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KMID : 1007520100190010257
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Food Science and Biotechnology
2010 Volume.19 No. 1 p.257 ~ p.261
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Antimicrobial Effects of Various Flavonoids on Escherichia coli O157:H7 Cell Growth and Lipopolysaccharide Production
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Lee Kyung-Ah
Moon Sun-Hee
Kim Kee-Tae
Aubrey F. Mendonca
Paik Hyun-Dong
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Abstract
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Flavonoids have biofunctional effects as antioxidant and antimicrobial agents. The objective of this study was to evaluate the bactericidal activity and antilipopolysaccharide (LPS) effects of flavonoids on Escherichia coli O157:H7. The effects of flavonoids on the growth of E. coli O157:H7 were bacteriostatic rather than bactericidal at concentrations below 200 μM, and there was no significant difference among the flavonoids tested (p<0.05). LPS production in E. coli O157:H7 treated with 200 μM quercetin and naringenin decreased by 34.06±1.03 and 19.90±1.51%, respectively, relative to the control (no flavonoid). Luteolin, genkwanin, hesperetin, and apigenin caused decreases in LPS production of 69.85±1.03, 61.18±1.15, 60.74±1.10, and 58.93±0.98%, respectively, relative to the control. Based on these results, luteolin had the greater inhibitory effect on LPS production by E. coli O157:H7 than other flavonoids tested in this study.
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KEYWORD
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flavonoid, Escherichia coli O157:H7, Limulus amebocyte lysate (LAL) assay, antimicrobial effect, lipopolysaccharide, luteolin
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