Background:Although many sugars are known antibacterial in higher concentrations(>50%W/V)and a few at low concentrations too(≤1 mg/mL),most of the studies are limited to only a few reference isolates,therefore no ...Background:Although many sugars are known antibacterial in higher concentrations(>50%W/V)and a few at low concentrations too(≤1 mg/mL),most of the studies are limited to only a few reference isolates,therefore no concrete conclusion can be drawn.Methods:This study evaluated the antimicrobial potential of 19 sugars against 8000 isolates of bacteria belonging to 46 genera and also against 30 reference strains of microbes of 14 different species.To determine susceptibility to sugars,a sugar-disc(1 mg)diffusion assay was performed on Mueller Hinton agar using the same method used for antimicrobial susceptibility of microbial strains.Results:In the study,of 3,336 isolates of Gram-positive bacteria 147(4.35%)were susceptible to one or more sugars but only 16(0.37%)of the 4644 isolates of Gram-negative bacteria were susceptible to one or other sugar.Gram-positive bacteria were significantly more often susceptible to one or more sugars than isolates of Gram-negative bacteria(OR 13.33,CI99,6.74–26.37).A total of 163 test-isolates(2.04%)but none of the reference strains were sugar susceptible.Most of the isolates susceptible to sugars(135 of 2,295)were members of the Bacillaceae(36/679)and Micrococcaceae(99/1,616)family.However,out of 5,705 isolates belonging to other bacterial families,only 28 isolates(0.49%)were susceptible to one or more sugars.The most effective to least effective sugars as antibacterial were mannose,inositol,mannitol,sucrose,raffinose,ribose,xylose,trehalose,dulcitol,maltose,lactose,inulin,salicin,melibiose,sorbitol,adonitol,arabinose,glucose,and esculin,inhibiting 69,58,23,14,11,10,10,7,7,7,6,6,5,5,5,5,2,1,and 1 of the test-isolates,respectively.Conclusion:The results are still intriguing in determining the utility of sugar susceptibility of different bacteria and are still beyond making any conclusion for their therapeutic utility.However,the study can be concluded that Gram-positive bacteria are generally more susceptible to lower concentrations of different sugars than Gram-negative bacteria,and various sugars have variable selectivity in their antibacterial effect on multiple types of bacteria.展开更多
基金supported by grants received from CAAST-ACLH(NAHEP/CAAST/2018-19)of ICAR-World Bank-funded National Agricultural Higher Education Project(NAHEP).
文摘Background:Although many sugars are known antibacterial in higher concentrations(>50%W/V)and a few at low concentrations too(≤1 mg/mL),most of the studies are limited to only a few reference isolates,therefore no concrete conclusion can be drawn.Methods:This study evaluated the antimicrobial potential of 19 sugars against 8000 isolates of bacteria belonging to 46 genera and also against 30 reference strains of microbes of 14 different species.To determine susceptibility to sugars,a sugar-disc(1 mg)diffusion assay was performed on Mueller Hinton agar using the same method used for antimicrobial susceptibility of microbial strains.Results:In the study,of 3,336 isolates of Gram-positive bacteria 147(4.35%)were susceptible to one or more sugars but only 16(0.37%)of the 4644 isolates of Gram-negative bacteria were susceptible to one or other sugar.Gram-positive bacteria were significantly more often susceptible to one or more sugars than isolates of Gram-negative bacteria(OR 13.33,CI99,6.74–26.37).A total of 163 test-isolates(2.04%)but none of the reference strains were sugar susceptible.Most of the isolates susceptible to sugars(135 of 2,295)were members of the Bacillaceae(36/679)and Micrococcaceae(99/1,616)family.However,out of 5,705 isolates belonging to other bacterial families,only 28 isolates(0.49%)were susceptible to one or more sugars.The most effective to least effective sugars as antibacterial were mannose,inositol,mannitol,sucrose,raffinose,ribose,xylose,trehalose,dulcitol,maltose,lactose,inulin,salicin,melibiose,sorbitol,adonitol,arabinose,glucose,and esculin,inhibiting 69,58,23,14,11,10,10,7,7,7,6,6,5,5,5,5,2,1,and 1 of the test-isolates,respectively.Conclusion:The results are still intriguing in determining the utility of sugar susceptibility of different bacteria and are still beyond making any conclusion for their therapeutic utility.However,the study can be concluded that Gram-positive bacteria are generally more susceptible to lower concentrations of different sugars than Gram-negative bacteria,and various sugars have variable selectivity in their antibacterial effect on multiple types of bacteria.
