The antibiotic activity and mechanisms of sugarcane (Saccharum officinarum L.) bagasse extract against food-borne pathogens

被引：134

作者：

Zhao, Yi ^{[1
]}

Chen, Mingshun ^{[1
]}

Zhao, Zhengang ^{[1
]}

Yu, Shujuan ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China

来源：

FOOD CHEMISTRY | 2015年 / 185卷

基金：

中国国家自然科学基金;

关键词：

Sugarcane bagasse; Food-borne pathogens; Polyphenols; Phenolic acid; Bacteriostatic activity; PHENOLIC-COMPOUNDS; ANTIBACTERIAL ACTIVITY; ESCHERICHIA-COLI; ANTIMICROBIAL ACTIVITY; STAPHYLOCOCCUS-AUREUS; ANTIOXIDANT ACTIVITY; ACIDS; PRODUCTS; BACTERIA; GROWTH;

D O I：

10.1016/j.foodchem.2015.03.120

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Sugarcane bagasse contains natural compositions that can significantly inhibit food-borne pathogens growth. In the present study, the phenolic content in sugarcane bagasse was detected as higher than 4 mg/g dry bagasse, with 470 mg quercetin/g polyphenol. The sugarcane bagasse extract showed bacteriostatic activity against the growth of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salomonella typhimurium. Additionally, the sugarcane bagasse extract can increase the electric conductivity of bacterial cell suspensions causing cellular leaking of electrolytes. Results of sodium dodecyl sulfate polyacrylamide gel electrophoresis suggested the antibacterial mechanism was probably due to the damaged cellular proteins by sugarcane bagasse extract. The results of scanning electron microscopy and transmission electron microscopy showed that the sugarcane bagasse extract might change cell morphology and internal structure. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：112 / 118

页数：7

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