Anti-bacterial Activity Assessment

Anti-bacterial Activity Assessment

A functional food ingredient's antimicrobial activity is determined by its ability to inhibit or kill bacteria. Adding these ingredients to foods can help prevent the growth of harmful bacteria and protect consumers from foodborne illnesses. Aprofood offers services to validate various functional food ingredients with antimicrobial properties through scientific research and an in-depth understanding of antimicrobial mechanisms.

Antimicrobial activity of fermented food for food applicationsFig 1. Antimicrobial activity of fermented food for food applications. (Ricci A., et al., 2021)

Common Anti-bacterial Ingredients

Many plant, animal or microbial-sourced food ingredients are rich in biologically active components with antimicrobial properties, common examples include the following categories.

  • Garlic Extract. Garlic extract contains compounds like allicin, which inhibit bacterial growth.
  • Turmeric Curcumin. Curcumin, the active component in turmeric, possesses strong anti-bacterial properties.
  • Oregano Oil. Oregano oil contains carvacrol and thymol, both of which have potent anti-bacterial effects.
  • Ginger Extract. Ginger contains bioactive compounds like gingerol, which exhibit anti-bacterial effects against various pathogens.
  • Cranberry Extract. Cranberries are rich in proanthocyanidins, which can prevent the adhesion of certain bacteria to cell surfaces, reducing infections.

Mechanisms of Anti-bacterial Action

The above antimicrobial active ingredients can inhibit and kill bacteria through several mechanisms.

Cell Membrane Disruption

Disrupting the bacterial cell membrane, leads to cell leakage and death.

Inhibition of Enzyme Activity

Interfering with essential bacterial enzymes, disrupting their metabolism and causing bacterial death.

DNA/RNA Interference

Interfering with the replication or transcription of bacterial DNA/RNA, hindering bacterial growth and survival.

Reactive Oxygen Species (ROS) Formation

Generating reactive oxygen species, which are toxic to bacteria, causes cellular damage and bacterial death.

Metal Ion Chelation

Binding to essential metal ions in bacteria, depriving them of these ions necessary for their survival.

Quorum Sensing Inhibition

Interfering with bacterial communication systems, hindering their ability to coordinate and launch an infection.

Our Service

Aprofood provides assessment services for the antimicrobial activity of ingredients, ensuring that tests are conducted under controlled conditions with reproducible protocols that provide reliable results, which help to maximize the scientific value of the research.

Service Offering

Our antimicrobial activity assessment services involve the following studies and analyses.

Microbial Strain Testing

Microbial Strain Testing. Evaluate the impact of functional food ingredients on a diverse range of microbial strains.

Biochemical Analysis

Biochemical Analysis. Delve into the biochemical pathways affected by these ingredients to unravel their antimicrobial potential.

Resistance Studies

Resistance Studies. Investigate the development of microbial resistance under the influence of functional food components.

Dosage Optimization

Dosage Optimization. Determine the optimal concentration of functional ingredients for maximal antimicrobial activity.

Interaction Studies

Interaction Studies. Understand the dynamic interactions between food components and microbes.

Service Process of Anti-bacterial Activity Assessment

Anti- bacterial Activity Assessment
01 Assessment & Planning

Target Confirmation. Understand the specific aspects that you want to investigate.
Experimental Design. Based on the properties of the ingredient and your desired objectives, we will provide a well-designed experiment, including both in vivo and in vitro assays.

04 Verification Report

Data Analysis. Analyze results obtained from in vitro and in vivo studies to assess the overall antimicrobial efficacy of the ingredient.
Report Generation. Preparation of a comprehensive report summarizing the testing procedures and conclusions regarding the antimicrobial properties of the functional ingredient.

02 In Vitro Testing

Bacterial Strain Selection. Choose relevant bacterial strains known for causing foodborne illnesses or infections.
Anti-bacterial Assays. Perform agar diffusion or broth dilution assays, to evaluate the ingredient's ability to inhibit bacterial growth. Determine the minimum inhibitory concentration, the bactericidal activity over a specific period, and the antimicrobial mechanism of the ingredient.

03 In Vivo Testing

Animal Model Selection. Select animal models infected by the target bacterial strains and determine the experimental groups.
Treatment Design. Determine appropriate dosages and methods of administration.
Bacterial Load & Histological Analysis. Measurement of bacterial load in relevant body fluids and morphological changes in relevant tissues to assess the effectiveness of functional ingredients in reducing bacterial infections.

Why Choose Us?

Specialized Labs

Specialized Labs

Equipped with cutting-edge technology, our laboratories boast a team of food science experts, delving into the research and development of functional foods.

Accurate Analysis

Accurate Analysis

In vivo and in vitro testing methods, aligning with diverse regulatory standards, are at your disposal, ensuring the pinnacle of accuracy and reliability in data.

Confidentiality Agreement

Confidentiality Agreement

Ensuring secure data handling, our services maintain the highest discretion through strict confidentiality agreements, fostering a trustworthy partnership with our clients.

As a food industry authority, Aprofood excels in supplying food ingredients and contracting the development of innovative ingredients. Our unwavering commitment to analytical precision and comprehensive data insights guarantees researchers pivotal information for optimal functional food formulation. Regardless of your business size or location, we eagerly anticipate collaboration. Please feel free to contact us.


  1. Ricci, A.; et al. Antimicrobial Activity of Fermented Vegetable Byproduct Extracts for Food Applications. Foods. 2021; 10(5):1092.
For Research Use Only.
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