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Title: Piper betle leaf extract inhibits multiple aquatic bacterial pathogens and in vivo streptococcus agalactiae infection in nile tilapia
Authors: Gabriel Arome Ataguba
Ha Thanh Dong
Triwit Rattanarojpong
Saengchan Senapin
Krishna Rugmini Salin
Mahidol University
Thailand National Center for Genetic Engineering and Biotechnology
Asian Institute of Technology Thailand
University of Agriculture, Makurdi
King Mongkut s University of Technology Thonburi
Keywords: Agricultural and Biological Sciences
Issue Date: 1-May-2018
Citation: Turkish Journal of Fisheries and Aquatic Sciences. Vol.18, No.5 (2018), 671-680
Abstract: © 2018, Central Fisheries Research Inst. All rights reserved. An in vitro assessment of antimicrobial properties of aqueous and ethanol extracts from solo garlic (Allium sativum), garlic chive (Allium tuberosum) and betel leaves (Piper betle) on six bacterial pathogens in aquaculture, and a challenge of Nile tilapia, Oreochromis niloticus with Streptococcus agalactiae were performed. Generally, minimum inhibitory concentrations (MIC) ranged from 26.63 to 53.25 mg mL-1 for aqueous solo garlic (G) and 14.60 to 29.20 mg mL-1 for garlic chive extracts for all pathogens tested. Ethanol extract of betel leaves (P) exhibited the strongest antibacterial activity (0.15-0.60 mg mL-1). P and G incorporated in feed at high and low doses as multiples of MIC [High; H (10X for PH and 3X for GH) and Low; L (3X for PL and 1X for GL)] were fed to tilapia followed by in vivo challenge against S. agalactiae (1 × 108 CFU mL-1). Ethanol extract of P. betle significantly improved survival (P<0.05; PH=100%, PL =77%). White blood cells (WBC), lymphocytes and monocytes differed significantly (P<0.05) among treatments and the highest WBC value (1.175 × 103) was for PH. Use of ethanol extract of Piper betle seems promising for sustainable disease management in aquaculture.
ISSN: 13032712
Appears in Collections:Scopus 2018

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