Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria
Antibacterial activity of coffee extracts and selected coffee chemical compounds against enterobacteria
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DOI：
10.1021/jf0617317
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发表时间：
2006-11-15
影响因子：
6.1
通讯作者：
Gloria, M. Beatriz A.
中科院分区：
文献类型：
--
作者：
Almeida, Ana Amelia P.;Farah, Adriana;Gloria, M. Beatriz A.
研究了市售咖啡提取物和化合物对9种肠杆菌的体外抗菌活性。在浸提液和供试化合物中均观察到通过纸片扩散法研究的抗菌活性。即使pH值，颜色，胡芦巴碱，咖啡因和绿原酸的含量显着不同的咖啡提取物，没有显着差异，观察到它们的抗菌活性。咖啡酸和胡芦巴碱对微生物生长的抑制作用相似。咖啡因、绿原酸和原儿茶酸对粘质沙雷氏菌和阴沟肠杆菌表现出特别强的作用。通过微量滴定板法测定的化合物的IC 50和IC 90表明，胡芦巴碱、咖啡因和原儿茶酸是对抗肠道沙门氏菌的潜在天然抗菌剂。在咖啡提取物中发现的咖啡因浓度足以保证对S.肠道，这是有关人类安全。
The in vitro antimicrobial activity of commercial coffee extracts and chemical compounds was investigated on nine strains of enterobacteria. The antimicrobial activity investigated by the disc diffusion method was observed in both the extracts and tested chemical compounds. Even though pH, color, and the contents of trigonelline, caffeine, and chlorogenic acids differed significantly among the coffee extracts, no significant differences were observed in their antimicrobial activity. Caffeic acid and trigonelline showed similar inhibitory effect against the growth of the microorganisms. Caffeine, chlorogenic acid, and protocatechuic acid showed particularly strong effect against Serratia marcescens and Enterobacter cloacae. The IC50 and IC90 for the compounds determined by the microtiter plate method indicated that trigonelline, caffeine, and protocatechuic acids are potential natural antimicrobial agents against Salmonella enterica. The concentrations of caffeine found in coffee extracts are enough to warrant 50% of the antimicrobial effect against S. enterica, which is relevant to human safety.