Abstract
This study was undertaken to assess the antibacterial potential of a polyphenolic compound (+)-lariciresinol isolated from Rubia philippinensis against selected foodborne pathogens Staphylococcus aureus KCTC1621 and Escherichia coli O157:H7. (+)-Lariciresinol at the tested concentrations (250 μg/disk) evoked a significant antibacterial effect as a diameter of inhibition zones (12.1–14.9 mm) with minimum inhibitory concentration (MIC), and minimum bactericidal concentration values of 125–250 and 125–250 μg/mL, respectively. Furthermore, (+)-lariciresinol at MIC showed reduction in bacterial cell viabilities, efflux of potassium (K+) ions and release of 260 nm materials against E. coli O157:H7 and S. aureus KCTC1621. Moreover, deteriorated cell wall morphology of E. coli O157:H7 and S. aureus KCTC1621 cells treated with (+)-lariciresinol at MIC further confirmed its inhibitory effect against the tested pathogens, suggesting it to be an alternative means of antimicrobials.
Highlights
Food industry and regulatory authorities are more concerned about the safety of food, and its contamination by foodborne pathogenic bacteria (Al-zorekya and Al–Taher, 2015)
Test samples of (+)lariciresinol isolated from R. philippinensis were prepared in 1% dimethyl sulfoxide (DMSO) (Sigma-Aldrich, Germany)
It was observed that (+)lariciresinol exerted a consistent antibacterial effect as diameters of inhibition zones against both Gram-positive and Gramnegative bacteria, which were found in the range of 12.1–14.9 mm (Table 1)
Summary
Food industry and regulatory authorities are more concerned about the safety of food, and its contamination by foodborne pathogenic bacteria (Al-zorekya and Al–Taher, 2015). Consumer awareness on the knowledge of quality food information has raised greater concern to use high quality food products due to possible contamination by foodborne pathogenic bacteria. Staphylococcus aureus and Escherichia coli O157:H7 have posed serious concerns to consumers due to their reported foodborne outbreaks and foodborne illnesses (Awaisheh et al, 2013). Failure to control foodborne pathogens using current preservation techniques has raised a serious concern to explore new and natural classes of antimicrobials to combat against serious foodborne pathogens (Awaisheh and Ibrahim, 2009).
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