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Effects of methanolic extract of sour cherry ( Prunus cerasus L. ) on microbial growth
Author(s) -
Coccia Andrea,
Carraturo Antonio,
Mosca Luciana,
Masci Alessandra,
Bellini Andrea,
Campagnaro Maurizio,
Lendaro Eugenio
Publication year - 2012
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/j.1365-2621.2012.03012.x
Subject(s) - prunus cerasus , acinetobacter baumannii , antimicrobial , prunus , berry , minimum inhibitory concentration , food science , bacteria , biology , antibacterial activity , preservative , sour cherry , chemistry , botany , microbiology and biotechnology , cultivar , pseudomonas aeruginosa , genetics
Summary The antimicrobial activity of a methanolic extract of the common edible fruit Prunus cerasus L. was evaluated. HPLC analysis of the extract revealed the abundant presence of anthocyanins. Minimum Inhibitory Concentrations (MIC) for Gram‐positive and Gram‐negative pathogenic bacteria was in the range 2–6.6 mg mL −1 , whereas the time‐kill assay revealed that the bactericidal effect was exerted only at concentrations higher than 2× MIC. Interestingly, at concentrations lower than MIC, P. cerasus L. extract exerted a stimulating effect on bacterial proliferation and on the ability to form biofilms. In particular, a multidrug‐resistant Acinetobacter baumannii strain showed a 30% increase in growth at low concentrations. In the light of this finding, we speculate that the use of berry extracts (rich in anthocyanins) may present some risks to human health when used as preservatives in food and cosmetic products.