home icon user icon
Welcome to International Network for Natural Sciences | INNS Pub.
Home My Account
Submit Manuscript
double_slash
breadcumb_bg

Antimicrobial and antioxidant activity of Ammi visnaga (L) phenolic extracts and their effects on planktonic and biofilm growth of food spoilage Bacillus cereus

Paper Details

Research Paper 01/10/2016
Views (461) Download (44)
current_issue_feature_image
publication_file

Antimicrobial and antioxidant activity of Ammi visnaga (L) phenolic extracts and their effects on planktonic and biofilm growth of food spoilage Bacillus cereus

Belkacem Imane, Rebai Ouafa, Djibaoui Rachid
Int. J. Biosci.9( 4), 32-47, October 2016.
Certificate: IJB 2016 [Generate Certificate]
Key: Ammi visnagaAntioxidantBacillus cereusBiofilmFlavonoidsPolyphenols

Abstract

Ammi visnaga (L) is a species from Apiaceae family (Umbelliferae), it is widely used in Algeria. It is supposed to be an interesting source of phenolic compounds which can be used against biofilm growth of bacteria. Bacillus cereus, a crucial pathogenic bacterium that causes food poisoning, is known as a producer of gastrointestinal diseases. In the present work we used water, acetone, ethanol and methanol to extract phenolic compound from the plant Ammi visnaga (L). The extracts were evaluated for their antioxidant activity and their effects on planktonic cells, swarming motility and biofilm growth of Bacillus cereus isolates. The results indicate that 70% methanolic extract represent the highest amount of total phenols (176mg GAE/g), and the lowest amount was obtained with acetone extract (18, 66mg GAE/g). Flavonoids extractability was found to be highest with ethanolic extract (22mg QE/g). Among all the extracts of A. visnaga (L), methanolic extract 70% showed the most potent radical scavenging ability (IC 50: 1, 46mg/ml) and the highest reducing power values from 1,129 to 1,974 at 700nm. DPPH assay of plant extracts was well correlated with FRAP assay (R2=0, 7018) and a good correlation was found between antioxidant activity (IC 50) and polyphenols content of different extracts (R2=0, 8153). No correlation was found between total polyphenol and flavonoids contents (R2=0, 4267). The obtained results show that A. visnaga (L) extracts might possess high antimicrobial activities and methanolic extract at 10mg/ml was more effective to swarming motility and biofilm formation in Bacillus cereus strains.

VIEWS 15
Cover PDF

Abroush Z, Majd A, Rezaee MB. 2001. Evaluation of antimicrobial effect of Tooth pick plant, Master of Science thesis. Biology department. Azad University.

Andersson A, Rönner U, Granum PE. 1995. What problems does the food industry have with the spore forming pathogens Bacillus cereus and Clostridium perfringens? International Journal of Food Microbiology 28, 145-155.

Awny NM, AbouZeid AM, Abdo MA. 2010. Prevalence of toxigenic bacteria in: some Egyptian food, in: Proceeding of Fifth Scientific Environmental Conference, Alexandria Egypt. 107–124.

Bai AJ, Vittal RR. 2014. Quorum sensing inhibitory and anti-biofilm activity of essential oils and their in vivo efficacy in food systems. Food Biotechnology 28, 269–292. http://dx.doi.org/10.1080/08905436.2014.932287.

Bauer AW, Kirby WMM, Sherris, JC Turck M. 1966. Antibiotic susceptibility testing by a standardized single disk method. American Journal of Clinical Pathology 36, 493-496

Baydar NG, Ozkan G, Sagdiç O. 2004. Total phenolic contents and antibacterial activities of grape (Vitisvinifera L.) extracts. Food Control 15, 335–339. http://dx.doi.org/10.1016/S0956-7135(03)00083-5.

Benigni R, Capra C, Cattorini PE. 1962. Piantemedicinali – Chimicafarmacologia e terapia. Vol. 1, Inverni& Della Beffa, Milano. 60-82.

Cappucino JG, Sherman N. 2004. Microbiology A Laboratory Manuel Pearson Education (Singapore) Indian Branch. New Delhi.

Cevallos-Casals BA, Byrne D, Okie WR, Cisneros-Zevallos L. 2006. Selecting new peach and plum genotypes rich in phenolic compounds and enhanced functional properties. Food Chemistry 96, 273–280. http://dx.doi.org/10.1016/j.foodchem.2005.02.032

Chang ST, Wu JH, Wang SY, Kang PL, Yang NS, Shyur LF. 2001. Antioxidant activity of extracts from acacia confuse bark and heartwood. Journal of agriculture and food chemistry 49, 3420-3424

Collins CH, Lyne PM, Grange JM. 2001. Collins and Lyne’s microbiological methods. 7th ed. London: Arnold.

