Abstract
This study was undertaken to assess the antibacterial potential of 3,8-dihydroxyquinoline (jineol) isolated from Scolopendra subspinipes mutilans against selected foodborne pathogens Escherichia coli O157:H7 and Staphylococcus aureus KCTC-1621. Jineol at the tested concentration (50 μL; corresponding to 250 μg/disk) exhibited significant antibacterial effects as a diameter of inhibition zones (11.6–13.6 mm), along with minimum inhibitory concentration (MIC) and minimum bactericidal concentration values found in the range of (62.5–125 μg/mL) and (125–250 μg/mL), respectively. Jineol also exhibited significant antibacterial effects as confirmed by the reduction in bacterial cell viabilities, increasing release of potassium (K+) ions (650 and 700 mmole/L) and 260 nm materials (optical density: 2.98–3.12) against both the tested pathogens, E. coli O157:H7 and S. aureus KCTC-1621, respectively. Moreover, changes in the cell wall morphology of E. coli O157:H7 and S. aureus KCTC-1621 cells treated with jineol at MIC further confirmed its inhibitory potential against the tested pathogens, suggesting its role as an effective antimicrobial to control foodborne pathogens.
Highlights
Foodborne illnesses caused by foodborne pathogenic bacteria affect a huge number of population world-wide
This study showed antibacterial effects of the test compound jineol as confirmed by the presence of inhibitory zones in agar plates against the tested foodborne pathogenic bacteria, S. aureus KCTC1621 and E. coli O157:H7
To support the findings our study, recently, a number of quinolines and their derivatives have shown significant ability to inhibit the growth of various pathogenic microbes including foodborne pathogenic bacteria (Cherdtrakulkiat et al, 2016)
Summary
Foodborne illnesses caused by foodborne pathogenic bacteria affect a huge number of population world-wide. Development of natural alternative means as safe antimicrobials is essential in combating serious foodborne pathogens which pose significant threat to humans (Alwash et al, 2013). Among several studied foodborne pathogens, to some extent, Escherichia coli O157:H7, and Staphylococcus aureus are known to be causative agents of foodborne diseases. The development of resistance of foodborne pathogens in the commercial antibiotics and the emergence of new strains are widespread concerns (Alwash et al, 2013). Staphylococcus aureus possess the ability to produce enterotoxins as well as contributes in hospital-acquired diseases and food-poisoning, considered a serious foodborne pathogen among others (Pereira et al, 2009). The occurrence of S. aureus toxicity depends on the capability of the strain to survive, multiply under a variety of conditions and produce extracellular toxic
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