Stupar Alena, Šarić Ljubiša, Vidović Senka, Bajić Aleksandra, Kolarov Violeta, Šarić Bojana
Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.
Microorganisms. 2022 Jul 6;10(7):1358. doi: 10.3390/microorganisms10071358.
The antimicrobial activity of aqueous extract prepared using high pressure extraction was evaluated. Minimal inhibitory concentrations (MIC) and minimal bactericidal concentrations (MBC) of extract for six bacterial pathogens were determined using the broth macrodilution method. Although the extract was shown to be effective toward all investigated foodborne bacteria, its antimicrobial activity depended on its concentration and bacterial strain. was the most sensitive to antimicrobial activity of extract among all tested pathogens. Accordingly, the lowest MIC and MBC of extract were determined for . (28 and 29 mg/mL). The tested extract showed a similar antimicrobial potential to other examined bacterial strains ( Enteritidis, , and two strains of ) with MIC and MBC values at concentrations of 29 and 30 mg/mL, respectively. The dependence of the antimicrobial activity of the extract on the level of contamination of tested pathogens was also observed. The increase in the contamination level caused an intense reduction in antibacterial potential of the extract. The composition of the extract was analyzed and found to be a good source of polyphenols and sulfur compounds. However, considering the applied extraction method and the HPLC analysis of bioactive compounds, the antimicrobial potential may be attributed more to polyphenol content. The obtained results that the extracts have shown toward food pathogens open the possibility of using the tested extracts as natural additives in a variety of food products.
对采用高压萃取法制备的水提取物的抗菌活性进行了评估。使用肉汤宏观稀释法测定了该提取物对六种细菌病原体的最低抑菌浓度（MIC）和最低杀菌浓度（MBC）。尽管该提取物对所有研究的食源细菌均显示出有效性，但其抗菌活性取决于其浓度和细菌菌株。在所有测试病原体中，[具体细菌名称]对提取物的抗菌活性最为敏感。因此，针对[具体细菌名称]测定出提取物的最低MIC和MBC（分别为28和29毫克/毫升）。测试提取物对其他受试细菌菌株（肠炎沙门氏菌、[具体细菌名称]、[具体细菌名称]和两株[具体细菌名称]）显示出类似的抗菌潜力，其MIC和MBC值分别为29和30毫克/毫升。还观察到提取物的抗菌活性与受试病原体污染水平之间的相关性。污染水平的增加导致提取物的抗菌潜力急剧下降。对提取物的成分进行了分析，发现其是多酚和硫化合物的良好来源。然而，考虑到所采用的萃取方法以及生物活性化合物的高效液相色谱分析，抗菌潜力可能更多地归因于多酚含量。提取物对食品病原体所显示出的结果为在各种食品中使用测试提取物作为天然添加剂提供了可能性。
