Antibacterial Potential of Tridacna sp. and Pearl Oyster Aqueous Extracts on Food Spoilage Salmonella enterica

Abd El Hafez Et Al., Mohamed S. M.

doi:10.21608/ejabf.2022.275509

Antibacterial Potential of Tridacna sp. and Pearl Oyster Aqueous Extracts on Food Spoilage Salmonella enterica

Document Type : Original Article

Author

Mohamed S. M. Abd El Hafez et al.

10.21608/ejabf.2022.275509

Abstract

A high intake of synthetic food preservatives leads to a variety of health problems and diseases. Antibacterial compounds have been discovered in marine invertebrates. As a result, four marine bivalve molluscs species, three giant clams, Tridacna maxima, Tridacna gigas, Tridacna squamosa, and (pearl oysters) Pinctada margritifera were collected from the Red sea and assayed for antibacterial activity against the reference food spoilage pathogenic strain Salmonella enterica. Among the four bivalves, T. squamosa aqueous extract demonstrated a significant antibacterial effect on S. enterica, showing a MIC of 12.5mg/ ml. Phenolic and flavonoid total content of T. squamosa water extract were 18.5±1.63mg/ g and 2.67±1.48mg/ g, respectively. The antioxidant activity of T. squamosa water extract was demonstrated by a DPPH radical scavenging IC₅₀of 58.61±1.02 μg/ml. HPLC analysis confirmed the presence of polyphenol components, including gallic acid, chlorogenic acid, and methyl gallate. The IC₅₀ value of T. squamosa aqueous extract for growth inhibition on normal PBMCs cells was 199.2±2.24µg/ ml, determining its safety. In addition, it might be employed as innovative dietary supplements and effective natural food preservatives instead of chemical ones.

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