Berry phenolics:: Antimicrobial properties and mechanisms of action against severe human pathogens
Berry phenolics:: Antimicrobial properties and mechanisms of action against severe human pathogens
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DOI：
10.1207/s15327914nc5401_4
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发表时间：
2006-01-01
影响因子：
2.9
通讯作者：
Puupponen-Pimia, Riitta H.
中科院分区：
文献类型：
--
作者：
Nohynek, Liisa J.;Alakomi, Hanna-Leena;Puupponen-Pimia, Riitta H.
研究了 12 种北欧浆果的酚类提取物对选定的人类病原微生物的抗菌活性和机制。对浆果酚类物质最敏感的细菌是幽门螺杆菌和蜡样芽孢杆菌。仅用富含鞣花单宁的云莓、覆盆子和草莓的酚类提取物即可抑制空肠弯曲菌和白色念珠菌。根据所有研究菌株的平板计数，云莓提取物具有很强的杀菌作用。然而，强毒沙门氏菌液体培养物的荧光染色显示，通过粘附在云莓提取物上的平板计数无法检测到活细胞，而粘附在浆果提取物上的金黄色葡萄球菌细胞根据其荧光和平板计数已死亡。 1-N-苯基萘胺 (NPN) 摄取增加和 [C-14] 半乳糖脂多糖释放分析表明，云莓和覆盆子的酚类提取物可分解所检查的沙门氏菌菌株的外膜。没食子酸有效地透化了测试的沙门氏菌菌株，并记录了 NPN 摄取的显着增加。使用大肠杆菌和无毒力的肠沙门氏菌检查了浆果酚类物质的稳定性及其在冷冻保存一年的浆果中的抗菌活性。鼠伤寒杆菌。所有浆果中酚类化合物的含量均有所下降，但其抗菌活性并未相应受到影响。尤其是云莓，在储存过程中始终表现出很强的抗菌活性。
Antimicrobial activity and mechanisms of phenolic extracts of 12 Nordic berries were studied against selected human pathogenic microbes. The most sensitive bacteria on berry phenolics were Helicobacter pylori and Bacillus cereus. Campylobacter jejuni and Candida albicans were inhibited only with phenolic extracts of cloudberry, raspberry, and strawberry, which all were rich in ellagitannins. Cloudberry extract gave strong microbicidic effects on the basis of plate count with all studied strains. However fluorescence staining of liquid cultures of virulent Salmonella showed viable cells not detectable by plate count adhering to cloudberry extract, whereas Staphylococcus aureus cells adhered to berry extracts were dead on the basis of their fluorescence and plate count. Phenolic extracts of cloudberry and raspberry disintegrated the outer membrane of examined Salmonella strains as indicated by 1-N-phenylnaphthylamine (NPN) uptake increase and analysis of liberation of [C-14] galactose-lipopolysaccharide. Gallic acid effectively permeabilized the tested Salmonella strains, and significant increase in the NPN uptake was recorded. The stability of berry phenolics and their antimicrobial activity in berries stored frozen for a year were examined using Escherichia coli and nonvirulent Salmonella enterica sv. Typhimurium. The amount of phenolic compounds decreased in all berries, but their, antimicrobial activity was not influenced accordingly. Cloudberry, in particular showed constantly strong antimicrobial activity during the storage.