Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease
Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease
复制标题
DOI：
10.1248/bpb.27.1965
复制
发表时间：
2004-12-01
影响因子：
2
通讯作者：
Kouno, I
中科院分区：
文献类型：
--
作者：
Taguri, T;Tanaka, T;Kouno, I
通过比较10种不同植物多酚对几种食源性致病菌金黄色葡萄球菌（20株）、沙门氏菌属的一些血清型（26株）、大肠杆菌（23株）和弧菌属的一些种（27株）的最小抑菌浓度（MIC）来评价它们的抗菌活性。检测的多酚为表没食子儿茶素（1）。表没食子儿茶素-3-O-没食子酸酯（2）、安石榴苷（3）、鞣酸（4）、Castalagin（5）、原飞燕草素（6）。天竺葵素（7）2原花青素（8）茶黄素红茶（9）和用枇杷多酚氧化酶处理的绿色茶多酚的混合物（10）。所有多酚对S. auretts和弧菌属（192 ± 91和162 ± 165 μ g/ml）。对沙农菌属和E.大肠杆菌（795 ± 590和1519 ± 949 μ g/ml）。（P）
The antibacterial activities of 10 different plant polyphenols were evaluated by comparing their minimum inhibitory concentrations (MICs) against several food-borne pathogenic bacteria, Staphylococceus aureus (20 strains), some serotypes of the genus Salmonella (26 strains), Escherichia coli (23 strains), and some species of the genus Vibrio (27 strains). The polyphenols examined were epigallocatechin (1). epigallocatechin-3-O-gallate (2), punicalagin (3), tannic acid (4), castalagin (5), prodelphinidin (6). geraniin (7)2 procyanidins (8) a theaflaAn mixture of black tea (9), and green tea polyphenols treated with loquat polyphenol oxidase (10). The average MICS of all polyphenols against S. auretts and the genus Vibrio (192 +/- 91 and 162 +/- 165mug/ml. respectively) were much lower than the values against the genus Sahnonella and E. coli (795 +/- 590 and 1519 +/- 949 mug/ml. respectively) (p