TY - JOUR
T1 - Bioactividad de mezclas de extractos fenólicos obtenidos de mieles y polen de abeja chilenos
AU - Velásquez, P.
AU - Montenegro, G.
AU - Giordano, A.
AU - Retamal, M.
AU - Valenzuela, L. M.
N1 - Funding Information:
This work was supported by the Comisi?n Nacional de Investigaci?n Cient?fica y Tecnol?gica [Beca Doctorado Nacional N? 21110822, Healthy Food Matrix Design, Anillo ACT 1105/2012, PAI-CONICYT Tesis de Doctorado en la Empresa N? 7]; Pontificia Universidad Cat?lica de Chile [Proyecto interdisciplinario UC-VRI N?13, 2013]; Ministerio de Econom?a, Chile [Fondo de innovaci?n para la Competitividad (FIC)]. The authors thank for financial support to: FIC Regional IDI 30126395-0 Regi?n del Libertador Bernardo O?Higgins; Proyecto interdisciplinario UC-VRI N?13, 2013; CONICYT Beca Doctorado Nacional N? 21110822; Healthy Food Matrix Design, Anillo ACT 1105/2012; PAI-CONICYT Tesis de Doctorado en la Empresa N? 781412002.
Funding Information:
The authors thank for financial support to: FIC Regional IDI 30126395-0 Región del Libertador Bernardo O’Higgins; Proyecto interdisciplinario UC-VRI Nº13, 2013; CONICYT Beca Doctorado Nacional Nº 21110822; Healthy Food Matrix Design, Anillo ACT 1105/2012; PAI-CONICYT Tesis de Doctorado en la Empresa Nº 781412002.
Publisher Copyright:
© 2019, © 2019 The Author(s). Published with license by Taylor & Francis Group, LLC.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - It is known that polyphenolic extracts have antibacterial activity, but usually with not very broad spectrum of action. To enhance its individual antibacterial effect, to combine different extracts has been proposed. In this work, the combined antibacterial effect of 3 extracts and their mixtures (Ulmo and Quillay honeys, multifloral pollen) was evaluated. Their polyphenol content was quantified by HPLC-DAD analysis. E. coli, S. aureus, Salmonella spp, Pseudomonas spp, L. acidophilus, and B. thermosphacta were used as foodborne pathogenic-spoilage strains in the antibacterial assays. Polyphenol-target bacteria relationships were established. Results showed that all extracts and their combinations have activity against all strains. Relationships were established between all pathogenic strains with 4 phenolic acids and 2 flavonoids, and 2 spoilage strains with 3 phenolic acids and 3 flavonoids. These findings will contribute to the rapid assessment of mixtures of outstandingly antibacterial extracts to be applied in the food industry.
AB - It is known that polyphenolic extracts have antibacterial activity, but usually with not very broad spectrum of action. To enhance its individual antibacterial effect, to combine different extracts has been proposed. In this work, the combined antibacterial effect of 3 extracts and their mixtures (Ulmo and Quillay honeys, multifloral pollen) was evaluated. Their polyphenol content was quantified by HPLC-DAD analysis. E. coli, S. aureus, Salmonella spp, Pseudomonas spp, L. acidophilus, and B. thermosphacta were used as foodborne pathogenic-spoilage strains in the antibacterial assays. Polyphenol-target bacteria relationships were established. Results showed that all extracts and their combinations have activity against all strains. Relationships were established between all pathogenic strains with 4 phenolic acids and 2 flavonoids, and 2 spoilage strains with 3 phenolic acids and 3 flavonoids. These findings will contribute to the rapid assessment of mixtures of outstandingly antibacterial extracts to be applied in the food industry.
KW - antibacterial combination
KW - antibacterial extract
KW - bee comb products
KW - Enterobacteriaceae
KW - food spoilage bacteria
KW - foodborne bacteria
KW - hierarchical cluster analysis
KW - Natural antibacterial
KW - principal component analysis
KW - surface response
KW - zone inhibition diameter
UR - http://www.scopus.com/inward/record.url?scp=85073190398&partnerID=8YFLogxK
U2 - 10.1080/19476337.2019.1646808
DO - 10.1080/19476337.2019.1646808
M3 - Artículo
AN - SCOPUS:85073190398
SN - 1947-6337
VL - 17
SP - 754
EP - 762
JO - CYTA - Journal of Food
JF - CYTA - Journal of Food
IS - 1
ER -