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Antibacterial Properties

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Harold Corke – One of the best experts on this subject based on the ideXlab platform.

  • Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
    Food Chemistry, 2008
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.

  • Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
    Food Chemistry, 2008
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.

  • Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and i…

Bin Shan – One of the best experts on this subject based on the ideXlab platform.

  • Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
    Food Chemistry, 2008
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.

  • Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
    Food Chemistry, 2008
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.

  • Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and i…

J. D. Brooks – One of the best experts on this subject based on the ideXlab platform.

  • Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
    Food Chemistry, 2008
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.

  • Antibacterial Properties of polygonum cuspidatum roots and their major bioactive constituents
    Food Chemistry, 2008
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Abstract Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus , Listeria monocytogenes , Staphylococcus aureus , Escherichia coli , and Salmonella anatum ). The crude extract exhibited potent Antibacterial Properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O -glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major Antibacterial components. Possible mechanisms of the Antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its Antibacterial components may have potential for use as natural preservatives.

  • Antibacterial Properties and major bioactive components of cinnamon stick cinnamomum burmannii activity against foodborne pathogenic bacteria
    Journal of Agricultural and Food Chemistry, 2007
    Co-Authors: Bin Shan, J. D. Brooks, Harold Corke

    Abstract:

    Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated spice. In this study, the Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of cinnamon stick extract were evaluated against five common foodborne pathogenic bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). Cinnamon stick extract exhibited significant Antibacterial Properties. Major compounds in cinnamon stick were tentatively identified by gas chromatography−mass spectrometry (GC-MS) and liquid chromatography (LC-MS) as a predominant volatile oil component ((E)-cinnamaldehyde) and several polyphenols (mainly proanthocyanidins and (epi)catechins). Both (E)-cinnamaldehyde and proanthocyanidins significantly contributed to the Antibacterial Properties. Additionally, scanning electron microscopy was used to observe morphological changes of bacteria treated with the crude extract of cinnamon stick and i…