A review of the current evidence of fruit phenolic compounds as potential antimicrobials against pathogenic bacteria

Lima, Marília C.; Sousa, Cristina Paiva de; Fernández-Prada, Christopher; Harel, J; Dubreuil, J. Daniel; Souza, Evandro Leite de

doi:10.1016/j.micpath.2019.03.025

Cited by 163 publications

(95 citation statements)

References 51 publications

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“…Most of these properties are related to their antioxidant power, their ability to modulate or inhibit topoisomerase-like enzymes, and their effect as chelating agents [18][19][20]. In particular, the antibacterial activity exhibited by some phenolic compounds has been an emerging research focus in recent years [21] due to the increasing rise of multidrug resistant bacterial strains observed in the last years, thus, the proposal of alternatives to combat bacteria that are resistant to conventional antibiotics is essential.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Phenolic Profile of Castanea sativa Mill. By-Products and Their Antioxidant and Antimicrobial Activity against Multiresistant Bacteria

et al. 2020

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The chestnut industry generates a large amount of by-products. These agro-industrial wastes have been described as potential sources of phenolic compounds with high bioactive potential. Therefore, we aimed to extract the phenolic compounds from chestnut by-products and assess their antioxidant potential and evaluate their antimicrobial activity against multidrug resistant bacteria. The individual phenolic compounds in the ethanolic extracts of chestnut shell, inner shell, bur, and leaves were characterized by HPLC-DAD/electrospray ionization (ESI)-MS. The antioxidant properties were determined by DPPH and ABTS assays. The minimum inhibitory concentration (MIC) and the antimicrobial susceptibility was performed using the Kirby–Bauer disc diffusion method against 10 bacterial strains. The major phenolic compounds identified in the extracts were trigalloyl-HHDP-glucose, gallic acid, quercetin, and myricetin glycoside derivatives. All chestnut by-products presented promising antioxidant activity in both assays, with leaf samples the ones presenting the highest antioxidant capacity. The inner shell’s extract was effective against all Gram-positive and two Gram-negative bacteria; nevertheless, all extracts showed antibacterial activity. Staphylococcus epidermidis showed susceptibility to all extracts while none of the extracts was able to suppress the growth of Escherichia coli and Salmonella enteritidis. Chestnut by-products are a source of phenolic compounds with prominent antioxidant and antimicrobial activities. Nevertheless, further studies should be conducted to assess the correlation between phenolic compounds and the bioactivities obtained.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Phenolic Profile of Castanea sativa Mill. By-Products and Their Antioxidant and Antimicrobial Activity against Multiresistant Bacteria

et al. 2020

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“…Phenolic compounds contain one or more hydroxyl groups in the aromatic rings, and they exhibit a broad spectrum of biologic abilities including antioxidant, antimicrobial and anti-inflammatory. Thus, these compounds are gaining a great interest in pharmaceutical and food areas [ 22 , 23 , 24 ]. From this perspective, we investigated total phenolic content of the mushroom extracts and the results are given in Table 2 .…”

Section: Resultsmentioning

confidence: 99%

Chemical Characterization, Antioxidant, Enzyme Inhibition and Antimutagenic Properties of Eight Mushroom Species: A Comparative Study

Alkan

Uysal

Kaşik

et al. 2020

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This study aimed to determine the chemical composition and biologic activities of eight mushroom species (Amanita crocea, Hemileccinum depilatum, Cyclocybe cylindracea, Lactarius deliciosus, Hygrocybe acutoconica, Neoboletus erythropus, Russula aurea and Russula sanguinea). The antioxidant, enzyme inhibitory and mutagenic/antimutagenic activities were evaluated to provide data on the biologic activities. With respect to the chemical composition, LC–MS/MS technique was used to determine individual phenolic compounds present in the extracts. Antioxidant properties were investigated by different chemical methods including radical quenching (DPPH and ABTS), reducing power (CUPRAC and FRAP), phosphomolybdenum and metal chelating. In the enzyme inhibitory assays, cholinesterases, tyrosinase, amylase and glucosidase were used. Mutagenic and antimutagenic properties were evaluated by the Ames assay. In general, the best antioxidant abilities were observed from H. depilatum and N. erythropus, which also showed highest level of phenolics. The best cholinesterase inhibition ability was found from C. cylindracea (1.02 mg GALAE/g for AChE; 0.99 mg GALAE/g for BChE). Tyrosinase inhibition ability varied from 48.83 to 54.18 mg KAE/g. The extracts exhibited no mutagenic effects and showed significant antimutagenic potential. H. acutoconica, in particular depicted excellent antimutagenicity with a ratio of 97% for TA100 and with a rate of 96% for TA98 strain against mutagens in the presence of metabolic activation system. Results presented in this study tend to show that the mushroom species could be exploited as potential sources of therapeutic bioactive agents, geared towards the management of oxidative stress, global health problems and cancer.

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“…For example, the surface proteins involved in the virulence of Staphylococcus aureus are inhibited by venom peptides from being promising candidates for the treatment of related infections caused by multi-drug resistant bacteria [27] Quorum-sensing molecules originating from marine bacteria can control virulence, with gene expression being described as a novel antimicrobial strategy in aquaculture [28]. Another mechanism by which natural antimicrobials can reduce virulence refers to their involvement in bacterial physiology, as it has been shown that phenolic compounds can disrupt the expression and function of efflux pumps [29]. They can also reduce the ability of bacterial pathogens to adhere to epithelial cells in vitro (e.g., Daphnetin, a coumarin-derivative) by reducing the expression of H. pylori genes involved in colonisation [30].…”

Section: Discussionmentioning

confidence: 99%

Attenuation of Vibrio parahaemolyticus Virulence Factors by a Mixture of Natural Antimicrobials

et al. 2019

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Reducing acute mortality in aquatic crustaceans using natural alternatives to antibiotics has become a necessity, firstly for its positive impact on the aquaculture industry and, secondly, because the extensive use of antibiotics may lead to increased levels of drug resistance in pathogenic microorganisms. This study aimed to investigate the effect of a mixture of natural antimicrobials on the in vitro and in vivo virulence abilities of Type VI secretion system (T6SS)-positive Vibrio parahaemolyticus (A3 and D4), strains known as having potentially harmful health consequences for aquatic crustaceans and consumers. Herein, we report that a natural antimicrobial mixture (A3009) was capable of significantly reducing the virulence of V. parahaemolyticus strains A3 and D4 in an in vitro infection model, using the fish cell line CHSE-214, an effect which correlates with the bacterial downregulation of hcp1 and hcp2 gene expression and with the ability of the antimicrobial to efficiently retain low cytotoxic levels (p < 0.001). We show for the first time that a natural antimicrobial is able to significantly reduce the mortality of shrimps in a challenge experiment and is able to significantly attenuate H 2 O 2 release during infection (p < 0.001), indicating that it could harbor positive intestinal redox balance effects.

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A review of the current evidence of fruit phenolic compounds as potential antimicrobials against pathogenic bacteria

Cited by 163 publications

References 51 publications

Evaluation of the Phenolic Profile of Castanea sativa Mill. By-Products and Their Antioxidant and Antimicrobial Activity against Multiresistant Bacteria

Evaluation of the Phenolic Profile of Castanea sativa Mill. By-Products and Their Antioxidant and Antimicrobial Activity against Multiresistant Bacteria

Chemical Characterization, Antioxidant, Enzyme Inhibition and Antimutagenic Properties of Eight Mushroom Species: A Comparative Study

Attenuation of Vibrio parahaemolyticus Virulence Factors by a Mixture of Natural Antimicrobials

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