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Antioxidant, antimicrobial and anti-quorum sensing activities of Rubus rosaefolius phenolic extract

Author:
Oliveira, Brígida D’Ávila, Rodrigues, Adeline Conceição, Cardoso, Bárbara Moreira Inácio, Ramos, Ana Luiza Coeli Cruz, Bertoldi, Michele Corrêa, Taylor, Jason Guy, Cunha, Luciana Rodrigues da, Pinto, Uelinton Manoel
Source:
Industrial crops and products 2016 v.84 pp. 59-66
ISSN:
0926-6690
Subject:
Rubus, anti-infective properties, antioxidant activity, antioxidants, bacteria, bacterial motility, biofilm, fruits, iron, minerals, phenolic compounds, phenotype, quorum sensing, secondary metabolites, strawberries, zinc
Abstract:
Phenolic compounds are plant secondary metabolites that present many biological effects including antioxidant and antimicrobial activities. Studies have shown that these compounds can also inhibit quorum sensing bacterial communication. The aim of this study was to characterize the centesimal composition, mineral and phenolic content, to determine the antioxidant and antimicrobial effect as well as the inhibition of quorum sensing by the phenolic extract obtained from wild strawberry (Rubus rosaefolius). Centesimal composition and minerals were in the range expected for fruits of the Rubus generum, even though Fe and Zn presented higher levels. The phenolic content was 5902.89mg GAE/L, also approaching the levels found for fruits of Rubus sp. The antioxidant activity determined through the ABTS method was 162.4±5.6 and 120.8±1.5μM Trolox/g of fruit in the DPPH assay, indicating an elevated potential for ABTS and medium potential for DPPH method. The phenolic extract was able to inhibit all the evaluated bacteria presenting MICs in the range of 491.90–1475.74mg GAE/L. In sub-MIC concentrations, the phenolic extract inhibited all the phenotypes typically regulated by quorum sensing in bacteria, including violacein production, swarming motility and biofilm formation. The phenolic extract of R. rosaefolius presented antioxidant, antimicrobial and anti-quorum sensing activities which are in agreement with previous studies linking phenolic compounds to these properties.
Agid:
5265157