|TAHA, ENSAF - Tuskegee University|
|Hinton, Jr, Arthur|
|TAMERU, BERHANU - Tuskegee University|
|SAMUEL, TEMESGEN - Tuskegee University|
|YEHUALAESHET, TESHORNE - Tuskegee University|
Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 8/15/2014
Publication Date: 9/5/2014
Citation: Taha, E., Hinton Jr, A., Tameru, B., Samuel, T., Yehualaeshet, T. 2014. Single and Combined Effects of Curcumin and Trans-cinnamaldehyde to Inhibit the Growth of Salmonella Typhimurium. Meeting Abstract. 66.
Technical Abstract: In the last 15 years Salmonella has stayed at a steady pace with no decrease than other foodborne pathogens. Currently, the antimicrobial resistance is one of the most serious health threats and there is a strong needs to search for alternative therapeutics including herbal plants extracts. Curcuma and cinnamon has been widely used as herbal medicine for different therapeutic and prophylactic applications. The aim of this study was to evaluate the single and synergistic effect of curcuma and trans-cinnamaldehyde against Salmonella Typhimurium. Curcuma longa (tumeric) powder and trans-cinnamaldehyde were purchased from Sigma-Aldrich and tested at different concentrations to determine its inhibitory effects against the growth of Salmonella Typhimurium. The growth pattern of the bacteria was monitored by Labsystems Bioscreen C for 48 hours at 1-hour interval measurement. The OD readings were documented and analyzed statistically. Generally, curcuma inhibited the growth of Salmonella significantly at early stage with maximum inhibition at 4 hrs of incubation. On the contrary, trans-cinnamaldehyde treatment showed no inhibition rather the growth of the bacteria tends to increase through time. The findings also indicated that the combination of the Curcuma longa and trans-cinnamaldehyde exhibited slight decrease of the bacterial population growth, which justified that the synergistic effect of the combination is not significant to inhibit the growth of Salmonella. Interpretations of such in vitro antibacterial activity experiment need to consider the type of broth, bacterial species used, incubation time, persistence of the compound effect, population of the bacteria and concentrations of the compounds.