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Comparative Susceptibility Study Against Pathogens Using Fermented Cranberry Juice and Antibiotics
Ioanna Mantzourani1, Christos A Bontsidis1, Stavros Plessas1
1Laboratory of Microbiology, Biotechnology and Hygiene, Faculty of Agriculture Development, Democritus University of Thrace, Orestiada, Greece.
Frontiers in Microbiology
|June 25, 2019
Summary
Fermented cranberry juice, enhanced by probiotic Lactobacillus paracasei K5, showed synergistic antimicrobial activity with vancomycin and tigecycline against resistant bacteria. This suggests a potential natural approach to augment antibiotic efficacy.
Area of Science:
- Microbiology and Infectious Diseases
- Natural Product Chemistry
- Probiotics and Fermentation
Background:
- Antibiotic resistance is a growing global health threat, necessitating novel therapeutic strategies.
- Cranberry juice possesses known antimicrobial properties, which may be enhanced through fermentation.
- Probiotic bacteria, such as Lactobacillus paracasei, can modify food matrices and potentially enhance bioactivity.
Purpose of the Study:
- To evaluate the antimicrobial activity of fermented and unfermented cranberry juice in combination with vancomycin and tigecycline.
- To investigate the potential synergistic effects between fermented cranberry juice and antibiotics against specific bacterial strains.
Main Methods:
- Cranberry juice was fermented using Lactobacillus paracasei K5.
- Antimicrobial activity was assessed using zone of inhibition, Minimum Inhibitory Concentration (MIC), and Fractional Inhibitory Concentration Index (FICI).
- Tested bacterial strains included Enterococcus faecalis, E. faecium, Enterobacter cloacae, and Staphylococcus aureus.
Main Results:
- Fermented cranberry juice combined with tigecycline demonstrated significantly larger zones of inhibition against E. faecium and E. cloacae compared to unfermented juice.
- The lowest MIC values were observed for tigecycline combined with fermented cranberry juice against S. aureus and E. cloacae.
- Fractional Inhibitory Concentration Index revealed synergistic effects between fermented juice and tigecycline against E. faecium and E. faecalis, and with vancomycin against S. aureus.
Conclusions:
- Fermentation of cranberry juice with Lactobacillus paracasei K5 enhances its antibacterial activity when combined with vancomycin and tigecycline.
- Synergistic interactions between fermentation products and antibiotics suggest a promising avenue for combating resistant bacterial infections.
- This study highlights the potential of probiotic-fermented cranberry juice as an adjunct therapy to conventional antibiotics.
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