A PURIFIED EXTRACT FROM BROWN TRUFFLES OF THE SPECIES
TERFEZIA CLAVERYI CHATIN AND ITS ANTIMICROBIAL ACTIVITY
ANGELA CASARICA1, MISU MOSCOVICI1*, MARWAN DAAS2, IOANA NICU3, MINERVA PANTELI3, IUKSEL RASIT3
1Department of Pharmaceutical Biotechnologies, National Institute for Chemical Pharmaceutical
Research and Development – ICCF, 112 Vitan Avenue, 031299, Bucharest, Romania
2Department of Dental Surgery, Faculty of Dental Medicine, University of Paris – Descartes, 5 Rue Garancière, 75006
Paris, France
3Pharmacology Department, National Institute for Chemical Pharmaceutical Research and Development – ICCF, 112 Vitan
Avenue, 031299, Bucharest, Romania
*corresponding author: mmisu@ncpri.ro
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Abstract:
A purified aqueous extract of Terfezia claveryi Chatin brown truffles was obtained by water extraction, concentration and
purification by ultrafiltration. The concentrated extract was tested for antimicrobial activity against three microorganisms: a
Gram-negative bacterium (Escherichia coli ATCC 8739) and two Gram-positive bacteria (Staphylococcus aureus ATCC
6538P and Staphylococcus epidermidis ATCC 12228), using the agar diffusion method and it presented a very good activity
in all three cases, with growth inhibition zones of 20.5 mm, 21 mm and 26.5 mm respectively. The brown truffle extract
showed an antimicrobial activity comparable with that of 300 - 400 μg/mL and 25 μg/mL gentamicin sulphate chosen as
reference, respectively.






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