EVALUATION OF THE ANTIBACTERIAL PROPERTIES OF ONION, GARLIC AND OREGANO WATER EXTRACTS DURING IN VITRO DIGESTION PROCESS IN THE MODEL OF HUMAN GASTROINTESTINAL TRACT
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4B):353–357
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ABSTRACT
The aim of this research was to investigate the antibacterial properties of selected plant material and its changes during in vitro human digestion process. The applied in vitro digestion model comprising three stages: stomach, small intestine and large intestine. The chosen vegetable spices like onion and garlic, dry oregano as well as food product – noodles with addition of this plant material were evaluated for their antibacterial activity. The antagonistic properties were investigated against four test bacteria: Escherichia coli, Enterococcus faecium, Bifidobacterium animalis and Lactobacillus plantarum. The test microorganisms were isolated from human large intestine. It was evaluated that onion as well as noodles with onion addition exhibited the highest antibacterial activity against the tested bacteria strains. The lowest antagonistic properties were observed by oregano and noodles with oregano. The highest bacteria inhibition effect was generally noticed in the stomach stage, which can be contributed to the low pH occurring in this section of the digestive system, while the lowest microbial inhibition was determined in the large intestine, which can be related to the highest dilution of the digested material.
ISSN:1230-0322