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