Antimicrobial activity of polyphenolic compounds from Spirulina against food-borne bacterial pathogens
| Autor: | Rajapandiyan Krishnamoorthy, Wahida H. AlQhtani, Mohammad A. Alshuniaber |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
0301 basic medicine Preservative medicine.drug_class Antibiotics Natural preservatives 01 natural sciences 03 medical and health sciences medicine Spirulina Food science lcsh:QH301-705.5 Food Preservatives Spirulina (genus) biology Chemistry Antimicrobials Polyphenols Antimicrobial biology.organism_classification Food-borne bacterial pathogens 030104 developmental biology lcsh:Biology (General) Polyphenol Gas chromatography General Agricultural and Biological Sciences Bacteria 010606 plant biology & botany |
| Zdroj: | Saudi Journal of Biological Sciences, Vol 28, Iss 1, Pp 459-464 (2021) |
| Popis: | Food-borne drug-resistant bacteria have adverse impacts on both food manufacturers and consumers. Disillusionment with the efficacy of current preservatives and antibiotics for controlling food-borne pathogens, especially drug-resistant bacteria, has led to a search for safer alternatives from natural sources. Spirulina have been recognized as a food supplement, natural colorant, and enriched source of bioactive secondary metabolites. The main objectives of this study were to isolate polyphenolic compounds from Spirulina and analyze their antibacterial potential against drug-resistant food-borne bacterial pathogens. We found that fraction B of methanol extract contained a high quantity of polyphenols exhibiting broad spectrum antimicrobial effects against drug-resistant food-borne bacterial pathogens. Potential secondary metabolites, such as benzophenone, dihydro-methyl-phenylacridine, carbanilic acid, dinitrobenzoate, propanediamine, isoquinoline, piperidin, oxazolidin, and pyrrolidine, were identified by gas chromatography and mass spectrophotometry (GCMS). These metabolites are active against both gram-positive and gram-negative pathogens. Our work suggests that phenolic compounds from Spirulina provide a natural and sustainable source of food preservatives for future use. |
| Databáze: | OpenAIRE |
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