Effects of natural products on several stages of the spore cycle of Clostridium difficile in vitro
Abstract
Aims: To investigate the effect of natural products on the spore cycle of Clostridium difficile in vitro. Methods and Results: Twenty-two natural products were investigated using four C. difficile strains. Effects on sporulation, determined using microscopy and a conventional spore recovery assay, showed that fresh onion bulb extract (6·3% v v−1) and coconut oil (8% v v−1) inhibited sporulation in all four isolates by 66–86% and 51–88%, respectively, compared to untreated controls. Fresh ginger rhizome extract (25% v v−1) was also inhibitory, although to a lesser extent. Using a standard spore germination and outgrowth assay, germination was unaffected by the 22 products, whereas outgrowth was significantly reduced by artichoke extract (18·8 mg ml−1), fresh onion bulb extract (25% v v−1), Leptospermum honeys (8% w v−1) and allicin (75 mg ml−1; P < 0·01). Sporicidal activity, investigated using a standard plate recovery assay, was minimal. Conclusions: Three of the 22 natural products (13%) showed inhibitory effects on sporulation of C. difficile and six products (27%) reduced vegetative outgrowth of C. difficile. Significance and Impact of the Study: This study shows the potential of natural products to inhibit different stages of C. difficile sporulation and encourages further investigation in this field.
Document Type
Journal Article
School
School of Medical and Health Sciences
RAS ID
27344
Copyright
subscription content
Publisher
Wiley
Comments
Roshan, N., Riley, T. V., & Hammer, K. A. (2018). Effects of natural products on several stages of the spore cycle of Clostridium difficile in vitro. Journal of applied microbiology, 125(3), 710-723. Available here.