Cushnie TPT, Lamb AJ. 2005. Antimicrobial activity of flavonoids. International Journal of Antimicrobial Agents 26, 343-356. http://dx.doi.org/10.1016/j.ijantimicag.2005.09.002.

Curir PV, Sumere CF, Termini A, Barthe P, Marchesini A, Dolci M. 1990. Flavonoid accumulation is correlated with adventitious roots formation in Eucalyptus gunnii Hook micropropagated through axillary bud stimulation. Journal of Bacteriology 92, 1148–1153.

Devoss JJ, Rutter K, Schroeoder BG, Barry CE. 1999. Iron acquisition and metabolism by mycobacteria. Journal of Bacteriology 181, 4443-4451.

Fenselau C, Havey C, Teerakulkittipong N, Swatkoski S, Laine O, Edwards N. 2008. Identification of b-lactamase in antibiotic-resistant Bacillus cereus spores. Applied and Environmental Microbiology 74, 904-6. http://dx.doi.org/10.1128/AEM.00788.

Finlay WJJ, Logan NA, Sutherland AD. 2002. Bacillus cereus emetic toxin production in cooked rice. Food Microbiology 19, 431-439. http://dx.doi.org/10.1006/fmic.2002.0505.

Granum PE, Lund T. 1997. Bacillus cereus and its food poisoning toxins. FEMS Microbiology Letters 157, 23-228. http://dx.doi.org/10.1111/j.1574-6968.1997.tb12776.

Gregoire S, Singn AP, Vorsa N, Koo H. 2007. Influence of Cranberry phenolics on glucan synthesis by glucosyltransterase and Streptococcus mutansacidigenicity. Journal of Applied Microbiology 103, 1960-1968. http://dx.doi.org/10.1111/j.1365-2672.2007.03441.x.

Gudmundsdo BK. 1996. Comparison of extracellular proteases produced by Aeromonas salmonicida strains isolated from variousfish species. Applied Bacterioly 80, 105–113. http://dx.doi.org/10.1111/j.1365-2672.tb03196.x

Guttman DM, Ellar DJ. 2000. Phenotypic and genotypic comparisons of 23 strains from the Bacillus cereus complex for a selection of khown and putative B. thuringesis virulence factors. FFMS MicrobialLeH. Jul 1, 118(1), 7-13. http://dx.doi.org/10.1111/j.15746968.2000.tb09160.x

Hegnauer R. 1973. ChemotaxonomiederPflanzen, Band 8, 418-433.

Horax R, Hettiarachchy N, Islam S. 2005. Total phenolic contents and phenolic acid constituents in 4 varieties of bitter melons (Momordicacharantia) and antioxidant activities of their extracts. Journal of Food Science 70, C275-80. http://dx.doi.org/10.1111/j.13652621.2005.tb07173.x.

Hussain MAA, Sanousi SME. 2011. Prevalence of Clostridium prefringens and Clostridium prefringens-like organisms in faecalsamples of domestic animals. Journal of Veterinary Medicine and Animal Health 2, 89–101.

Ignat I, Volf I, Popa VI. 2011. A critical review of methods for characterization of polyphenolic compounds in fruits and vegetables. Food Chemistry 126, 1821–1835. http://dx.doi.org/10.1016/j.foodchem.12.026.

Jaradat N. 2015. Phytochemical Screening and In-vitro Evaluation of Antioxidant and Antimicrobial Activities of the Entire Khella Plant (Ammi visnaga.L.) A member of Palestinian Flora. Palestine International Journal of Pharmacognosy and Phytochemical Research 7(1), 137-143.

Kashid SG, Ghosh JS. 2010. Production, isolation and characterization of exotoxin produced by Bacillus cereus NCIM-2156 and Bacillus licheniformis NCIM-5343, Journal of Pharmacological and Toxicological Methods1, 50–55.

Khan SA, Nawaz MS, Khan AA, Cerniglia CE. 2000. Transfer of erythromycin resistance from poultry to human clinical strains of Staphylococcus aureus. Journal of Clinical Microbiology 38, 1832–1838.

Kiselova Y, Ivanova D, Chervenkov T, Gerova D, Galunska B, Yankova T. 2006. Correlation between the in vitro antioxidant activity and polyphenol content of aqueous extracts from bulgarian herbs. Phytotherapy Research 20(11), 961- 965. http://dx.doi.org/10.1002/ptr.1985.

