Skroza Danijela, Šimat Vida, Smole Možina Sonja, Katalinić Višnja, Boban Nataša, Generalić Mekinić Ivana
Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology University of Split Split Croatia.
University Department of Marine Studies University of Split Split Croatia.
Food Sci Nutr. 2019 May 29;7(7):2312-2318. doi: 10.1002/fsn3.1073. eCollection 2019 Jul.
The aim of this study was to investigate the antibacterial activity of individual phenolics and their binary mixtures with resveratrol against selected food-borne pathogens. The antibacterial activity was quantified using the broth microdilution method by the determination of minimal inhibitory concentrations (MICs). Interactions between compounds in the binary phenolic mixtures were determined by calculating the fractional inhibitory concentration index (FICI). The influence of the number of OH groups in the phenols' structure on their antibacterial activity was assessed by principal component analysis (PCA). The most effective compounds were flavone luteolin and flavonol rutin, while the weakest antimicrobial activity was observed for phenolic acid and flavan-3-ols (catechin and epicatechin). The synergistic effect (FICI ≤0.5) of equimolar mixture of resveratrol with kaempferol was confirmed against , , and , while the mixture of rutin with resveratrol proved synergistic only against . The increasing concentrations of resveratrol in the mixtures with kaempferol and rutin resulted in a loss of synergism which indicates that only selected phenolic mixtures, with optimal concentrations of their individual components, result in synergistic antibacterial activity. We did not find an association between total number of OH groups and antibacterial activity of either individual phenolics or their mixtures.
本研究的目的是调查单一酚类物质及其与白藜芦醇的二元混合物对选定食源性病原体的抗菌活性。采用肉汤微量稀释法通过测定最低抑菌浓度（MIC）来量化抗菌活性。通过计算分数抑菌浓度指数（FICI）来确定二元酚类混合物中化合物之间的相互作用。通过主成分分析（PCA）评估酚类结构中羟基数量对其抗菌活性的影响。最有效的化合物是黄酮类木犀草素和黄酮醇芦丁，而酚酸和黄烷 - 3 - 醇（儿茶素和表儿茶素）的抗菌活性最弱。白藜芦醇与山奈酚等摩尔混合物对[具体菌种1]、[具体菌种2]和[具体菌种3]的协同作用（FICI≤0.5）得到证实，而芦丁与白藜芦醇的混合物仅对[具体菌种4]表现出协同作用。白藜芦醇与山奈酚和芦丁混合物中白藜芦醇浓度的增加导致协同作用丧失，这表明只有特定的酚类混合物，其各成分浓度最佳时，才会产生协同抗菌活性。我们未发现羟基总数与单一酚类物质或其混合物的抗菌活性之间存在关联。
