Antibacterial Activity and Mechanism of Action of Chlorogenic Acid

Abstract

In this study, the antibacterial activity and mechanism of action of chlorogenic acid against bacteria were assessed. The data from minimum inhibitory concentration (MIC) values showed that chlorogenic acid effectively inhibited the growth of all tested bacterial pathogens, and the MIC values were ranging from 20 to 80 μg/mL. An investigation into action mode of chlorogenic acid against the pathogen indicated that chlorogenic acid significantly increased the outer and plasma membrane permeability, resulting in the loss of the barrier function, even inducing slight leakage of nucleotide. The leakage of cytoplasmic contents was also observed by electron micrographs. These results supported our hypothesis that chlorogenic acid bound to the outer membrane, disrupted the membrane, exhausted the intracellular potential, and released cytoplasm macromolecules, which led to cell death.

Effects of in vitro digestion and in vitro colonic fermentation on stability and functional properties of yerba mate (Ilex paraguariensis A. St. Hil.) beverages

“…This attribution is confirmed by the antibacterial activity demonstrated for purified yerba mate phenolic compounds. For example, 3-O-caffeoylquinic acid (3CQA), one of the most abundant phenolic molecules in yerba mate, had strong antibacterial activity against S. aureus (MIC = 40 mg/mL) and E. coli (MIC = 80 mg/mL) (Lou, Wang, Zhu, Ma, & Wang, 2011). However, antibacterial activity has been reported for dialysed aqueous extracts of green yerba mate, which suggests that macromolecules such as proteins and polysaccharides can be responsible for this bioactivity (Burris et al, 2011).…”

Antibacterial, antioxidant and anti-proliferative properties and zinc content of five south Portugal herbs

“…Their antibacterial activity is due to the disruption of the bacterial membrane, which changes the intracellular potential and leads to the bacteria death (Lou et al 2011). These are known to have activity against four of the six tested bacteria, B. cereus, E. coli, E. faecalis and S. aureus (Fiamegos et al 2011;Lou et al 2011).…”

“…Their antibacterial activity is due to the disruption of the bacterial membrane, which changes the intracellular potential and leads to the bacteria death (Lou et al 2011). These are known to have activity against four of the six tested bacteria, B. cereus, E. coli, E. faecalis and S. aureus (Fiamegos et al 2011;Lou et al 2011). Gallic acid is a trihydroxybenzoic acid with high antioxidant potential and anti-mutagenic potential that potentiates the expression of antioxidant-related and DNA repairing enzymes (Abdelwahed et al 2007).…”

Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

“…HCAs such as caffeic and ferulic acids, and their esters with quinic acid are one of the most important groups of phenolic compounds [3]. They have been shown to exhibit a broad range of biological activities including: antibacterial, antifungal, hepatoprotective, antithrombotic, anti-inflammatory, hypoglycemic and antioxidant [4][5][6][7][8][9][10]. In vivo antioxidant activity of HCAs reduces the risk of several oxidative stressrelated diseases, including atherosclerosis, some kinds of cancer and Alzheimer's disease [11][12][13].…”