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Evaluation of antimicrobial activity of water-soluble flavonoids extract from Vaccinium bracteatum Thunb. leaves

  • Yu Zheng
  • Lin Chen
  • Yanhua Liu
  • Lei Shi
  • Shoupeng Wan
  • Li WangEmail author
Article
  • 7 Downloads

Abstract

Aqueous extract of Vaccinium bracteatum Thunb. leaves (VWFE) is traditionally used for food preservation in China, which is rich in flavonoids compounds. VWFE could effectively inhibit the growth of both Gram negative (Escherichia coli) and positive bacteria (Staphylococcus aureus and Bacillus subtilis), however, no inhibition effects were observed on mold and yeast. The minimum inhibitory concentration of VWFE were 2.06 mg/ml, 1.03 mg/ml, and 4.11 mg/ml for E. coli, S. aureus and B. subtilis, respectively, which were 13%, 13%, and 26% of sodium benzoate and 23%, 11%, and 46% of potassium sorbate. Cell membrane permeability assays indicated that cell membrane disruption was one of the antibacterial mechanisms of VWFE. VWFE showed a good thermal stability. The expiration date of VWFE was 6 months at 25 °C, which was predicted using the accelerated aging method. This present work indicated VWFE is a potential natural antibacterial preservative.

Keywords

Vaccinium bracteatum Thunb. Water-soluble flavonoids Antibacterial activity Cell permeability 

Abbreviations

MIC

Minimum inhibitory concentration

ONP

o-Nitrophenol

ONPG

o-Nitrophenyl-β-d-Galactopyranoside

VBT

Vaccinium bracteatum Thunb.

VBTL

Vaccinium bracteatum Thunb. leaves

VWFE

VBTL water-soluble flavonoids extract

Notes

Acknowledgement

This work was supported by China Postdoctoral Science Foundation (2018M640241), the Tianjin Science and Technology Commission (18JCTPJC54900, 17PTGCCX00190, 17PTSYJC0080), the Tianjin Municipal Education Commission (2018ZD08, TD13-5013), and Key Laboratory of Industrial Fermentation Microbiology, Education Ministry of China (2018KF005).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Yu Zheng
    • 1
    • 2
  • Lin Chen
    • 1
  • Yanhua Liu
    • 3
  • Lei Shi
    • 2
  • Shoupeng Wan
    • 2
  • Li Wang
    • 4
    Email author
  1. 1.State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of BiotechnologyTianjin University of Science and TechnologyTianjinPeople’s Republic of China
  2. 2.Tianjin Limin Condiment Limited CompanyTianjinChina
  3. 3.College of ScienceTianjin University of Science and TechnologyTianjinPeople’s Republic of China
  4. 4.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China

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