Lapornik B, Prošek M, Wondra AG. 2005. Comparison of extracts prepared from plant by-products using different solvents and extraction time. Journal of Food Engineering 71, 214-222. http://dx.doi.org/10.1016/j.jfoodeng.2004.10.036.

Liaw SJ, Lai HC, Ho SW, Luh KT, Wang WB. 2000. Inhibition of virulence factor expression and swarming differentiation in Proteus mirabilis by p-nitrophenylglycerol. Journal of Medical Microbiology 49, 725-731. http://dx.doi.org/10.1099/0022-1317-49-8-725.

Liu X, Zhao M, Wang J, Yang B Jiang Y. 2008.  Antioxidant activity of methanolic extract of emblica fruit (Phyllanthusemblica L.) from six regions in China. Journal of Food Composition and Analysis 21, 219–228. http://dx.doi.org/10.1016/j.jfca.2007.10.001.

Marjorie CM. 1999. Plant products as antimicrobial agents. Clinical Microbiology Reviews 12(4), 564–582. http://dx.doi.org/10.1021/jf0100907.

Mizan MFR, Jahid IK, Ha SD. 2015. Microbial biofilms in seafood: a food-hygiene challenge. Food Microbiology 49, 41–55. http://dx.doi.org/10.1016/j.fm.2015.01.009.

Oboh G, Alimiluyi AO, Akidahansi AA. 2009. Changes in polyphenols and antioxidant activity during fermentation of some under-utilized legumes. Food science and Technology.Interdium Vol 15 Issue 1, 41-46. http://dx.doi.org/10.1177/1082013208101022.

Oh MH. 2006. Ecology of Toxigenic Bacillus Species in Rice Products, University of New South Wales School of Chemical Engineering and Industrial Chemistry. International Journal of Food Science & Technology. Sydney.

Omay C, Tufenkji N. 2011. The swarming motility of Pseudomonas aeruginosa is blocked by cranberry proanthoeyanidins and other tannin-containing materials. Applied and environmental microbiology 77(a), 3061- 3067. http://dx.doi.org/10.1128/AEM.02677-10.

Oyaizu M. 1986. Studies on products of browing reaction: antioxidative activity of products browing reaction prepared from glucosamine. The Japanese Journal of Nutrition 44, 228-234 ().

Peng JS, Tsai WC, Chou CC. 2002. Inactivation and removal of Bacillus cereus by sanitizer and detergent. International Journal of Food Microbiology 77, 11-18. http://dx.doi.org/10.1016/S0168-1605(02)00060-0.

Pratt LA, Kotter R. 1998. Genetic analysis of Escherichia coli biofilm formation roles of flagella, motility and chemotaxis. Molecular Microbiology 30, 285-293. http://dx.doi.org/10.1046/j.1365-2958.1998.01061.x.

Pruss BM, Dietrich R, Nibler B, Martlbauer E, Scherer S. 1999. The hemolytic enterotoxin HBL is broadly distributed among species of the Bacillus cereus group. Applied and Environmental Microbiology 65, 5436–5442.

Regev-shoshani G, Ko M, Miller C, Av-Gay Y. 2010. Slow release of nitric oxide from charged catheters and its effect on biofilm formation by Escherichia coli. Antimicrobial Agents and Chemotherapy 54, 273-279. http://dx.doi.org/10.1128/AAC.00511-09.

Rødtjer A, Skibsted LH, Andersen ML. 2006. Antioxidative and prooxidative effect of extracts made from cherry liqueur pomace. Food Chemistry 99, 6-14. http://dx.doi.org/10.1016/j. foodchem. 2005.07.011.

Ross KA, Beta T, Arntfield SD. 2009. A comparative study on the phenolic acid identified and quantified in dry beans using HPLC as affected by different extraction and hydrolysis methods. Food Chemistry 113, 336–344. http://dx.doi.org/10.1016/j.foodchem.2008.07.064.

Segev-Zarko L, Saar-Dover R, Brumfeld V, Mangoni ML, Shai Y. 2015. Mechanisms of biofilm inhibition and degradation by antimicrobial peptides. Biochemical Journal 468, 259-270. http://dx.doi.org/10.1042/BJ20141251.

Shimada K, Fujikawa K, Yahara K, Nakamura T. 1992. Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. Journal of Agricultural and Food Chemistry 40, 945-948. http://dx.doi.org/10.1021/jf00018a005.

