10 (16). art. no. e35691. pp. 1-14. ISSN 2405-8440; eISSN: 2405-8440 https://linkinghub.elsevier.com/retrieve/pii/S2405844024117227 10.1016/j.heliyon.2024.e35691 |
| spellingShingle | Trisha, Mansura Rahman Deavyndra Gunawan, Vyenna Wong, Jun Xian Pak Dek, Mohd Sabri Rukayadi, Yaya Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs |
| title | Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs |
| title_full | Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs |
| title_fullStr | Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs |
| title_full_unstemmed | Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs |
| title_short | Antibacterial effect of ethanolic Gnetum gnemon L. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs |
| title_sort | antibacterial effect of ethanolic gnetum gnemon l. leaf extract on food-borne pathogens and its application as a natural preservative on raw quail eggs |
| url | http://psasir.upm.edu.my/id/eprint/113735/ http://psasir.upm.edu.my/id/eprint/113735/ http://psasir.upm.edu.my/id/eprint/113735/ http://psasir.upm.edu.my/id/eprint/113735/1/113735.pdf |