Lycopus europaeus: phenolic fingerprint, antioxidant activity and antimicrobial effect on clinical Staphylococcus aureus strains

In this study, the potential antimicrobial activity of plasma-activated tap water (PAW) was evaluated against Staphylococcus aureus, Escherichia coli, and Candida albicans. For this, PAW was prepared in a gliding arc plasma system using two treatment conditions: stagnant water and water stirring by a magnetic stirrer, called moving water. Subsequently, their oxidation-reduction potential (ORP), pH, electrical conductivity (σ), and total dissolved solids (TDS) were monitored in different areas of the sample divided according to the depth of the beaker. It was observed that PAW obtained in dynamic conditions showed a more uniform acidity among the evaluated areas with pH 3.53 and ORP of 215 mV. Finally, standardized suspensions of Staphylococcus aureus (ATCC 6538), Escherichia coli (ATCC 10799), and Candida albicans (SC 5314) were treated with PAW, and the reduction of viable cells determined the antimicrobial effect. Our results indicate that the tap water, activated by plasma treatment using gliding arc, is an excellent inactivation agent in the case of Staphylococcus aureus and Escherichia coli. On the other hand, no significant antimicrobial activity was achieved for Candida albicans.

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The Antimicrobial Effect of Quorum Sensing Autoinducers of Pseudomonas aeruginosa, C12-HSL and C4-HSL, Against MDR Staphylococcus aureus Isolates

Comparative Immunology Microbiology and Infectious Diseases ◽

10.1016/j.cimid.2022.101747 ◽

2022 ◽

pp. 101747

Author(s):

Mahsa Shahbandeh ◽

Mehrdad Moosazadeh Moghaddam ◽

Reza Golmohammadi ◽

Reza Mirnejad

Keyword(s):

Staphylococcus Aureus ◽

Pseudomonas Aeruginosa ◽

Quorum Sensing ◽

Antimicrobial Effect

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Potential study of Dillenia serrata Thunb. fruit extract from Bali Botanical Garden’s collection

Journal of Biological Researches ◽

10.23869/bphjbr.26.2.20215 ◽

2021 ◽

Vol 26 (2) ◽

pp. 79-84

Author(s):

I Putu Agus Hendra Wibawa ◽

I Nyoman Lugrayasa ◽

Sutomo Sutomo

Keyword(s):

Staphylococcus Aureus ◽

Antioxidant Activity ◽

Local Community ◽

Raw Material ◽

Diffusion Method ◽

Fruit Extract ◽

Fruit Extracts ◽

Dpph Method ◽

Dried Fruit ◽

Agar Diffusion Method

Dillenia serrata Thunb.is a member of the Dillenia clan which is endemic to Sulawesi. D. serrata fruit is a seasonal fruit and can be used as a cooking ingredient as a sour taste, raw material for several food products such as candied fruit and syrup, and has the potential to be processed into chips and jam. Traditionally, the leaves and bark of D. serrata are also used by the local community as a sprue medicine, fever, wound medicine, treating swelling or inflammation and treating vomiting of blood. It is believed that there are still many untapped benefits from this plant. This study was conducted to determine the effectiveness of D. serrata fruit extract as an antimicrobial that causes disease in humans, and to determine its effectiveness as an antioxidant. The antioxidant test was carried out using the DPPH method while the antimicrobial test was carried out by the agar diffusion method (Kirby-Bauer). The ripe Dillenia fruit was extracted using methanol, the extract was then diluted in various concentrations for the DPPH test The results showed that the D. serrata extract had the ability as an antioxidant. The antioxidant activity of fresh fruit extracts was higher than that of dried fruit extracts. D. serrata extract is effective in inhibiting the growth of Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus mutans bacteria.

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Multiple Antimicrobial Effects of Hybrid Peptides Synthesized Based on the Sequence of Ribosomal S1 Protein from Staphylococcus aureus

International Journal of Molecular Sciences ◽

10.3390/ijms23010524 ◽

2022 ◽

Vol 23 (1) ◽

pp. 524

Author(s):

Sergey V. Kravchenko ◽

Pavel A. Domnin ◽

Sergei Y. Grishin ◽

Alexander V. Panfilov ◽

Viacheslav N. Azev ◽

...

