Potential of tara (Caesalpinia spinosa) gallotannins and hydrolysates as natural antibacterial compounds

被引：36

作者：

Aguilar-Galvez, Ana ^{[1
]}

Noratto, Giuliana ^{[2
]}

Chambi, Flor ^{[1
,3
]}

Debaste, Frederic ^{[3
]}

Campos, David ^{[1
]}

机构：

[1] Univ Nacl Agr La Molina, Inst Biotecnol, Lima, Peru

[2] Washington State Univ, Sch Food Sci, Pullman, WA 99164 USA

[3] Univ Libre Bruxelles, Chem Engn Unit, Transfers Interfaces & Proc TIPs, B-1050 Brussels, Belgium

来源：

FOOD CHEMISTRY | 2014年 / 156卷

关键词：

Gallotannins; Staphylococcus aureus; Pseudomonas fluorescens; TANNIC-ACID; ANTIMICROBIAL ACTIVITY; EXTRACTS; PLANTS; INHIBITION; BACTERIA; GROWTH;

D O I：

10.1016/j.foodchem.2014.01.110

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Gallotannins obtained from tara pod extracts (EE) and from the products of acid hydrolysis for 4 and 9 h (HE-4 and HE-9) were characterised for their composition, antioxidant activity, antimicrobial activity (AA) and minimum inhibitory concentration (MIC). Results of AA and MIC showed that EE exerted the highest inhibitory activity against Staphylococcus aureus, followed by Pseudomonas fluorescens; and among these bacteria, the antibacterial potency was enhanced after EE hydrolysis only against S. aureus. The lowest minimum inhibitory concentration (MIC) value (0.13 mg gallic acid equivalent (GAE)/m1) was exerted by HE-4 against S. aureus. These results indicate that tara gallotannins have the potential to inhibit pathogenic bacteria with potential application in foods as antimicrobials and their AA can be enhanced by acid hydrolysis. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：301 / 304

页数：4

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