■在这项工作中,我们的目标是调查抗菌素耐药性,石榴甲醇提取物的抗群体感应活性。
■对13种细菌和5种真菌病原体进行了抗菌和抗真菌活性。采用超高效液相色谱法对多酚提取物进行鉴定。抑制绿脓素的产生,估计了铜绿假单胞菌PAO1测试菌株的蛋白水解和弹性蛋白水解活性以及成群运动。
■来自石榴的甲醇提取物以绿原酸(34.028mg/g)为主,芦丁(26.05毫克/克),表儿茶素(12.207mg/g),没食子酸(11.157mg/g),和咖啡酸9.768mg/g)。结果表明,对几乎所有测试的微生物均具有抗菌活性,念珠菌的生长抑制区平均直径为6±0至30±0mm,细菌菌株的生长抑制区平均直径为6±0至22.66±0.57。记录了单核细胞增生李斯特菌ATCC19115和沙门氏菌CECT529的最低最低抑制浓度(0.14mg/ml,分别)。甲醇提取物对铜绿假单胞菌的抗群体感应活性在低浓度下显示出对成群运动性的显着抑制和毒力因子如绿脓苷产生的减弱。
■获得的结果表明,石榴提取物是酚类化合物的丰富来源,并强调了石榴用于减弱铜绿假单胞菌PAO1菌株中群体感应受控因子表达的可能性。
UNASSIGNED: In this work, our aims were to investigate the antimicrobial resistance, and anti-quorum sensing activities of Punica granatum L. methanolic extract.
UNASSIGNED: Antibacterial and antifungal activities were performed against thirteen bacteria and five fungal pathogens. Ultra-high performance liquid chromatography was used to identify the polyphenolic extract. The inhibition of pyocyanin production, proteolytic and elastolytic activity and swarming motility in Pseudomonas aeruginosa PAO1 test strain were estimated.
UNASSIGNED: The methanolic extract from P. granatum L. was dominated by chlorogenic acid (34.028 mg/g), rutin (26.05 mg/g), epicatechin (12.207 mg/g), gallic acid (11.157 mg/g), and caffeic acid 9.768 mg/g). Results showed antibacterial activities against almost all tested microorganisms with mean diameter of growth inhibition zone ranging from 6 ± 0 to 30 ± 0 mm for Candida species and from 6 ± 0 to 22.66 ± 0.57 for bacterial strains. The lowest minimal inhibitory concentrations were recorded for Listeria monocytogenes ATCC 19115 and Salmonella enterica CECT 529 (0.14 mg/ml, respectively). The anti-quorum sensing activity of methanolic extract against P. aeruginosa showed a significant inhibition of swarming motility and an attenuation in virulence factors like pyocyanin production at low concentrations.
UNASSIGNED: The obtained results indicates that P. granatum L. extracts is a rich source of phenolic compounds and highlighted the possibilities uses of pomegranate to attenuate the expression of quorum sensing controlled factors in P. aeruginosa PAO1 strain.