Antimicrobial Activity of Psoralea corylifolia, Schisandra chinensis, and Spatholobus suberectus Extracts

Abstract

This study was performed to identify safe natural food preservatives from medicinal herbs and to evaluate the antimicrobial effects of medicinal plants against microorganisms. Medicinal herbs were extracted 3 times with methanol at 45 o C for 3 h and fractionated with n-hexane. The antimicrobial effects of the fractions were determined by measuring the diameter of the inhibition zone by using an agar-well diffusion assay. The MIC of fractions for the inhibition of microorganisms was determined using a microplate reader. The antimicrobial effects of fractions were greater against gram positive bacteria than against gram negative bacteria, but the difference was not significant. The antimicrobial effects of fractions were concentration dependent. While these results have implications, the underlying mechanisms of microbial inactivation need to be further elucidated. The results showed the possibility of developing safer food preservatives.

Potential of Schisandra chinensis (Turcz.) Baill. in Human Health and Nutrition: A Review of Current Knowledge and Therapeutic Perspectives

“…These results indicated that Gram-positive bacteria were more sensitive to SCE extracts than Gram-negative bacteria. The same was observed by Choi et al, for methanol fractions of SCE against several Gram-negative ( S. Typhimurium, E. coli, Cronobacter sakazakii ) and Gram-positive ( B. cereus, L. monocytogenes, S. aureus) strains [ 46 ]. This difference may result from the difference in cell wall morphology of these microorganisms [ 46 ].…”

“…The same was observed by Choi et al, for methanol fractions of SCE against several Gram-negative ( S. Typhimurium, E. coli, Cronobacter sakazakii ) and Gram-positive ( B. cereus, L. monocytogenes, S. aureus) strains [46]. This difference may result from the difference in cell wall morphology of these microorganisms [46]. Reports on the stimulation of microbial growth by compounds from SCE are less abundant.…”

Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

“…Salmonella enteritidis (Choi et al, 2013). E. coli is inhibited by the release of cellular contents, resulting in destruction of the bacterial cells, following incubation with Schisandra chinensis extracts (Song et al, 2018).…”

“…However, most preservatives used in food manufacturing are chemical additives and may have potential harmful effects in humans; this has led to the perception that chemical additives are hazardous ( Falleh et al, 2020 ). Many natural products, such as fruits, vegetables, and seaweed, have antimicrobial activities and may therefore be used to replace synthetic chemical preservatives in the food industry ( Choi et al, 2013 ). Seaweeds, which are mainly used in Asia, have antimicrobial activity and health benefits ( Cabral et al, 2021 ).…”

Antimicrobial Activities of Omija Extracts Against Bacillus cereus and Escherchia coli

“…Diameter (mm) of growth inhibition zone around disc, 2) no growth inhibition zone around disc, 3) growth, …”