The antimicrobial activity of fruits from some cultivar varieties of Rubus idaeus and Rubus occidentalis
| Autor: | Magdalena Majdan, A. Orzeł, Izabela Fecka, Rafał Hałasa, Mirosława Krauze-Baranowska, Daniel Głód, Marta Kula |
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| Rok vydání: | 2014 |
| Předmět: |
Anthocyanins
Ingredient chemistry.chemical_compound Anti-Infective Agents Ellagic Acid Botany Cultivar Food science Chromatography High Pressure Liquid Corynebacterium diphtheriae biology Helicobacter pylori Plant Extracts General Medicine Hydrogen-Ion Concentration biology.organism_classification Antimicrobial Hydrolyzable Tannins Blowing a raspberry chemistry Fruit Rubus Moraxella catarrhalis Bacteria Food Science Ellagic acid |
| Zdroj: | Foodfunction. 5(10) |
| ISSN: | 2042-650X |
| Popis: | Raspberries, derived from different cultivar varieties, are a popular ingredient of everyday diet, and their biological activity is a point of interest for researchers. The ethanol–water extracts from four varieties of red (Rubus idaeus ‘Ljulin’, ‘Veten’, ‘Poranna Rosa’) and black (Rubus occidentalis ‘Litacz’) raspberries were evaluated in the range of their antimicrobial properties as well as phenolic content – sanguiin H-6, free ellagic acid and anthocyanins. The antimicrobial assay was performed with the use of fifteen strains of bacteria, both Gram-negative and Gram-positive. The antimicrobial activity of the extracts varied and depended on the analysed strain of bacteria and cultivar variety, with the exception of Helicobacter pylori, towards which the extracts displayed the same growth inhibiting activity. Two human pathogens Corynebacterium diphtheriae and Moraxella catarrhalis proved to be the most sensitive to raspberry extracts. Contrary to the extracts, sanguiin H-6 and ellagic acid were only active against eight and nine bacterial strains, respectively. The determined MIC and MBC values of both compounds were several times lower than the tested extracts. The highest sensitivity of Corynebacterium diphtheriae to extracts from both black and red raspberries may be due to its sensitivity to sanguiin H-6 and ellagic acid. |
| Databáze: | OpenAIRE |
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