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Plant Phenols as Antibiotic Boosters: In Vitro Interaction of Olive Leaf Phenols with Ampicillin
Author(s) -
Lim Anxy,
Subhan Nusrat,
Jazayeri Jalal A.,
John George,
Vanniasinkam Thiru,
Obied Hassan K.
Publication year - 2016
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.5562
Subject(s) - antimicrobial , oleuropein , hydroxytyrosol , verbascoside , phenols , caffeic acid , ampicillin , chemistry , olive leaf , traditional medicine , food science , antibiotics , microbiology and biotechnology , biology , polyphenol , medicine , biochemistry , antioxidant , glycoside , organic chemistry , olive oil
The antimicrobial properties of olive leaf extract (OLE) have been well recognized in the Mediterranean traditional medicine. Few studies have investigated the antimicrobial properties of OLE. In this preliminary study, commercial OLE and its major phenolic secondary metabolites were evaluated in vitro for their antimicrobial activities against Escherichia coli and Staphylococcus aureus , both individually and in combination with ampicillin. Besides luteolin 7‐ O ‐glucoside, OLE and its major phenolic secondary metabolites were effective against both bacteria, with more activity on S. aureus . In combination with ampicillin, OLE, caffeic acid, verbascoside and oleuropein showed additive effects. Synergistic interaction was observed between ampicillin and hydroxytyrosol. The phenolic composition of OLE and the stability of olive phenols in assay medium were also investigated. While OLE and its phenolic secondary metabolites may not be potent enough as stand‐alone antimicrobials, their abilities to boost the activity of co‐administered antibiotics constitute an imperative future research area. Copyright © 2016 John Wiley & Sons, Ltd.