An Overview of Antimicrobial Properties of Different Classes of Phytochemicals

Patra, Amlan Kumar

doi:10.1007/978-94-007-3926-0_1

Cited by 79 publications

(68 citation statements)

References 123 publications

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“…In the present study, increased genus (Prevotella, RC9_gut_group, Succinivibrio and Ruminobacter) by daidzein all belonged to Gram-negative bacteria (Fonty and Chaucheyras-Durand 2006), while repressed genus Ruminococcaceae_uncultured and Lachnospiraceae_ unclassified belonged to Gram-positive bacteria (Clarke et al 2013). These results are consistent with previous studies in which Gram-positive bacteria are more sensitive to polyphenols than Gram-negative bacteria, due to the differences found in their wall composition (Puupponen-Pimi€ a et al 2005;Patra 2012). In addition, while these Gram-positive bacteria groups were inhibited, others maybe thrived in the available niche of the ecosystem (Cardona et al 2013).…”

Section: Resultssupporting

confidence: 92%

Response of rumen bacterial diversity and fermentation parameters in beef cattle to diets containing supplemental daidzein

Zhao

Zhou

Bao

et al. 2017

Italian Journal of Animal Science

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An experiment was conducted to determine the effects of soy isoflavone daidzein on ruminal fermentation, microbial protein synthesis and rumen bacterial community in beef cattle. Six rumen-cannulated adult beef cattle were assigned to three blocks according to similar body weight in a randomised block design, with two cattle each block. Each block randomly received one of the two dietary treatments: control (basal concentrate) and daidzein (supplementation with 500 mg daidzein/kg basal concentrate). High-throughput sequencing data showed that supplemental daidzein increased the relative abundance of bacteria belonging to phylum Bacteroidetes (p ¼ .050), but reduced and tended to reduce the relative abundance of phylum Spirochaetae (p ¼ .030) and Firmicutes (p ¼ .080). At the genus level, the relative abundance of Prevotella (p ¼ .036), RC9_gut_group (p ¼ .019), Succinivibrio (p ¼ .093) and Ruminobacter (p ¼ .085) were increased or tended to be increased by daidzein supplementation. However, supplemental daidzein reduced or tended to reduce some uncultured and unclassified bacteria genus belonging to Ruminococcaceae (p ¼ .028), Prevotellaceae (p ¼ .088) and Lachnospiraceae (p ¼ .068). The ruminal pH (p ¼ .023) and ammonia-N (p ¼ .031) concentration were lower in the daidzein group than in the control group, but the daidzein group tended to have greater ruminal total VFA (p ¼ .063) concentration. Supplemental daidzein increased urinary excretion of allantoin (p ¼ .005) and total purine derivatives (p ¼ .007). Current results suggest that supplemental daidzein can affect ruminal fermentation by changing ruminal microbial community, increase the production of VFA and enhance microbial protein synthesis in the rumen, showing the potential of daidzein for improving ruminal fermentation in beef cattle.

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Section: Resultssupporting

confidence: 92%

Response of rumen bacterial diversity and fermentation parameters in beef cattle to diets containing supplemental daidzein

Zhao

Zhou

Bao

et al. 2017

Italian Journal of Animal Science

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“…Several subgroups of flavonoids have been found in higher plants. Flavonols [most abundant flavonoids in foods, including quercetin ( 48 ), kaempferol ( 55 ), and myricetin ( 46 )], flavanones [found in citrus fruits such as naringin ( 77 )], flavones [e.g., luteolin ( 20 ) in celery], and chalcones [licochalcone A ( 122 ), licochalcone E ( 123 )] as well as catechins in green and black teas, anthocyanin in strawberries and other berries and isoflavonoids [with ring C in position 3 instead of position 2], such as sophoraisoflavone A ( 94 ) found in legumes (Patra, ), are only few examples.…”

Section: Flavonoidsmentioning

confidence: 99%

Antibacterial activity of flavonoids and their structure–activity relationship: An update review