Singleton VL, Rossi JA. 1965. Colorimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture 16, 144–158.

Simões M, Bennett RN, Rosa EA. 2009a. Understanding antimicrobial activities of phytochemicals against multidrug resistant bacteria and biofilms. Natural Product Reports 26, 746-757. http://dx.doi.org/10.1039/b821648g.

Skerget M, Kotnik P, Hadolin M, Hras AR, Simonic M, Knez Z. 2005. Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry 89, 191–198. http://dx.doi.org/10.1016/j.foodchem.2004.02.025.

Stenfors ALP, Fagerlund A, Granum PE. 2008. from soil to gut: Bacillus cereus and its food poisoning toxins. FEMS Microbiology Reviews 32, 579-606. http://dx.doi.org/10.1111/j.1574-6976.2008.00112.x.

Szabo RA, Todd ECD, Rayman MK. 1984. Twenty-four hour isolation and confirmation of Bacillus cereus in foods. Journal of Food Protection 47, 856–860.

Tajkarimi MM, Ibrahim SA, Cliver DO. 2010. Antimicrobial herb and spice compounds in food. Food Control 21, 1199-1218. http://dx.doi.org/10.1016/j.foodcont.2010.02.003.

Teh KH, Flint S, Palmer J, Andrewes P, Bremer P, Lindsay D.  2014. Biofilm an unrecognised source of spoilage enzymes in dairy products? International Dairy Journal 34, 32–40. http://dx.doi.org/10.1016/j.idairyj.2013.07.002.

Teplitski M, Robinson JB, Bauer WD. 2000. Plants secrete substances that mimic bacterial N-acyl homoserine lactone signal activities and affect population density-dependent behaviors in associated bacteria. Molecular Plant-Microbe Interactions Journal 13, 637-648. http://dx.doi.org/10.1094/MPMI.13.6.637.

Umar AS, Yerima MB, Uzal U. 2006. Antimicrobial sensitivities of Bacillus cereus isolated from food samples sold in Bauchi metropolis to selected antibiotics. Nigerian Journal of Microbiology 20(1), 655-661.

Valgas C, Souza SMD, Smânia EFA, SmâniaJr A. 2007. Screening methods to determine antibacterial activity of natural products. Brazilian Journal of Microbiology 38, 369–380. http://dx.doi.org/10.1590/S151783822007000200034.

Vanderzant C, Splittstoesser DF. 1992. Compendium of Methods for the Microbiological Examiantion of Foods, 3rd edn. Washington DC, American Public Health Association.

Vaquero MJR, Alberto MR, de Nadra MCM. 2007. Antibacterial effect of phenolic compounds from different wines. Food Control 18, 93-101. http://dx.doi.org/10.1016/j. foodcont.2005.08.010.

Von Gadow A, Joubert E, Hansmann CF. 1997. Comparison of the antioxidant activity of rooibos tea (Aspalathuslinearis) with green, oolong and black tea. Food Chemistry 60, 73–77. http://dx.doi.org/10.1016/S0308-8146(96)00312-3.

Watnick P, Kolter R. 2000. Biofilm, city of microbes. Journal of Bacteriology 182, 2675-2679. http://dx.doi.org/10.1128/JB.182.10.26752679.2000.

Yanagida A, Kanda T, Tanabe M, Matsudaira F, Oliveira CJG. 2000. Inhibitory effects of apple polyphenols and related compounds on cariogenic factors of mutans streptococci. Journal of Agricultural and Food Chemistry 48 (11), 5666-5671. http://dx.doi.org/10.1021/jf000363i.

Zhang G, Hu M, He L, Fu P, Wang L, Zhou J. 2013. Optimisation of microwave assited enzymatic extraction of polyphenols from waste peanuts shells and evaluation of its antioxidant and antibacterial activities in vitro. Food and bioproducts processing 91, 158-168. http://dx.doi.org/10.1016/j.fbp.2012.09.003.

Zhao M, Yang B, Wang J, Li B, Jiang Y. 2006. Identification of the major flavonoids from pericarp tissues of lychee fruit in relation to their antioxidative activities. Food. Chemistry 98, 539. http://dx.doi.org/10.1016/j.foodchem.2005.06.028.

Zhou K, Yu L. 2004. Effects of extraction solvent on wheat bran antioxidant activity estimation. Lebennsmittel-Wissenschaftund-Technologie 37, 717–721. http://dx.doi.org/10.1016/j.lwt.2004.02.008.

Submit Manuscript