Antibacterial characteristics and mechanisms of action of Aronia melanocarpa anthocyanins against Escherichia coli

The Antimicrobial Effect of Melissa officinalis L. Essential Oil on Vibrio parahaemolyticus: Insights Based on the Cell Membrane and External Structure

“…In addition, the cytoplasm of the bacteria extravasated, appearing as a clear cavity, slightly deformed, cell wall broken, and cytoplasm leaked from the treated V. parahaemolyticus . Deng et al (2021) demonstrated that anthocyanins inhibited the growth of E. coli by disrupting the bacterial cell wall and plasma membrane making cell dissolution and cytoplasmic released. Dai et al (2021) reported that the strain cells treated with Litsea cubeba essential oil lead to disordered function of cell membranes and obvious intracellular injury appeared.…”

Novel Insights on Plant Extracts to Prevent and Treat Recurrent Urinary Tract Infections

“…Moreover, 100 g of raw cranberries were scaled at 9584 on the USDA ORAC (oxygen radical absorbance capacity) value scale, with the highest antioxidant capacity from common fruits, while aronia berry was 16,862 [61]. The mechanism of action for anthocyanins from A. melanocarpa proved that at a minimum inhibitory concentration (MIC) of 0.625 mg/mL and minimum bactericidal concentration of 1.25 mg/mL, anthocyanins compromise the integrity of the E. coli cell wall and membrane, bind directly to the bacterial DNA, and interfere with protein homeostasis [62]. Epicatechin, a proanthocyanidin from Aronia extracts, has been involved in the biofilm formation effect in the case of uropathogenic E. coli CFT073 (ATCC 700928).…”

Proteomic analyses revealed the antibacterial mechanism of Aronia melanocarpa isolated anthocyanins against Escherichia coli O157: H7

“…The AMAs were prepared as previously described ( Deng et al, 2021 ). Aronia melanocarpa (AM) were purchased from Liaoning Fu Kangyuan Black 92 Chokeberry Technology Co., Ltd. (Haicheng, Liaoning, China).…”

“…The bacterial suspensions (1 × 10 6 –1 × 10 8 CFU/mL, 10 μL) were added to 2 mL of TSB containing different concentrations of anthocyanins (0.156, 0.313, 0.625, 1.25, 2.5, 5 and 10 mg/mL) at 37 °C for 24 h. At the same time, a control group was set up, and there was no AMAs in the control group. The group in which microbial growth was not observed was the MIC group ( Deng et al, 2021 ). E. coli O157: H7 cells cultured to logarithmic phase were added to TSB containing AMAs and cultured at 37 °C for 2 h. The final concentration of AMAs was 0.313 mg/ml, which was half of the MIC of AMAs on Escherichia coli O157: H7 ( Deng et al, 2021 ).…”

“…The group in which microbial growth was not observed was the MIC group ( Deng et al, 2021 ). E. coli O157: H7 cells cultured to logarithmic phase were added to TSB containing AMAs and cultured at 37 °C for 2 h. The final concentration of AMAs was 0.313 mg/ml, which was half of the MIC of AMAs on Escherichia coli O157: H7 ( Deng et al, 2021 ). The group without AMAs was used as the control group.…”