Farhadi

Khameneh

Iranshahi

et al. 2018

Phytotherapy Research

390

251

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Based on World Health Organization reports, resistance of bacteria to well-known antibiotics is a major global health challenge now and in the future. Different strategies have been proposed to tackle this problem including inhibition of multidrug resistance pumps and biofilm formation in bacteria and development of new antibiotics with novel mechanism of action. Flavonoids are a large class of natural compounds, have been extensively studied for their antibacterial activity, and more than 150 articles have been published on this topic since 2005. Over the past decade, some promising results were obtained with the antibacterial activity of flavonoids. In some cases, flavonoids (especially chalcones) showed up to sixfold stronger antibacterial activities than standard drugs in the market. Some synthetic derivatives of flavonoids also exhibited remarkable antibacterial activities with 20-to 80-fold more potent activity than the standard drug against multidrug-resistant Gram-negative and Gram-positive bacteria (including Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus). This review summarizes the ever changing information on antibacterial activity of flavonoids since 2005, with a special focus on the structure-activity relationship and mechanisms of actions of this broad class of natural compounds.

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“…Another notable strength is the use of a representative sample of the Australian population, as well as the validated method (MSM) of calculating usual nutrient intake from repeated 24-h dietary recalls (34) . Some of the limitations of the present study include the use of 24-h diet recall questionnaires in the NNPAS (1,2). The single 24-h diet recall has been considered insufficient because of the retrospective method of dietary assessment and an inability to describe the typical diet from a single day's intake.…”

Section: Discussionmentioning

confidence: 96%

“… DR, dietary recall; F, female; GALEN, Global Allergy and Asthma European Network of Excellence; M, male; MSM, multiple source method; FFQ, food frequency questionnaire; WFR, weighted food record. …”

Section: Discussionmentioning

confidence: 99%

Usual dietary anthocyanin intake, sources and their association with blood pressure in a representative sample of Australian adults

Igwe

Charlton

Probst

2019

J Human Nutrition Diet

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Background Anthocyanins represent an important subgroup of non‐nutritive components of food as evidence continues to build related to their beneficial bioactive effects. Using a recently developed Australian anthocyanin database, the present study aimed to estimate the intake of both total anthocyanins and their subclasses, identify food sources of anthocyanins, and determine associations between anthocyanin intake and measured blood pressure (BP). Methods The present study comprised a secondary analysis of the 2011–12 National Nutrition and Physical Activity component of the Australian Health Survey. Anthocyanin intake was estimated using an Australian anthocyanin database. Usual anthocyanin intake, as estimated from 24‐h diet recall data, was computed using multiple source methods, whereas food sources were determined by calculating contribution of food groups to total anthocyanin intake. Regression analysis, adjusted for covariates (age, gender, body mass index, high BP diagnosis, smoking status and physical activity) assessed the relationship between anthocyanin intake and BP in adults aged ≥50 years. Results Mean anthocyanin intake was 24.17 ± 0.32 mg day−1. Across age groups, berries were the top sources: blackberry (5–65%), cherry (2–24%), blueberry (2–13%) and raspberry (3–12%). There was a significant inverse association between anthocyanin intake and systolic BP (β = −0.04, F = 16.8, d.f. = 6, r2 = 0.05, P < 0.01) and diastolic BP (β = 0.01, F = 5.35, d.f. = 6, R2 = 0.013, P < 0.01), in models that adjusted for covariates. Conclusions In comparison with the world composite database, anthocyanin intake in the Australian population was above average [mean (SD): 24.17 (0.32) mg day−1 versus 18.05 (21.14) mg day−1]. Berries were the primary source of anthocyanins. Anthocyanin intake in older adults aged ≥50 years was inversely associated with BP.

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An Overview of Antimicrobial Properties of Different Classes of Phytochemicals

Cited by 79 publications

References 123 publications

Response of rumen bacterial diversity and fermentation parameters in beef cattle to diets containing supplemental daidzein

Response of rumen bacterial diversity and fermentation parameters in beef cattle to diets containing supplemental daidzein

Antibacterial activity of flavonoids and their structure–activity relationship: An update review

Usual dietary anthocyanin intake, sources and their association with blood pressure in a representative sample of Australian adults

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