The Influence of Chestnut Extract and Its Components on Antibacterial Activity against Staphylococcus aureus

Abstract

Increasing antimicrobial resistance has caused a great interest in natural products as alternatives or potentiators of antibiotics. The objective of this study was to isolate individual tannins from crude chestnut extract as well as to determine the influence of both crude extracts (tannic acid extract, chestnut extract) and individual pure tannins (gallic acid, vescalin, vescalagin, castalin, castalagin) on the growth of Gram-positive Staphylococcus aureus bacteria. Their antibacterial activity was monitored by measuring the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) as well as the duration of the lag phase, growth rate and generation time. The effect of growth medium strength on the MIC of different tannins was also investigated. Bacterial growth was followed spectrophotometrically, and MIC values were determined by the microdilution method. The MIC values of various isolated compounds allowed us to determine the bioactive compounds and their contribution to antimicrobial activity. It was found that MIC values increase with increasing growth medium strength and that the lag phase lengthens with increasing tannin concentrations, while the growth rates decrease. Comparing the results of the two studies, the antimicrobial activity of tannins against S. aureus was not as pronounced as in the case of E. coli, which may indicate that a different mechanism of action is responsible for the antimicrobial effects of tannins on Gram-positive than on Gram-negative bacteria, or that a different mechanism is more pronounced.

Characterization and in-vitro plant-based control of hindgut bacteria isolated from Odontotermes obesus Rambur (Termitidae) and Heterotermes indicola Wasmann (Rhinotermitidae)

“…These findings are supported by previous studies that antibacterial activities are dose dependent. Stumpf et al 36 reported the growth inhibitory concentrations of the tannins against Staphylococcus aureus and found that these values increase with increasing concentration in the growth medium. These findings are also supported by a study conducted by Kolenc et al 37 that antibacterial activity of plants extracts against S. aureus and L. acidophilus was also dose dependent.…”

Validating Interactions of Pathogenic Proteins of Staphylococcus aureus and E. coli with Phytochemicals of Ziziphus jujube and Acacia nilotica

“…Extracts and phytocompounds from Humulus lupulus showed significant activity against S. aureus compared to their response against Lactobacillus acidophilus [35]. Similarly, the antimicrobial activity of the tannins of the chestnut extract was noted, while this response was pronounced in the case of E. coli, and hence reflected the availability of potential alternative to antimicrobials [36]. The In silico inverse molecular docking procedures have been used previously to measure antimicrobial activity of rosemary extracts [37].…”

A Comprehensive Analysis of Diversity, Structure, Biosynthesis and Extraction of Biologically Active Tannins from Various Plant-Based Materials Using Deep Eutectic Solvents

“…Punicalagin, in particular, demonstrates the potential to suppress the resistance of S. aureus to the antibiotic oxacillin, indicating synergistic action with the antibiotic [ 238 ]. Additionally, vescalagin, castalagin, vescalin, and castalin, representatives of ellagitannins obtained from crude chestnut extract, demonstrate better antibacterial activity against E. coli compared to S. aureus , suggesting a varying action of tannins based on their structural differences [ 247 ]. Procyanidin and prodelphinidin, as proanthocyanidins, demonstrate good antibacterial activity, particularly against gram-positive bacteria associated with skin diseases, such as Staphylococcus epidermidis , Salmonella enterica ser.…”