Mokhtar Meriem, Ginestra Giovanna, Youcefi Fatma, Filocamo Angela, Bisignano Carlo, Riazi Ali
Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), Faculty of Natural Sciences and Life, University of Abdelhamid Ibn Badis, 27000, Mostaganem, Algeria.
Department of Chemical, Biological, Pharmacological and Environmental Science, University of Messina, Viale Annunziata, 98168, Messina, Italy.
Curr Microbiol. 2017 Nov;74(11):1253-1260. doi: 10.1007/s00284-017-1310-2. Epub 2017 Jul 18.
Antimicrobial activity of pepper polyphenols and capsaicinoids (Coumarin, caffeic acid, narangin, kaempferol, rutin, quercetin, capsaicin, and dihydrocapsaicin) against 13 pathogen bacteria and three beneficial strains was studied using the disk diffusion and microdilution methods. In general, phenolic compounds had the most important activity with the highest inhibition zones obtained with caffeic acid (3.5-20.5 mm), quercetin (4.75-3.5 mm), and kaempferol (7-14 mm). In the determination of the minimal inhibitory concentrations, the effects of both quercetin and kaempferol were more important than caffeic acid. The clinical strains Staphylococcus aureus (319, 14, 8, 32, and 550) were more sensitive to quercetin (0.00195-0.0078 mg L) whereas kaempferol was more active against the strains S. aureus (ATCC 6538, 26), S. typhimurium ATCC 13311, and Pseudomonas aeruginosa ATCC 27853 (0.0156-0.125 mg L). The interaction between these three polyphenols was studied against S. aureus ATCC 6538 and P. aeruginosa ATCC 27853. Different modes of interaction were observed (synergism, additive, and indifferent), but no antagonism was obtained. The best combination was quercetin and caffeic acid for S. aureus with fractional inhibitory concentration index (FICI) of 0.37, and kaempferol with quercetin for P. aeruginosa (FICI = 0.31).
采用纸片扩散法和微量稀释法研究了辣椒多酚和辣椒素类物质（香豆素、咖啡酸、橙皮苷、山柰酚、芦丁、槲皮素、辣椒素和二氢辣椒素）对13种病原菌和3种有益菌株的抗菌活性。总体而言，酚类化合物具有最重要的活性，其中咖啡酸（3.5 - 20.5毫米）、槲皮素（4.75 - 3.5毫米）和山柰酚（7 - 14毫米）的抑菌圈最大。在测定最低抑菌浓度时，槲皮素和山柰酚的效果比咖啡酸更显著。临床菌株金黄色葡萄球菌（319、14、8、32和550）对槲皮素（0.00195 - 0.0078毫克/升）更敏感，而山柰酚对金黄色葡萄球菌菌株（ATCC 6538、26）、鼠伤寒沙门氏菌ATCC 13311和铜绿假单胞菌ATCC 27853（0.0156 - 0.125毫克/升）更具活性。研究了这三种多酚对金黄色葡萄球菌ATCC 6538和铜绿假单胞菌ATCC 27853的相互作用。观察到不同的相互作用模式（协同、相加和无作用），但未发现拮抗作用。最佳组合是金黄色葡萄球菌的槲皮素和咖啡酸，其分数抑菌浓度指数（FICI）为0.37，铜绿假单胞菌的山柰酚和槲皮素（FICI = 0.31）。
