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Antimicrobial Activity of 10 Different Plant Polyphenols against Bacteria Causing Food-Borne Disease

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タイトル: Antimicrobial Activity of 10 Different Plant Polyphenols against Bacteria Causing Food-Borne Disease
著者: Taguri, Toshitsugu / Tanaka, Takashi / Kouno, Isao
発行日: 2004年12月
出版者: Pharmaceutical Society of Japan
引用: Biological & Pharmaceutical Bulletin v.27(12) p.1965-1969, 2004
抄録: The antibacterial activities of 10 different plant polyphenols were evaluated by comparing their minimum inhibitory concentrations (MICs) against several food-borne pathogenic bacteria, Staphylococcus aureus (20 strains), some serotypes of the genus Salmonella (26 strains), Escherichia coli (23 strains), and some species of the genus Vibrio (27 strains). The polyphenols examined were epigallocatechin (1), epigallocatechin-3-O-gallate (2), punicalagin (3), tannic acid (4), castalagin (5), prodelphinidin (6), geraniin (7), procyanidins (8), a theaflavin mixture of black tea (9), and green tea polyphenols treated with loquat polyphenol oxidase (10). The average MICs of all polyphenols against S. aureus and the genus Vibrio (192±91 and 162±165 μg/ml, respectively) were much lower than the values against the genus Salmonella and E. coli (795±590 and 1519±949 μg/ml, respectively) (p<0.01). The coefficient of variation of the MICs of all polyphenols against S. aureus was the least and that against the genus Vibrio was the greatest. The mean MICs of each plant polyphenol against S. aureus (98?389 μg/ml) and the genus Vibrio (68?488 μg/ml) were similar. The relatively lower mean MIC values of 1, 2, 5, and 6 suggest the importance of 3,4,5-trihydroxyphenyl groups in antibacterial activity.
キーワード: antimicrobial activity test / polyphenol / food-borne pathogenic bacteria / minimum inhibitory concentration
URI: http://hdl.handle.net/10069/8386
ISSN: 09186158
DOI: 10.1248/bpb.27.1965
PubMed ID: 15577214
関連リンク : http://dx.doi.org/10.1248/bpb.27.1965
資料タイプ: Journal Article
原稿種類: publisher
出現コレクション:050 学術雑誌論文

引用URI : http://hdl.handle.net/10069/8386



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