Keyword(s):

Staphylococcus Aureus ◽

Antimicrobial Peptides ◽

Pathogenic Bacteria ◽

Antimicrobial Effect ◽

Cell Penetrating Peptide ◽

Gram Negative Bacteria ◽

Antimicrobial Effects ◽

Bacterial Proteins ◽

Hybrid Peptides ◽

Successful Approach

The need to develop new antimicrobial peptides is due to the high resistance of pathogenic bacteria to traditional antibiotics now and in the future. The creation of synthetic peptide constructs is a common and successful approach to the development of new antimicrobial peptides. In this work, we use a simple, flexible, and scalable technique to create hybrid antimicrobial peptides containing amyloidogenic regions of the ribosomal S1 protein from Staphylococcus aureus. While the cell-penetrating peptide allows the peptide to enter the bacterial cell, the amyloidogenic site provides an antimicrobial effect by coaggregating with functional bacterial proteins. We have demonstrated the antimicrobial effects of the R23F, R23DI, and R23EI hybrid peptides against Staphylococcus aureus, methicillin-resistant S. aureus (MRSA), Pseudomonas aeruginosa, Escherichia coli, and Bacillus cereus. R23F, R23DI, and R23EI can be used as antimicrobial peptides against Gram-positive and Gram-negative bacteria resistant to traditional antibiotics.

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Aktivitas Antibakteri dan Antioksidan Asam Galat dari Kulit Buah Lokal yang Diproduksi dengan Tanase

ALCHEMY Jurnal Penelitian Kimia ◽

10.20961/alchemy.14.1.11300.148-159 ◽

2018 ◽

Vol 14 (1) ◽

pp. 148

Author(s):

Eka Junaidi ◽

Yunita Arian Sani Anwar

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Antioxidant Activity ◽

Antibacterial Activity ◽

Gallic Acid ◽

Diffusion Method ◽

Syzygium Cumini ◽

Garcinia Mangostana ◽

Dpph Method ◽

Fruit Waste

Penelitian ini merupakan lanjutan dari penelitian sebelumnya tentang produksi asam galat dari limbah kulit buah lokal di Lombok. Limbah kulit buah lokal yang digunakan yaitu kulit buah kepundung (Baccaurea racemosa Muell.Arg), kulit buah juwet (Syzygium cumini), dan kulit buah manggis (Garcinia mangostana). Pada penelitian ini dilakukan pengujian asam galat yang dihasilkan, untuk mengetahui aktivitas antioksidan dan antibakteri. Pengujian sifat antioksidan dilakukan dengan menggunakan metode DPPH, sedangkan aktivitas antibakteri diuji dengan menggunakan metode difusi agar pada bakteri Escherichia coli dan Staphylococcus aureus. Hasil penelitian menunjukkan bahwa asam galat dari ketiga kulit buah memiliki aktivitas antioksidan. Asam galat dari kulit buah kepundung, kulit buah juwet dan kulit buah manggis memiliki IC50 masing-masing sebesar 5.95; 5,96; dan 5,92 ppm. Berbeda dengan kemampuan sebagai antioksidan, asam galat resistan terhadap bakteri Escherichia coli dan Staphylococcus aureus yang menunjukkan bahwa asam galat tidak memiliki aktivitas sebagai antibakteri.Antibacterial and antioxidant activity of gallic acid from peel local fruit which produced by tannase. This research is a continuation of the previous research about the gallic acid production from peel fruit local in Lombok. The local fruit waste used are kepundung rind (Baccaurea racemosa Muell.Arg), juwet rind (Syzygium cumini) and mangosteen rind (Garcinia mangostana). In this research, the produced Gallic acid was tested to determine its antioxidant and antibacterial activity. The antioxidant test conducted by DPPH method, meanwhile, the antibacterial activity was performed by agar diffusion method to bacteria Escherichia coli and Staphylococcus aureus. The results show that the produce gallic acid from those three rind provide antioxidant activity. Gallic acid from kepundung rind, juwet rind, and mangosteen rind have IC50 values of 5,95; 5,96; and 5,92, respectively. Gallic acid not showed inhibitory actions against the growth of Escherichia coli and Staphylococcus aureus. This result show that gallic acid from local fruit waste did not provide an antibacterial activity.

