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Antibiofilm formation and anti‐adhesive (to HE p‐2 cells) effects of rosemary water extract against some food‐related pathogens
Author(s) -
Elhariry Hesham,
Abuzaid Abeer A.,
Khiralla Ghada M.,
Gherbawy Youssuf
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12409
Subject(s) - daidzein , chemistry , antimicrobial , genistein , food science , traditional medicine , chromatography , organic chemistry , biology , medicine , endocrinology
Summary The present work aimed to determine the bioactive compounds in two rosemary water extracts ( RWE 1 and RWE 2) and to assess their antimicrobial, anti‐adhesive and antibiofilm potentials against the food‐related B acillus and P seudomonas species at concentrations; 4, 8, 12, 16 and 20 mg mL −1 . Phenolic compounds and isoflavones in the RWE s were determined using HPLC . The concentrations of most bioactive compounds of RWE 1 (benzoic, ellagic, gallic and rosmarinic acids, daidzein and genistein) were higher than that of RWE 2. The MIC 90 of RWE 1 and RWE 2 against all tested bacteria was 12 and 16 mg mL −1 , respectively. The anti‐adhesive and antibiofilm doses were higher than MIC 90 . RWE 1 and RWE 2 showed potential reduction in the bacterial cell adhesion to HE p‐2 cells – 17.5–64.7 and 12.2–52.9%, respectively. In conclusion, this study emphasises the effective use of RWE as a natural anti‐adhesive and antibiofilm agent against B acillus and P seudomonas , without difficult extraction procedure.