Maqui leaf extract exhibits bactericidal activity against Vibrio parahaemolyticus
Keywords:
Foodborne diseases; gastroenteritis; seafood; climate change; antimicrobial resistance; Vibrio parahaemolyticus; Aristotelia chilensis; shellfishAbstract
Introduction: Vibrio parahaemolyticus is the leading cause of seafood-borne gastroenteritis, particularly in coastal areas with high consumption of raw shellfish. In tropical and subtropical regions, such as the Caribbean, climate change, salinity variations, and antimicrobial resistance have intensified public health risks. In this context, natural antimicrobials derived from agricultural by-products emerge as sustainable, low-cost, and environmentally responsible alternatives.
Objective: To evaluate the antimicrobial activity of leaf extracts of Aristotelia chilensis (Molina) Stuntz (Maqui) against clinical and environmental strains of V. parahaemolyticus, and to explore their potential application in food safety strategies.
Materials and Methods: Crude extracts from maqui leaves, roots, and stems were obtained through methanol and ethanol extraction. Antimicrobial activity was evaluated against cytotoxic strains and environmental isolates resistant to kanamycin or chloramphenicol, determining the minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) using microdilution assays.
Results: The ethanolic extract showed the highest antimicrobial activity, inhibiting the growth of cytotoxic clinical strains and resistant isolates. For the clinical strain VpKX, an MIC of 0.056 mg/mL and an MBC of 0.1125 mg/mL were determined, confirming a bactericidal effect.
Conclusions: Maqui leaves represent a promising source of natural antimicrobial compounds effective against V. parahaemolyticus, including antibiotic-resistant strains. Their valorization as a plant by-product contributes to sustainable development and, following validation in food matrices, could be applied to improve food safety in coastal regions of the Caribbean.
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