Antibacterial Activity of Selected Isoflavonoids

Simulated gastrointestinal tract metabolism and pharmacological activities of water extract of Scutellaria baicalensis roots

“…Moreover, gram-negative bacteria Escherichia coli and Pseudomonas aeuroginosa have been inhibited to a less extent as compared to the gram-positive bacteria MRSA, MSSA, and Enterococcus faecalis as shown in Table 2. This result is in agreement with that flavonoids of the plant origin appear to have greater activity against gram-positive than gram-negative bacteria (Ikigai et al, 1993) and could selectively inhibit gram-positive bacteria (Wyman and Van-Etten, 1978). Further characterization of the interaction between these antimicrobial flavonoids and their target sites are needed, however.…”

Effect of exudate released from seeds and seedling roots of common bean (Phaseolus vulgarisL.) on proliferation ofRhizobiumsp. (Phaseolus)

“…2). It is known that most of the enzymes involved in plant phenolic biosynthesis are activated by irradiation (McClure 1979), and some kinds of phenolic compounds including fiavonoids act as growth inhibitors for Rhizobium (Pankhurst and Biggs 1980) as well as for other bacterial species (Keen and Kennedy 1974;Wyman and VanEtten 1977). RE4 is considered to contain growth-inhibitory substances such as phenolic compounds.…”

The relationship between structure and in vitro antibacterial activity of selected isoflavones and their metabolites with special focus on antistaphylococcal effect of demethyltexasin

“…). Isoflavones, a subclass of isoflavonoids naturally occurring in legume‐based human diet, belong among a number of possible candidates of antimicrobial compounds, synthesized by plants as protecting agents against pathogenic micro‐organisms (Wyman and VanEtten ; Iinuma et al . ).…”

“…Among various approaches used for finding agents effective in overcoming the bacterial resistance, naturally occurring anti-infective plant products seem to be one of the most convenient strategies (Cos et al 2006). Isoflavones, a subclass of isoflavonoids naturally occurring in legume-based human diet, belong among a number of possible candidates of antimicrobial compounds, synthesized by plants as protecting agents against pathogenic micro-organisms (Wyman and VanEtten 1978;Iinuma et al 1994). Their antibacterial effect against some strains of potentially human pathogenic bacteria has also been proven in several previous studies (as reviewed by Mukne et al 2011).…”