Postgraduate-Program in Health Science, Laboratory of Food Microbiology, Department of Clinical Analysis and Biomedicine, State University of Maringa, Colombo Avenue 5790, Maringa, Parana, 87020-900, Brazil.
Postgraduate-Program in Food Science, State University of Maringa, Maringá, 87020-900, Brazil.
Arch Microbiol. 2022 May 3;204(6):292. doi: 10.1007/s00203-022-02904-y.
Stryphnodendron adstringens is a medicinal plant that has a broad spectrum of action, including antibacterial activity. The aim of the present study was to evaluate the effect of S. adstringens alone and in combination with potassium sorbate (PS) against foodborne bacteria. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined and, for most of the bacteria tested, the crude extract (CE), aqueous fraction (AQF), and ethyl-acetate fraction (EAF) of S. adstringens had a MIC and MBC ranging from 500 to ≥ 1000 µg/mL. The AQF and EAF showed greater activity against S. aureus strains (MIC = 125 to 250 µg/mL; MBC = 500 to 1000 µg/m). Quantitative cell viability was determined and was observed reductions ranging from 3.0 to 5.8 log10 CFU/ml.The combination of S. adstringens and PS against seven S. aureus isolates was determined by the checkerboard method at neutral and acid pH. In a neutral medium, the AQF + PS combination presented synergistic or additive interactions against six S. aureus strains. The combination of EAF + PS resulted in additive interactions against four bacterial isolates. In an acidic medium, the AQF + PS combination was synergistic or additive against all S. aureus, while EAF + PS presented the same effect against six S. aureus strains S. adstringens showed important antibacterial effects against foodborne S. aureus strains. Moreover, the combination of S. adstringens fractions and PS improved the antibacterial activity compared to the compounds utilized individually. The combined use of these compounds may be an alternative to reduce bacterial food contamination and improve food safety.
水黄皮是一种具有广谱作用的药用植物，包括抗菌活性。本研究旨在评估水黄皮单独使用和与山梨酸钾（PS）联合使用对食源性病原体的影响。测定了最小抑菌浓度（MIC）和最小杀菌浓度（MBC），对于大多数测试的细菌，水黄皮的粗提物（CE）、水提物（AQF）和乙酸乙酯提取物（EAF）的 MIC 和 MBC 范围为 500 至≥1000μg/mL。AQF 和 EAF 对金黄色葡萄球菌菌株表现出更强的活性（MIC=125 至 250μg/mL；MBC=500 至 1000μg/mL）。定量细胞活力测定结果表明，活菌减少 3.0 至 5.8 log10 CFU/ml。通过棋盘法在中性和酸性 pH 值下测定了水黄皮与 PS 对 7 株金黄色葡萄球菌分离株的联合作用。在中性介质中，AQF+PS 组合对 6 株金黄色葡萄球菌表现出协同或相加作用。EAF+PS 组合对 4 株细菌分离株表现出相加作用。在酸性介质中，AQF+PS 组合对所有金黄色葡萄球菌均表现出协同或相加作用，而 EAF+PS 对 6 株金黄色葡萄球菌也表现出相同的效果。水黄皮对食源性病原体金黄色葡萄球菌菌株表现出重要的抗菌作用。此外，与单独使用化合物相比，水黄皮各部分与 PS 的联合使用提高了抗菌活性。这些化合物的联合使用可能是减少细菌食物污染和提高食品安全的一种替代方法。
