Evaluación in vitro de la Actividad Antimicrobiana de los Alcaloides del Agua de Cocción del Proceso de Desamargado del Chocho (Lupinus mutabilis Sweet)

Abstract

In the laboratory of Food Microbiology of the Faculty of Sciences of the Polytechnic School of Chimborazo, the antimicrobial activity of the freeze-dried cooking and hydration waters from the debittering process of Lupinus mutabilis Sweet (chocho) was determined "in vito" against Staphylococcus aureus ATCC 13709; Escherichia coli ATCC 9637; Salmonella gallinarum ATCC 9184; Klebsiella pneumoniae ATCC 10031 Mycobacterium smegmatis ATCC 607; Pseudomona aeruginosa ATCC 27853, the research is focused on reducing environmental contamination, using the alkaloids present in the water that cause the death of plant species in the place where they are discharged due to their high toxicity. It was financed by INIAP, SENACYT, and the antimicrobial activity of the freeze-dried products was determined using Mitscher et al. techniques. The waters at concentrations of 10 µg/mL; 100 µg/mL and 1000 µg/mL showed no activity against Staphylococcus aureus ATCC 13709; Escherichia coli ATCC 9637; Salmonella gallinarum ATCC 9184; Klebsiella pneumoniae ATCC 10031; Mycobacterium smegmatis ATCC 607; Pseudomona aeruginosa ATCC 27853. When no positive response was obtained in the evaluation, challenge doses of 5000 µg/mL; 10000 µg/mL and 20000 µg/mL were tested; which showed antimicrobial activity against Staphylococcus aureus ATCC 13709; Escherichia coli ATCC 9637; Salmonella gallinarum ATCC 9184; Klebsiella pneumoniae ATCC 10031; Mycobacterium smegmatis ATCC 607; Pseudomona aeruginosa ATCC 27853. After the study, it was concluded that the alkaloids from the debittering process did not show activity at concentrations according to the Mitscher et al. test, which are considered for clinical use. Therefore, it is recommended to investigate new alkaloid extraction techniques.