Inhibition of Salmonella Typhimurium by tannins in vitro
Costabile, A., Sanghi, S., Martin-Palaez, S., Mueller-Harvey, I., Gibson, G. R., Rastall, R. A. and Klinder, A. (2011) Inhibition of Salmonella Typhimurium by tannins in vitro. Journal of Food, Agriculture & Environment, 9 (1). pp. 119-124. ISSN 1459-0263
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Official URL: http://www.world-food.net/scientficjournal/2011/is...
Given the recent EU ban of antibiotics to promote the growth of farm animals, alternative approaches are needed for animal production systems. Tannins, which are already commercially marketed for animal nutrition, have bacteriostatic and bactericidal properties against pathogenic bacteria. The aim of this study was to investigate the inhibitory effect of various tannins against Salmonella Typhimurium (SL1344nal(r)) to identify potentially effective feed additives. Different sources of condensed and hydrolysable tannins were tested at concentrations between I and 6 mg ml(-1). The tannins tested were either commercial preparations or isolated from such preparations or from plants using Sephadex LH-20 based column chromatography. Some, but not all, of the tannins significantly decreased bacterial growth compared to tannin-free selenite cystine broth following incubation for 24 h at 37 degrees C. Gallotannins were especially effective and tara achieved 1.28 log(10) reductions after 24 hours. Antibacterial activity was also confirmed with inhibition zone diameters in a disc diffusion test. The experiments demonstrated that tannins may have potential as feed additives for reducing Salmonella infections in farm animals.
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