Inhibition, resistance development, and increased antibiotic and antimicrobial resistance caused by nutraceuticals

Journal of Food Protection
PaulaMarieL WardStanley E Katz

Abstract

With the increasing use of herbal remedies by the general public worldwide, there remains a lack of information on the relationship between nutraceutical use and antibiotic resistance. Historically, there have been claims that nutraceuticals possess antibacterial and antiviral activity. However, the claims come with little or no documentation and no information related to the development of resistance to the nutraceutical or the cause of increases in resistance to antibiotics. These studies investigate the ability of nutraceutical exposure to influence the development of antibiotic resistance in bacteria. Two antibiotic-sensitive organisms, Staphylococcus aureus ATCC 29213 and Escherichia coli ATCC 25922, were used as representative of the gram-positive and gram-negative bacteria. These preliminary investigations showed a general increase to the ampicillin marker by the products studied, using Staphylococcus aureus ATCC 29213 as the indicator organism. There were 13 product-related increases in the MIC, 2 decreases, and 7 no changes. All six of the garlic products increased the MIC of the norfloxacin marker to greater than fourfold above baseline. Using E. coli ATCC 25922 as the indicator organism, the greatest product-antibiot...Continue Reading

References

Feb 25, 1999·American Journal of Health-system Pharmacy : AJHP : Official Journal of the American Society of Health-System Pharmacists·T B Klepser, M E Klepser

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Citations

Apr 12, 2005·Annual Review of Pharmacology and Toxicology·Brian C FosterColin J Briggs
Aug 7, 2008·Journal of Food Protection·Joseph C Brown, Xiuping Jiang
Dec 21, 2006·Journal of Clinical Pharmacy and Therapeutics·L L HillG S Denny
Nov 13, 2007·Journal of Agricultural and Food Chemistry·Lucia BirosováStefánia Vaverková

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