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Characterization and antimicrobial activity of vaginal lactobacillus isolate

Archives of Biological Sciences ◽

10.2298/abs1101029z ◽

2011 ◽

Vol 63 (1) ◽

pp. 29-35 ◽

Cited By ~ 5

Author(s):

Gordana Zavisic ◽

Zeljka Radulovic ◽

Valentina Vranic ◽

Jelena Begovic ◽

L. Topisirovic ◽

...

Keyword(s):

Escherichia Coli ◽

Staphylococcus Aureus ◽

Pseudomonas Aeruginosa ◽

Antimicrobial Activity ◽

Survival Rate ◽

Bile Salts ◽

Antimicrobial Effect ◽

Low Ph ◽

Probiotic Potential ◽

Pathogenic Escherichia Coli

The aim of this study was to investigate the probiotic potential of bacteriocin-producing lactobacilli strain Lactobacillus plantarum G2 isolated from the vaginal mucus of healthy women. The antimicrobial effect of G2 was confirmed in the mixed culture with pathogenic Escherichia coli, Staphylococcus aureus, Salmonella abony and Pseudomonas aeruginosa, while bacteriocine activity was detected against S. aureus and S. abony only. The strain showed an excellent survival rate in low pH and in the presence of bile salts. The percentage of adhered cells of L. plantarum G2 to hexadecane was 63.85?2.0 indicating the intermediate hydrophobicity.

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Evaluation of antioxidant activity and antimicrobial effect of Malva extract (Malva sylvestris L.) in traditional Lahijan cookies (based on wheat-millet flour)

Food Science and Technology ◽

10.52547/fsct.18.119.243 ◽

2022 ◽

Vol 18 (119) ◽

pp. 243-258

Author(s):

Fatemeh Pourhaji ◽

Bahareh sahraiyan ◽

Gholam Hossein Haghayegh ◽

◽

...

Keyword(s):

Antioxidant Activity ◽

Antimicrobial Effect ◽

Malva Sylvestris

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Antioxidant, Antibacterial Analysis of Pectin Isolated from Banana Peel and its Application in Edible Coating of Freshly Made Mozzarella Cheese

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i730324 ◽

2021 ◽

pp. 82-92

Author(s):

Srishti Tripathi ◽

Sunita Mishra

Keyword(s):

Staphylococcus Aureus ◽

Antioxidant Activity ◽

Shelf Life ◽

Food Packaging ◽

Salmonella Enteritidis ◽

Diffusion Method ◽

Banana Peel ◽

Total Phenolic ◽

Mozzarella Cheese

The present study aimed to evaluate the antibacterial, antioxidant activity of pectin extracted from banana peel. Antibacterial activity was investigated against Staphylococcus aureus, Escherichia coli, and Salmonella Enteritidis. The well diffusion method was used to assess the antibacterial effect of the pectin extract on microorganisms. The extract showed maximum activity against Staphylococcus aureus (19.6 mm). The total phenolic content and flavonoid content in the examined extract found to be 3883.6 mgGA/g and 903.03 mg QE/gm on a dry matter basis. Antioxidant activity is analyzed using in vitro Standard spectrophotometer methods. Pectin extract increases DPPH scavenging activity up to 75 µg/ml of concentration. The innovation in food packaging by the use of pectin-based edible coatings is reviewed in this paper. Thereafter, coating of pectin was done in mozzarella cheese and its shelf life was studied at 1, 7,14,21, and 28 days of storage at 5˚C. It was analyzed that pectin coating over mozzarella cheese increases their shelf life from 7 to 21 days. Thus, pectin is a natural polysaccharide that attracts interest for maintaining and improving the quality of cheese. Also, it minimizes the waste that occurs from non-biodegradable packaging materials and helps the environment to be safe. This research was carried out at the laboratory of Food Science analysis Laboratory, Babasaheb Bhimrao Ambedkar University, Lucknow (INDIA) between February 21-April 21.

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