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Pregled bibliografske jedinice broj: 999965

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


Skroza, Danijela; Šimat, Vida; Smole Možina, Sonja; Katalinić, Višnja; Boban, Nataša; Generalić Mekinić, Ivana
Interactions of resveratrol with other phenolics and activity against food-borne pathogens // Food Science and Nutrition, 7 (2019), 2312-2318 doi:10.1002/fsn3.1073 (međunarodna recenzija, članak, znanstveni)


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

Autori
Skroza, Danijela ; Šimat, Vida ; Smole Možina, Sonja ; Katalinić, Višnja ; Boban, Nataša ; Generalić Mekinić, Ivana

Izvornik
Food Science and Nutrition (2048-7177) 7 (2019); 2312-2318

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Antimicrobial activity ; phenolics ; pathogens ; resveratrol ; phenolics interaction

Sažetak
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 S. aureus, B. cereus and E. 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 wich indicates that only selected phenolic mixtures, with optimal concentrations of their individual components, result in synergistic antibacterial activity. We didn´t find an association between total number of OH groups and antibacterial activity of either individual phenolics or their mixtures.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
HRZZ-IP-2013-11-8652 - Biološki učinci vina: utjecaj vinifikacijske tehnologije, dealkoholizacije i starenja vina (Mladen Boban, )

Ustanove
Kemijsko-tehnološki fakultet, Split,
Medicinski fakultet, Split,
Sveučilište u Splitu Sveučilišni odjel za studije mora

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
    • Emerging Sources Citation Index (ESCI)
  • Scopus


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