Antibacterial Activities of Sargassum

polycystum Against Food Borne Pathogens

Nur Fatihah binti Mohd Arnawi, Jamie Kok Mei Lin , Wong Ching Lee
School of Bioscience,
Taylors University, Taylor's University Lakeside Campus, No .1, Jalan Taylors, 47500 Subang Jaya, Selangor D..E., Malaysia

INTRODUCTION

EXPERIMENTAL DESIGN

Food borne disease such as salmonellosis, typhoid

fever, and food poisoning had become one of major
cause of morbidity and mortality in world wide
(Fig 1).

Sample collection
(Port Dickson)
Sample Extraction
Using different polarity of
solvent : n-Hexane, methanol
and acetone.

Fig 1 : Statistics of food borne disease in world wide

(WHO 2015).

Fig 2 : Sargassum polycystum.

Therefore, studies on seaweed is beneficial for

pharmaceutical companies especially in fighting
food pathogen because of their richness in bioactive
compound that display good antibacterial activities
(Rangaiah et al., 2010).
The isolation of bioactive compounds from seaweed
for instance polyphenol, saponin, carotenoids,
terpenoids was proven to show antibacterial,
antiviral, anti-tumour, antifungal, and anti-protozoa
activities (Bansemir et al., 2006).
Brown seaweed such as Sargassum polycystum (Fig
2), display good antibacterial properties against
food borne pathogens because of the high content
of phenolic compounds compared to green and red
PROBLEM
STATEMENTS
seaweed
(Isaa
et
2014).
The
epidemic
of al.,
food
borne disease is a serious
problem found in area that of poor hygienic
management. High incident of food borne diseases
were reported including mortality were reported in
recent years (Natrah et al., 2015).
Besides, the emergence of antibiotic resistant
arose , thus making antibiotics are no longer
effective in controlling the growth of pathogen It
might happen due to mutation in pathogen and
made
them
more
resist
towards
antibiotic
subsequently (Woodford & Ellington 2007) .

Disc Diffusion
Assay

Minimal
Inhibitory
Concentratio
n

Blank
disc
impregnated
with
crude
extract
was
incubated
on
Mueller Hinton
Agar &Tryptic
Soy
Agar
lawned
with
the
respective
bacteria
culture.
Tetracycline
and ampicillin
act as control.

Incubate crude
extracts
(10
0.625mg/ml)
and
bacteria
culture at 37
C overnight.
Then, INT was
added.
The
lowest
concentration
that
inhibit
growth
of
bacteria known
as MIC.

Minimal
Total Phenolic
Bactericidal
Content
Concentratio
n

Solution
that Extracts were
shows
no mixed
with
visible growth Na2CO3
and
of bacteria in FolinMIC assay was Ciocalteaus
pipetted
out reagent.
from
the The
respective well absorbance
and
streaked were measure
on the
fresh at
720
nm
agar.
using
UV
Concentration spectrophotom
at which there eter
where
was no visible Gallic acid as
bacteria
standard.
growth after 24
h
incubation
S. polycystum
was regardedwould exhibit
as MBC.
activity
against food borne

EXPECTED OUTCOMES

Crude extracts from

potential antibacterial
pathogen such as
S. aereus, B. substilis, L. monocytogene, and E. coli .
Several studies has reported that extracts from
brown seaweed resulted in positive antibacterial
properties against both Gram positive and Gram
GANTT
CHART
negative microorganism
(Chong
et al 2011).

OBJECTIVES

To perform solvent extraction to obtain S.

polycystum crude extracts.
To identify the antibacterial properties of S.
polycystum on food borne pathogens (Gram
positive : S. aereus, B. substilis, L. monocytogene,
Gram negative : E. coli ) using Disc diffusion,
Minimum inhibitory Concentration (MIC) and
Minimum Bactericidal Concentration(MBC).
To determine the total phenolic compound of the
crude extracts .

HYPOTHESIS

The crude extracts of S. polycystum will demonstrate

potential antibacterial activities against the selected
food borne pathogens which are S. aereus, B.
substilis, E. coli and L. monocytogene .
RESEARCH POSTER PRESENTATION DESIGN 2015

www.PosterPresentations.com

REFERENCES
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