Publication:
Antibacterial and antiviral activities of stinging nettle (urtica dioica l.) leaf extract on norovirus and campylobacter jejuni as foodborne pathogens

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dc.contributor.authorOMURTAG KORKMAZ, BURCU İREM
dc.contributor.authorsAydin H. B., Korkmaz S., OMURTAG KORKMAZ B. İ.
dc.date.accessioned2023-06-12T10:24:43Z
dc.date.available2023-06-12T10:24:43Z
dc.date.issued2023-05-01
dc.description.abstractResearch background. The cytotoxicity on various vital cell lines and the activity on foodborne pathogens (murine norovirus 1 as a norovirus surrogate and Campylobacter jejuni) of methanolic Urtica dioica L. leaf extract (UDE) were studied. Experimental approach. The cytotoxic concentration of 50% (CC50) was measured by the linearity between UDE concentrations and cell viability. Antibacterial effects on C. jejuni were analyzed by the broth microdilution method with a spectrophotometer. The virucidal and antiviral activities of UDE were determined by the virus titration method on the host cell infectivity and expressed as the tissue cell infective dose of 50% using the method of Spearman-Karber. Results and conclusions. The CC50 of UDE was determined on macrophage as the virus host cell. MIC and MBC of UDE were determined as 5 mg/ml and 20 mg/ml for both C. jejuni isolated from poultry meat and the standard strain. UDE inhibited MNV-1 on three pathways of host cell infectivity at approximately the same 50% inhibitory concentration (1.45-1.87 mg/ml). In conclusion, the present study tried to explain in detail the dose-dependent activity of Urtica dioica L. leaf extract on two important foodborne pathogens causing outbreaks worldwide. The results showed that it might be a safe and alternative food additive and supplement candidate at safe concentrations.
dc.identifier.citationAydin H. B., Korkmaz S., OMURTAG KORKMAZ B. İ., "ANTIBACTERIAL AND ANTIVIRAL ACTIVITIES OF STINGING NETTLE (URTICA DIOICA L.) LEAF EXTRACT ON NOROVIRUS AND CAMPYLOBACTER JEJUNI AS FOODBORNE PATHOGENS", JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES, 2023
dc.identifier.doi10.55251/jmbfs.9768
dc.identifier.issn1338-5178
dc.identifier.urihttps://hdl.handle.net/11424/290122
dc.language.isoeng
dc.relation.ispartofJOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectTarımsal Bilimler
dc.subjectZiraat
dc.subjectGıda Mühendisliği
dc.subjectMühendislik ve Teknoloji
dc.subjectAgricultural Sciences
dc.subjectAgriculture
dc.subjectFood Engineering
dc.subjectEngineering and Technology
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.subjectTarım Bilimleri
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectFOOD SCIENCE & TECHNOLOGY
dc.subjectAGRICULTURAL SCIENCES
dc.subjectAgriculture & Environment Sciences (AGE)
dc.subjectYemek bilimi
dc.subjectYaşam Bilimleri
dc.subjectFood Science
dc.subjectLife Sciences
dc.subjectcytotoxicity
dc.subjectcampylobacter
dc.subjectnorovirus
dc.subjecturtica dioica L
dc.subjectfood safety
dc.titleAntibacterial and antiviral activities of stinging nettle (urtica dioica l.) leaf extract on norovirus and campylobacter jejuni as foodborne pathogens
dc.typearticle
dspace.entity.typePublication
local.avesis.idc4e3c684-6a6b-4a19-ab57-9600654fd842
local.indexed.atWOS
relation.isAuthorOfPublication500cbab2-3163-4ff4-9002-d744f4926528
relation.isAuthorOfPublication.latestForDiscovery500cbab2-3163-4ff4-9002-d744f4926528

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