Antibacterial mechanism and activities of black pepper chloroform extract
| Autor: | Wen-Xue Chen, Lan Zou, Yue-Ying Hu |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
chemistry.chemical_classification
Pathogenic bacteria Tricarboxylic acid Biology medicine.disease_cause Antimicrobial Cell morphology biology.organism_classification Microbiology chemistry.chemical_compound Biochemistry chemistry Pepper medicine Original Article Pyruvic acid Escherichia coli Bacteria Food Science |
| Zdroj: | Journal of Food Science and Technology. 52:8196-8203 |
| ISSN: | 0975-8402 0022-1155 |
| DOI: | 10.1007/s13197-015-1914-0 |
| Popis: | Black pepper extracts reportedly inhibit food spoilage and food pathogenic bacteria. This study explored the antimicrobial activity of black pepper chloroform extract (BPCE) against Escherichia coli and Staphylococcus aureus. The antibacterial mechanism of BPCE was elucidated by analyzing the cell morphology, respiratory metabolism, pyruvic acid content, and ATP levels of the target bacteria. Scanning electron micrographs showed that the bacterial cells were destroyed and that plasmolysis was induced. BPCE inhibited the tricarboxylic acid pathway of the bacteria. The extract significantly increased pyruvic acid concentration in bacterial solutions and reduced ATP level in bacterial cells. BPCE destroyed the permeability of the cell membrane, which consequently caused metabolic dysfunction, inhibited energy synthesis, and triggered cell death. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink