Interactions of resveratrol with other phenolics and activity against food‐borne pathogens

Abstract

The aim of this study was to investigate the antibacterial activity of individual phenolics and their binary mixtures with resveratrol against selected food‐borne pathogens. The antibacterial activity was quantified using the broth microdilution method by the determination of minimal inhibitory concentrations (MICs). Interactions between compounds in the binary phenolic mixtures were determined by calculating the fractional inhibitory concentration index (FICI). The influence of the number of OH groups in the phenols’ structure on their antibacterial activity was assessed by principal component analysis (PCA). The most effective compounds were flavone luteolin and flavonol rutin, while the weakest antimicrobial activity was observed for phenolic acid and flavan‐3‐ols (catechin and epicatechin). The synergistic effect (FICI ≤0.5) of equimolar mixture of resveratrol with kaempferol was confirmed against Staphylococcus aureus , Bacillus cereus , and Escherichia coli , while the mixture of rutin with resveratrol proved synergistic only against S. aureus . The increasing concentrations of resveratrol in the mixtures with kaempferol and rutin resulted in a loss of synergism which indicates that only selected phenolic mixtures, with optimal concentrations of their individual components, result in synergistic antibacterial activity. We did not find an association between total number of OH groups and antibacterial activity of either individual phenolics or their mixtures.

Antibacterial Activity of Four Plant Extracts Extracted from Traditional Chinese Medicinal Plants against Listeria monocytogenes, Escherichia coli, and Salmonella enterica subsp. enterica serovar Enteritidis

“…For example, A. pilosa Ledeb contains catechin and phenol derivatives which exhibit antibacterial activity against Staphylococcus aureus [ 34 , 38 ]. Catechins and phenols have been found to exert antibacterial properties against various pathogens including E. coli and L. monocytogenes [ 39 , 40 , 41 ]. These bioactive compounds could have been responsible for the antibacterial activity exhibited by the extract of A. pilosa Ledeb against E. coli and L. monocytogenes in this study.…”

Antimicrobial Activity of Selected Red and White Wines against Escherichia coli: In Vitro Inhibition Using Fish as Food Matrix

“…Minimal inhibitory concentration was measured according to the previously described method by [32,34]. Shortly 50 µL of bacterial inoculum and 50 µL of two-fold serially diluted wine samples were added to the wells of a sterile 96-well microtitare plate.…”

“…In previous studies, it has been suggested that compounds such as flavonoids (quercetin and quercetin-3-glucoside) and monomeric anthocyanins might be used as biochemical markers that contribute to the antimicrobial activity of red wines [9,14]. Among wine phenolics, resveratrol has been particularly emphasized as a strong antimicrobial compound [34,41]. In line with our results, Boban et al [42] showed that resveratrol levels in the intact, dealcoholized, and thermally treated wines at 125 • C, which were similar in pH, total phenolics and ethanol content, differed significantly, although the wines showed a similar antimicrobial effect.…”

Development of edible gelatin composite films enriched with polyphenol loaded nanoemulsions as chicken meat packaging material

“…Nanotechnology is a rapidly growing field to produce materials at a nanoscale (20-200 nm diameter), especially for food packaging applications (Borum & Güneş, 2018). The antibacterial activity of phenolic compounds is directly related to their structure and the target microbe (Skroza et al, 2019). Phenolic compounds are capable of interacting with cellular organelles of bacteria thus altering or inhibiting their functions (Skroza et al, 2019).…”

“…The antibacterial activity of phenolic compounds is directly related to their structure and the target microbe (Skroza et al, 2019). Phenolic compounds are capable of interacting with cellular organelles of bacteria thus altering or inhibiting their functions (Skroza et al, 2019). The phenolic compounds from edible plants have been frequently used for food preservation due to their antioxidant and antimicrobial characteristics.…”