In vitro evaluation of the antimicrobial activity of the association of metabolites secreted from the symbiotics kefir and resveratrol, against microorganisms isolated from patients with hospital infections
DOI:
https://doi.org/10.33448/rsd-v12i12.43973Keywords:
Probiotics; Prebiotics; Bacterial growth; Kefir; Resveratrol.Abstract
Hospital-acquired infections are considered a public health problem, with an increasing impact on mortality and morbidity rates among patients and on the costs associated with hospital care. According to the World Health Organization (WHO), antimicrobial resistance is seen as one of the top ten global threats to public health, with its persistence mainly attributed to the inappropriate and excessive use of antimicrobials. In a review of the clinical development of antibiotics aimed at priority resistant pathogens, only six antibiotics were deemed promising by the WHO in 2019. Bacteria causing common infections are the group with the highest antibiotic resistance rates, underscoring the urgency for therapeutic alternatives. It is in this context that the search for new natural antimicrobial alternatives becomes advantageous. This study aims to evaluate, in vitro, the antimicrobial activity of the combination of metabolites secreted from the probiotics kefir and resveratrol against bacteria isolated from patients with hospital-acquired infections.
References
Abedini, E., Khodadadi, E., Zeinalzadeh, E., Moaddab, S. R., Asgharzadeh, M., Mehramouz, B., Dao, S., & Samadi Kafil, H. (2021). A Comprehensive Study on the Antimicrobial Properties of Resveratrol as an Alternative Therapy. Evidence-based complementary and alternative medicine : eCAM, 2021, 8866311. https://doi.org/10.1155/2021/8866311
Azizi, N. F., Kumar, M. R., Yeap, S. K., Abdullah, J. O., Khalid, M., Omar, A. R., Osman, M. A., Mortadza, S. A. S., & Alitheen, N. B. (2021). Kefir and Its Biological Activities. Foods (Basel, Switzerland), 10(6), 1210. https://doi.org/10.3390/foods10061210
Barros, L. M., Bento, J. N. C., Caetano, J. A., Moreira, R. A. N., Pereira, F. G. F., Frota, N. M., Araujo, T. M. de, & Soares, E. (2012). Prevalência de microorganismos e a sensibilidade antimicrobiana de infecções hospitalares em uma unidade de terapia intensiva de um hospital público. Revista de Ciências Farmacêuticas Básica e Aplicada, 33, 429-435. https://rcfba.fcfar.unesp.br/index.php/ojs/article/view/281/279
Bengoa, A. A., Iraporda, C., Garrote, G. L., & Abraham, A. G. (2019). Kefir micro-organisms: their role in grain assembly and health properties of fermented milk. Journal of applied microbiology, 126(3), 686–700. https://doi.org/10.1111/jam.14107
Berman, A.Y., Motechin, R.A., Wiesenfeld, M.Y., & et al. (2017). The therapeutic potential of resveratrol: a review of clinical trials. npj Precision Onc, 1, 35. https://doi.org/10.1038/s41698-017-0038-6
Carreon FT, Mora KA, Barrera ICR, Andrade A. (2022) Serratia marcescens antibiotic resistance mechanisms of an opportunistic pathogen: a literature review. PeerJ. http://doi.org/10.7717/peerj.14399
Clinical and Laboratory Standards Institute. (2023). Performance standards for antimicrobial susceptibility testing (33rd ed.). CLSI supplement M100.
Erdogan, F. S., Ozarslan, S., Seydim, Z. B. G., & Tas, T. K. (2019). The effect of kefir produced from natural kefir grains on the intestinal microbial populations and antioxidant capacities of Balb/c mice. Food Research International, 115, 408-413. https://doi.org/10.1016/j.foodres.2018.10.080
Erginkaya, Z., Turhan, E. U., & Tatlı, D. (2018). Determination of antibiotic resistance of lactic acid bacteria isolated from traditional Turkish fermented dairy products. Iranian journal of veterinary research, 19(1), 53–56.
