Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents

Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Sa...

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Bibliographic Details
Published in:Food chemistry 2008-08, Vol.109 (3), p.530-537
Main Authors: Shan, Bin, Cai, Yi-Zhong, Brooks, John D., Corke, Harold
Format: Article
Language:English
Subjects:
anthraquinones
Antibacterial properties
Bacillus cereus
biochemical mechanisms
Biological and medical sciences
chemical constituents of plants
Escherichia coli
Fallopia japonica
Food industries
Food microbiology
food pathogens
food preservatives
Foodborne pathogenic bacteria
Fundamental and applied biological sciences. Psychology
Hydroxyanthraquinones
inhibitors
Listeria monocytogenes
medicinal properties
microbial growth
minimum inhibitory concentration
natural additives
Phenolic compounds
plant extracts
Polygonum cuspidatum
roots
Salmonella anatum
Salmonella enterica subsp. enterica serovar Anatum
Staphylococcus aureus
Stilbenes
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Summary:Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria ( Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). The crude extract exhibited potent antibacterial properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1- O-glucoside, and physcion) by LC–ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major antibacterial components. Possible mechanisms of the antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its antibacterial components may have potential for use as natural preservatives.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2007.12.064