Effect of Ultrasonic Extract of Capparis spinosa Fruits Against E. coli O157:H7
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E. coli O157:H7, is one of the main causes of diarrhea and the most prevalent bacterial infection that causes serious illnesses. This research was conducted to investigate the effect of Capparis spinosa fruit ultrasonic extract against resistant E. coli O157:H7 was isolated from stools of calves that were suffering from diarrhea; the bacteria were identified by the Vitek 2 system and a latex agglutination test. C. spinosa was extracted by ultrasonic waves water bath. The phytochemicals were carried out on C. spinosa fruit extract to detect the secondary metabolites. The MIC of the extract was calculated with concentrations of 400, 800, 1600, 3200, 6400, 12800 and 25600 51200 µg/mL by microdilution method (checkerboard). While using a field-emission scanning electron microscope to observe the morphological alterations in E. coli O157:H7 sample. The findings of this study revealed that the extract contains some biologically active compounds like alkaloids, flavonoids, steroids, glycosides, tannins, cumarines, saponins, quinones, and amino acids. That extract of C. spinosa had a MIC of 6400 µg/mL and had a perfect action against E. coli. O157:H7 by forming vacuoles within the cells and that internal content had seeped out as pore formation. This finding could potentially provide an explanation for the traditional utilization of this plant material as an antibacterial agent.
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