Antibacterial activities of bayberry extract on foodborne pathogens and identification of its active components

• Main Authors: Jian Ju, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2019-01-01
• Series: Food and Agricultural Immunology
• Subjects: bayberry extract; foodborne pathogens; antibacterial activity; active components
• Online Access: http://dx.doi.org/10.1080/09540105.2019.1589427

Bayberries are important sources of phytochemicals. In this paper, the active substances of bayberry extract (BE) were investigated, and based on this, the inhibitory effects of BE on the six tested food-borne pathogens were futher evaluated. Finally, the main antibacterial components in the extracts were identified by UV-Vis absorption spectroscopy, UPLC-UV spectrum and UPLC-ESI-MS. The results showed that the content of total phenolic was the greatest, and BE has a good inhibitory effect on the growth curve of six foodborne pathogens, and average inhibition zone diameter (IZD) reached 19.5 mm. Furthermore, the four main antimicrobial components, cyanidin 3-O-glucoside, flavonoid deoxy hexacoside, quercetin 3-O-glucoside, and quercetin deoxidized hexacoside, were identified from the BE. Practical applications: Bayberries are important sources of phytochemicals such as phenolic acids, anthocyanins, and flavonol glycosides. Recent findings from our laboratory revealed the BE had a significant bacteriostatic effect. Therefore, this paper investigated the antibacterial activity of BE to 6 common foodborne pathogens, and on this basis further confirmed the effective active components of BE. This study provides an important reference for BE application in food, pharmaceutical and chemical fields.