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Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents

Shan, Bin, Cai, Yi-Zhong, Brooks, John D., Corke, Harold
Food chemistry 2008 v.109 no.3 pp. 530-537
Fallopia japonica, chemical constituents of plants, roots, stilbenes, anthraquinones, antibacterial properties, medicinal properties, plant extracts, minimum inhibitory concentration, food pathogens, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica subsp. enterica serovar Anatum, Bacillus cereus, inhibitors, microbial growth, biochemical mechanisms, food preservatives, natural additives
Antibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). The crude extract exhibited potent antibacterial properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1-O-glucoside, and physcion) by LC-ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major antibacterial components. Possible mechanisms of the antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its antibacterial components may have potential for use as natural preservatives.