Z Gastroenterol 2010; 48 - A77
DOI: 10.1055/s-0030-1254815

The response of pathogenic bacteria to sprouted seeds

S Szabó 1, M Kerényi 2, I Bátai 3, Z Német 4, K Marton 1, A Kisbenedek 1, S Armbruszt 1, K Müller 1 M Figler 5,
  • 1Department of Nutritional Sciences and Dietetics, University of Pécs
  • 2Department of General Medical Microbiology University of Pécs
  • 3Departement of Anesthesiology and Intensive, University, 7623 Pécs
  • 4Bajcsy Zsilinszky Hospital Budapest
  • 5Second Department of Medicine and Nephrological Center, University of Pécs

Background: There is a demand for fresh vegetables in each season. Sprouting seeds is easy in each part of the year, so it is not surprising that modern cooking uses them for many dishes. It has recently been published that the growth of plant pathogenic bacteria and some fungi is affected by sprouting seeds. In this study we investigated the impact of sprouted seeds on human pathogens.

Methods: The investigated bacteria strains were: Pseudomonas aeruginosa, Staphylococcus aureus, MRSA, Proteus mirabilis, Klebsiella pneumoniae, Enterobacter sp., Escherichia coli, ETEC, EIEC, EHEC, Shigella flexneri, and Salmonella typhimurium. Sprouted seeds belonging to different family were investigated. The seeds were sprouted for one week. Then they were homogenized. Microbiological assay: Punched agar plates were prepared. Then the above bacterial strains were spread on the prepared plates using standard microbiological methods. The pits were filled with the homogenized sprouted seeds. The plates were incubated for 24 hours at 37oC and the inhibitory zones were measured.

Results: The growth of all investigated bacteria was inhibited by homogenized, sprouted radish, early kohlrabi, and red cabbage. Only a few pathogenic bacteria were affected by sprouted medical camomile, mustard, spicy fenugreek, and zucchini. The other investigated sprouted seeds did not influence bacterial growth.

Conclusion: Only a few of the investigated sprouted seeds have antimicrobial properties. The effect is different. Sprouted radish seeds had the most pronounced impact on bacterial growth. Those strains were the most sensible for the investigated homogenised sprouted seeds.