Antimicrobial mechanism of flavonoids against Escherichia coli ATCC 25922 by model membrane study

He, Mengying; Wu, Ting; Pan, Siyi; Xu, Xiaoyun

doi:10.1016/j.apsusc.2014.03.125

Cited by 98 publications

(56 citation statements)

References 31 publications

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“…(Figure 3b). Similar results were also found in bacterial cells treated with antibacterial compounds (He, Wu, Pan, & Xu, 2014;Tao et al, 2014;Wang, Chang, Yang, & Cui, 2015).…”

Section: Discussionsupporting

confidence: 86%

“…The higher of electrical conductivity in the flavonoid‐treated groups and absorption at 260 nm in the strains of bacteria suspended from Aeromonas indicated that the flavonoids from S. aizoon L. destroyed the physical integrity of cell membrane and led to the loss of cell constituents, which was also demonstrated with TEM observation (Figure b). Similar results were also found in bacterial cells treated with antibacterial compounds (He, Wu, Pan, & Xu, ; Tao et al, ; Wang, Chang, Yang, & Cui, ).…”

Section: Discussionsupporting

confidence: 80%

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Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen pork

Cao

Wang

et al. 2019

Food Science & Nutrition

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The chemical composition and antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in vitro were investigated, and the effect of flavonoid treatment on the quality of fresh pork during frozen storage for 6 months was also explored. The results showed that kaempferol, quercetin dihydrate, and catechin were the most predominant flavonoids from S. aizoon L. Flavonoids exhibited antibacterial activity to Aeromonas in vitro, which caused membrane damage, disruption of the bacterial surface, and internal ultrastructure, and resulted in the leakage of reducing sugars and proteins. Meanwhile, flavonoid treatment retarded the microbial growth and deteriorates of pork characteristics, including pH value, total volatile basic nitrogen (TVB‐N), texture, and sensory evaluation during frozen storage, thereby prolonged the shelf life. Their results suggested that flavonoids from S. aizoon L. offer a promising choice for food safety and preservation.

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“…(Figure 3b). Similar results were also found in bacterial cells treated with antibacterial compounds (He, Wu, Pan, & Xu, 2014;Tao et al, 2014;Wang, Chang, Yang, & Cui, 2015).…”

Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 80%

Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen pork

Cao

Wang

et al. 2019

Food Science & Nutrition

View full text Add to dashboard Cite

show abstract

“…Flavonoids are becoming the subject of medical research and they have been reported to possess many useful properties, including anti-inflammatory, oestrogenic, enzyme inhibition, antimicrobial [17,18] , antiallergic, antioxidant [19] , vascular and cytotoxic antitumour activities. The basic structural feature of flavonoid compounds is the 2-phenyl-benzo pyrane or flavane nucleus which consists of two benzene rings (A and B) linked through a heterocyclic pyrane ring (C) [20] , (Figure 1).…”

Section: Introductionmentioning

confidence: 99%

Docking studies of flavonoid compounds as inhibitors of β-ketoacyl acyl carrier protein synthase I (Kas I) of Escherichia coli

Sabbagh

Berakdar

2015

Journal of Molecular Graphics and Modelling

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“…Grau (1978) directly studied the changes of permeability in the cell membrane using lactose, proline and alpha-methylglucoside independently transported. The major polyphenols of pollen are the flavonoids, including phenolic acids, esters, phenolic aldehydes and ketones or the like, which inhibit the biosynthesis of nucleic acid by inhibiting the activity of DNA gyrase in bacteria, causing changes in the fluidity of the cell membrane and subsequent destruction of cells by eluting the intracellular components (He et al 2014). Thus, our study showed that the cell destruction of E. coli O157:H7 by heat and the flavonoids of pollen increased in comparison with that incurred by the heat treatment alone.…”

Section: Discussionmentioning

confidence: 99%

The Antibacterial Effect of Flower Pollen on Escherichia coli O157:H7 in Ground Pork

Joo

Jung

Kim

et al. 2015

Journal of Food Safety

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This study was conducted to confirm the synergistic inactivation effect of flower pollen when applied with heat treatment to Escherichia coli O157:H7. The reduction of the number of E. coli O157:H7 was monitored during heat treatment at 55, 57.5, 60, 62.5 and 65C. The D‐values in the culture were D55 = 10.03 ± 0.59, D57.5 = 3.84 ± 0.05, D60 = 2.76 ± 0.19, D62.5 = 1.31 ± 0.20 and D65 = 1.04 ± 0.01 min, respectively, which were reduced to D55 = 3.13 ± 0.12, D57.5 = 3.02 ± 0.14, D60 = 1.80 ± 0.05, D62.5 = 1.11 ± 0.03 and D65 = 0.79 ± 0.01 min with the addition of pollen (80 mg/mL). The z‐value without addition of pollen was 10.24C, which increased to 15.11C with addition of pollen. The D‐values in ground pork were D55 = 5.59 ± 0.11, D57.5 = 2.58 ± 0.05, D60 = 2.07 ± 0.19, D62.5 = 1.30 ± 0.03 and D65 = 0.87 ± 0.02 min. When treated with the addition of pollen (150 mg/mL), the D‐values decreased to D55 = 1.87 ± 0.05, D57.5 = 1.56 ± 0.02, D60 = 1.11 ± 0.01, D62.5 = 0.73 ± 0.01 and D65 = 0.50 ± 0.00 min. The z‐value increased from 13.05C to 16.86C. Practical Applications To the best of our knowledge, this is the first study applying flower pollen as a natural antimicrobial additive to improve the effect of heat treatment at the time of the sterilization of a meat product. Flower pollen might be provided by cultivating plant resources. It implies that the cost of flower pollen could be dramatically reduced and the cost reduction with suitable degree of antimicrobial activity gives a great benefit to the users in the processed food industries.

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Antimicrobial mechanism of flavonoids against Escherichia coli ATCC 25922 by model membrane study

Cited by 98 publications

References 31 publications

Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen pork

Antimicrobial activity of flavonoids from Sedum aizoon L. against Aeromonas in culture medium and in frozen pork

Docking studies of flavonoid compounds as inhibitors of β-ketoacyl acyl carrier protein synthase I (Kas I) of Escherichia coli

The Antibacterial Effect of Flower Pollen on Escherichia coli O157:H7 in Ground Pork

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