Bibliographic citations
Benites, H., Grados, J. (2022). Interacción entre la epicatequina y la tetraciclina para inhibir escherichia coli, uno de los principales causantes de enfermedades de transmisión alimentaria [Tesis, Universidad Peruana de Ciencias Aplicadas (UPC)]. http://hdl.handle.net/10757/660816
Benites, H., Grados, J. Interacción entre la epicatequina y la tetraciclina para inhibir escherichia coli, uno de los principales causantes de enfermedades de transmisión alimentaria [Tesis]. PE: Universidad Peruana de Ciencias Aplicadas (UPC); 2022. http://hdl.handle.net/10757/660816
@misc{renati/1292872,
title = "Interacción entre la epicatequina y la tetraciclina para inhibir escherichia coli, uno de los principales causantes de enfermedades de transmisión alimentaria",
author = "Grados Mercado, Julio Alfredo",
publisher = "Universidad Peruana de Ciencias Aplicadas (UPC)",
year = "2022"
}
Introduction: Foodborne illness caused by Escherichia coli (E. coli) causes gastrointestinal and urinary tract infections that in severe cases can become fatal. Traditional intervention revolves around the use of antibiotics such as tetracycline. However, their uncontrolled use has led to a strong trend related to antibiotic resistance of various microbial organisms, creating a public health problem. Due to this, in search of treatment alternatives, several studies have found that different metabolites present in foods have potential antibacterial functions, one of them being epicatechin, present in fruits and vegetables. Therefore, we sought to combine tetracycline and epicatechin in order to observe a possible synergistic effect and be a baseline for further research on a larger scale. Materials and methods: Therefore, for this study it was proposed to combine epicatechin and tetracycline, a broad-spectrum antibiotic, in order to enhance the action of the drug against E. coli. To achieve this, control, individual and interaction tests were carried out, using Luria Bertani (LB) medium, E. coli strain ATCC 25922, DMSO solvent, epicatechin and tetracycline. Results: Our control trial indicated that the medium was adequate, there was no contamination, and the solvent did not alter subsequent trials. The individual trial determined that epicatechin exerts an antibacterial effect at a MIC of 5 mg/mL. Likewise, in interaction with tetracycline, it was observed that as the concentration of epicatechin increased, the IC50 of tetracycline decreased. Finally, when evaluating the FIC index, it was determined that it was less than 0.5, which indicates that there is synergy. Conclusions: Epicatechin and tetracycline showed antibacterial effects against Escherichia coli individually and in combination, showing a synergistic effect. This synergistic effect indicates that, at certain concentrations of epicatechin, a lower concentration of tetracycline is needed to inhibit the bacteria. This effect could be due to the inhibition of membrane proteins, affecting the exchange of molecules and therefore, negatively altering the growth and development of the bacteria. Therefore, it could be suggested that certain fruits with concentrations of epicatechins close to those found in this study would be beneficial to combat infections with E. coli.
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