Estrela, C. (2018). Metodologia Científica: Ciência, Ensino, Pesquisa. Editora Artes Médicas.
Marques, V. D., Franzolin, M. R., Sanabani, S. S., Vigerelli, H., Piazza, R. M. F., Pimenta, D. C., Venâncio, T., Neves, I. V., de Sousa Silva, H. G., Dos Santos Courrol, D., Mendonça-Previato, L., Previato, J. O., Jorge, S. A. C., & de Oliveira Domingos, M. (2020). A new class of antimicrobial molecules derived from kefir, effective against Pseudomonas aeruginosa and methicillin resistant Staphylococcus aureus (MRSA) strains. Scientific reports, 10(1), 17434. https://doi.org/10.1038/s41598-020-73651-7
Michelin, A.F., & Fonseca, M.R. (2018). Perfil epidemiológico das infecções hospitalares na unidade de terapia intensiva de um hospital terciário.
Monika, Sharma, S., & Kumar, N. (2020). Use of plant derived antimicrobials as an alternative to antibiotics. J Pharmacogn Phytochem, 9(2), 1524-1532. https://doi.org/10.22271/phyto.2020.v9.i2y.11069
Novelle, M. G., Wahl, D., Diéguez, C., Bernier, M., & de Cabo, R. (2015). Resveratrol supplementation: Where are we now and where should we go? Ageing Research Reviews, 21, 1-15. https://doi.org/10.1016/j.arr.2015.01.002
Rosa, D. D., Dias, M. M. S., Grześkowiak, Ł. M., Reis, S. A., Conceição, L. L., & Peluzio, M. D. C. G. (2017). Milk kefir: nutritional, microbiological and health benefits. Nutrition research reviews, 30(1), 82–96. https://doi.org/10.1017/S0954422416000275
Salehi, B., Mishra, A. P., Nigam, M., Sener, B., Kilic, M., Sharifi-Rad, M., Fokou, P. V. T., Martins, N., & Sharifi-Rad, J. (2018). Resveratrol: A Double-Edged Sword in Health Benefits. Biomedicines, 6(3), 91. https://doi.org/10.3390/biomedicines6030091
Santos, N. de Q. (2004). A resistência bacteriana no contexto da infecção hospitalar. Texto & Contexto Enfermagem, 13, 64–70. https://doi.org/10.1590/S0104-07072004000500007
Singh, A. P., Singh, R., Verma, S. S., Rai, V., Kaschula, C. H., Maiti, P., & Gupta, S. C. (2019). Health benefits of resveratrol: Evidence from clinical studies. Medicinal Research Reviews, 39(5), 1851-1891. https://doi.org/10.1002/med.21565
Turrini, R. N. T. (2002). Infecção hospitalar e mortalidade / Nosocomial infection and mortality. Revista da Escola de Enfermagem da USP, 36(2), 177-183. https://doi.org/10.1590/S0080-62342002000200011
Vestergaard, M., & Ingmer, H. (2019). Antibacterial and antifungal properties of resveratrol. International journal of antimicrobial agents, 53(6), 716–723. https://doi.org/10.1016/j.ijantimicag.2019.02.015
World Health Organization. Regional Office for Europe. (2022). WHO Country Office in Ukraine, 2020–2021 report. World Health Organization. Regional Office for Europe. https://apps.who.int/iris/handle/10665/363750
Zanirati, D. F., Abatemarco, M., Jr, Sandes, S. H. C., Nicoli, J. R., Nunes, Á. C., & Neumann, E. (2015). Selection of lactic acid bacteria from Brazilian kefir grains for potential use as starter or probiotic cultures. Anaerobe, 32, 70–76. https://doi.org/10.1016/j.anaerobe.2014.12.007
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 Sofia Vasconcelos Carneiro; Fernanda Braga; Marileia Chaves Andrade
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
