Abstract
Bacteria living inside the plant tissues produce an array of bioactive phenolic compounds similar to their host plants with a broad spectrum uses in medicinal and pharmacological industries. In this study, five species related to genus Bacillus i.e., Bacillus cereus Mp1, Bacillus zhangzhouensis Mp2, Bacillus drentensis Mp3, Bacillus vallismortis Mp4, and Bacillus velezensis CLT81 were isolated from the leaf tissue of Solenostema argel, Calotropis procera, and Hibiscus sabdariffa. The ethyl acetate extracts of these species were subjected to the evaluation of phenolic contents, antioxidant capacity and antibacterial activity. Results revealed that Mp1, Mp2, Mp3, Mp4, and CLT81 are potent source of natural bioactive phenolic compounds i.e., phenolic acids, flavonoids and tannins with considerable antioxidant capacity, and antibacterial activity against common pathogenic bacteria i.e., Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumonia, Salmonella typhi, and Streptococcus agalactiae. Therefore, these Bacillus species may gain great benefit in the pharmaceutical industry as potential candidates for the development of new drugs.
Highlights
Phenolic compounds are a group of natural bioactive secondary metabolites that ubiquitously distributed in plants and medicinal herbs the edible parts such as fruits, seeds, leaves, stems, and roots (Cheynier et al, 2013)
The Grampositive, rod-shaped and spore-forming isolates that coded as Mp1, Mp2, Mp3, Mp4 and CLT81were selected for further characterization and identification
The blast analysis of Mp1, Mp2, Mp3, Mp4 and CLT81 sequences with the NCBI reference sequence database revealed E-value (0.0) and percent identity (100 %) to Bacillus cereus, Bacillus zhangzhouensis, Bacillus drentensis, Bacillus vallismortis, and Bacillus velezensis respectively
Summary
Phenolic compounds are a group of natural bioactive secondary metabolites that ubiquitously distributed in plants and medicinal herbs the edible parts such as fruits, seeds, leaves, stems, and roots (Cheynier et al, 2013). Flavonoids and phenolic acids are the most common types used as additives in edible products (Martillanes et al, 2017). Phenolic compounds are involved in numerous industrial and therapeutic applications (Özeker, 1999). They are extensively used in the photography, petroleum, tanning, paint, explosive, rubber and plastics industries (Özeker, 1999; Carlsen et al, 2010; Ribas-Agustí et al, 2014; Martillanes et al, 2017)
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