TY - JOUR
T1 - Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents
AU - Shan, Bin
AU - Cai, Yi Zhong
AU - Brooks, John D.
AU - Corke, Harold
N1 - Funding Information:
This work was supported by a Small Project Funding Program and the Faculty of Science Research Collaboration Grant of The University of Hong Kong. We thank Dr. Jie Xing of Republic Polytechnic, Singapore, for helping with LC–MS analyses.
PY - 2008/8/1
Y1 - 2008/8/1
N2 - 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.
AB - 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.
KW - Antibacterial properties
KW - Foodborne pathogenic bacteria
KW - Hydroxyanthraquinones
KW - Phenolic compounds
KW - Polygonum cuspidatum
KW - Stilbenes
UR - http://www.scopus.com/inward/record.url?scp=40849126437&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2007.12.064
DO - 10.1016/j.foodchem.2007.12.064
M3 - 文章
AN - SCOPUS:40849126437
SN - 0308-8146
VL - 109
SP - 530
EP - 537
JO - Food Chemistry
JF - Food Chemistry
IS - 3
ER -