Evidence-Based Complementary and Alternative Medicine / 2019 / Article / Tab 4

Research Article

In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from “Cas Mango” (Spondias dulcis)

Table 4

MIC and MBC values for the extracts on Salmonellae.

Extract/HydrolysateS. entericS. entericSalmonella spp.S. choleraesuis
typhimurium 2860typhimurium 2488clinical isolate

MICMBCMICMBCMICMBCMICMBC
(μg/ml)(μg/ml)(μg/ml)(μg/ml)(μg/ml)(μg/ml)(μg/ml)(μg/ml)

Commercial pectin>1ND>1ND>1ND>1ND
Crude Extract 4>1ND>1ND>1ND>1ND
Crude Extract 211.3611.365.6811.3611.3622.75.6811.36
Pure Pectin 2>1ND>1ND>1ND>1ND
Pure Pectin 4>1ND>1ND>1ND>1ND
Hydrolyzed commercial Pectin 1hr>1ND>1ND>1ND>1ND
4 hydro 1hr22.744.4522.744.4522.7No MBC44.4544.45
4 hydro 12hr22.744.4522.7No MBC22.7No MBC22.744.45
2 hydro 1hr>1ND>1ND>1ND>1ND
2 hyd 12hr.>1ND>1ND>1ND>1ND
Negative control>1ND>1ND>1ND>1ND
Positive control<11<11<11<11<11<11<11<11

ND = not determined.

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