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VOL. 6, ISSUE 2 (2024)
Antimicrobial effect of eatables against specific Gut Microbes
Authors
Jyotsana Singh, Farha Shaikh, Rajvinder Kaur, Lubna Anis, Anshu
Abstract
A range of chronic diseases, including cancer, inflammatory bowel
disease, obesity, type 2 diabetes, and cardiovascular disease may be prevented
in part by maintaining a healthy gut microbiota, according to current studies.
Studies showing the significance of foods like ginger, garlic, white radish,
onion, raw papaya, and green chili in supporting gut flora have also made it
clear that diet significantly influences the microbiome. The highest
concentrations of phytochemicals may be found in fruits and vegetables. The
data showed that alkaloids, flavonoids, glycosides, carbohydrates, and phenolic
compounds are present in ginger, garlic, onion, raw papaya, green chili, and
white radish. Bifidobacterium dentium, Lactobacillus buchneri, Lactobacillus
formosensia, Lactobacillus agilis, and Aerococcus suis
were the major strains we employed in the study. Ginger and green chili have the
same zone of inhibition which is 10.8 mm for Bifidobacterium dentium. A
9 mm inhibition zone for white radish water extract and ginger was found in
recent research for Lactobacillus agilis. Garlic has a substantial inhibitory impact on Lactobacillus agilis
but a lesser (10 mm) zone of inhibition compared to green chili, which has the
biggest zone of inhibition (10.8 mm) against the same bacterium. These veggies
have a strong antimicrobial impact, according to this study.
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Pages:1-4
How to cite this article:
Jyotsana Singh, Farha Shaikh, Rajvinder Kaur, Lubna Anis, Anshu "Antimicrobial effect of eatables against specific Gut Microbes". International Journal of Biotechnology and Microbiology, Vol 6, Issue 2, 2024, Pages 1-4
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