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

doi:10.1016/j.foodchem.2015.03.120

Food Chemistry

Volume 185, 15 October 2015, Pages 112-118

https://doi.org/10.1016/j.foodchem.2015.03.120 Get rights and content

Highlights

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A high amount of total phenolic in sugarcane bagasse.
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Phenolic acids in sugarcane bagasse extract were identified by RP-HPLC.
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S. aureus was the most sensitive to the sugarcane bagasse extract.
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The antibacterial action of the sugarcane bagasse extract was evaluated.
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Sugarcane bagasse extract may have useful economic applications as a new source of natural preservatives in dietary food.

Abstract

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.

Introduction

Chemical synthetic preservatives have always been used as antimicrobials to inhibit the growth of food-borne pathogens, which may generate chemical harm to human beings. Recent studies reported natural phytochemicals, such as phenolics, showed significant antibacterial, antiviral, and antiseptic activities (Romani, Vignolini, Isolani, Ieri, & Heimler, 2006).

Bacterial tolerance against polyphenols depends on the bacterial strain, phenolic structures, and content of phenolic compounds (Almajano et al., 2008, Campos et al., 2003). Phenolic compounds including phenols, phenolic acids, coumarins, flavonoids, stilbenes, hydrolyzable and condensed tannins, lignans, and lignins are rich in common dietaries like fruits, vegetables, nuts, seeds, flowers, barks, etc (Afaq & Katiyar, 2011). Epidemiological studies suggest that phenolic compounds in food may reduce the risk of some forms of cancer, cardiovascular disease, strokes, and chronic obstructive pulmonary disease (Rupasinghe, Wang, Huber, & Pitts, 2008).

Sugarcane (Saccharum officinarum L.) contains a high content of phenolic compounds (Zhao, Zhu, Yu, Han, & Song, 2009). Previous studies have evaluated the antioxidant activity (Duarte-Almeida, Salatino, Genovese, & Lajolo, 2011), anti-proliferative (Duarte-Almeida, Negri, Salatino, de Carvalho, & Lajolo, 2007), anti-mutation (Wang, Duh, Wu, & Huang, 2011), and DNA-damage-protecting (Abbas, Sabir, Ahmad, Boligon, & Athayde, 2014) activities of sugarcane, which showed positive results.

Interest in recovering bioactive substances from residual plant sources has significantly increased recently. Sugarcane bagasse is one of the most abundant by-products of agroindustry, with a production of more than 540 million tons per year. However, few literatures on the antimicrobial properties of sugarcane bagasse extract on pathogenic intestinal bacteria are reported.

The first objective of the present study is detecting the main phenolic acid compounds in sugarcane bagasse extract. The second objective is estimating the antimicrobial activities against food-borne pathogens of the sugarcane bagasse extract. And the third objective is studying the bacteriostatic mechanism.

Section snippets

Plant material

Sugarcane bagasse was obtained from a sugar mill in HenFu Group (Zhanjiang, Guangdong, China). The sugarcane bagasse was dried, milled, filtered through a 0.5 mm sieve. The powder with particle size less than 0.5 mm was kept drily at −20 °C.

Preparation of sugarcane bagasse extract

Briefly, 50 g dried sugarcane bagasse was extracted in 100 ml 70%v/v ethanol at 4 °C, and stirred for 30 min. The extraction process was repeated 3 times. After centrifuged at 1000g for 10 min, the supernatant was combined and dried under vacuum at 45 °C. The dried

Total phenolic content of sugarcane bagasse extract

The quantity of phenolic compounds is an important parameter to evaluate the biological potential of sugarcane bagasse extract. The antimicrobial activities of phenolic compounds are strongly dependent on the type of the concentration and polarity of the solvent, and the extraction process. Polyphenols in sugarcane tissues are often associated with proteins and/or polysaccharides, bound by hydrogen bonds and hydrophobic interactions. Therefore, a good solvent for phenolic compounds extraction

Conclusion

The results of the present study indicated that sugarcane bagasse was rich in phenolic compounds, flavonoids, and phenolic acid compounds, which showed significant antibacterial activities against the foodborne pathogens S. aureus, L. monocytogenes, E. coli, and S. typhimurium. The bacteriostatic mechanism of the sugarcane bagasse extract was probably due to the toxicity of polyphenolic compounds to microorganisms. The results of the present study indicated that sugarcane bagasse extract may be

Acknowledgements

The research was financially supported by the National Natural Science Foundation of China (31301506), the fundamental Research Funds for the Central University (2014ZZ0060), the ministry of science and technology in agriculture science and technology Achievements Transformation Fund Project (2013GB23600669), Science and Technology Planning Project of Guangdong Province, China (2011B050400035), Science and Technology Planning Project of Guangzhou (2013J4500036), and the Leading Talent of

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

Highlights

Abstract

Introduction

Section snippets

Plant material

Preparation of sugarcane bagasse extract

Total phenolic content of sugarcane bagasse extract

Conclusion

Acknowledgements

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