Antibacterial activity of fresh and processed red muscadine juice and the role of their polar compounds on Escherichia coli O157:H7 |
| |
Authors: | TJ Kim JL Silva YS Jung |
| |
Institution: | Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi, USA; Department of Biochemistry and Molecular Biology, Mississippi State University, Mississippi, USA |
| |
Abstract: | Aims: The objectives of this research were to show the anti- Escherichia coli O157:H7 effect of fresh (FRMJ) and processed red muscadine (V itis rotundifolia ) juice (PRMJ) and to discern the active compounds responsible for anti- E . coli O157:H7. Methods and Results: Polar and phenolic compounds of FRMJ and PRMJ were analysed by high-performance liquid chromatography. Antibacterial activity of FRMJ, PRMJ, their polar and polyphenol fractions, individual synthetic acids and their mixture with or without sugars were investigated on E . coli O157:H7. FRMJ and PRMJ inactivated ( P ≤ 0·05) 5-log cocktail cells of E. coli O157:H7 within 4 h at 37°C. Polar fractions that contained malic, tartaric and tannic acids showed strong antimicrobial activity ( P ≤ 0·05) against E . coli O157:H7. Tannic acid among the synthetic acids showed the highest antimicrobial activity against E. coli O157:H7. Conclusions: FRMJ, PRMJ and their polar compounds showed strong anti- E . coli O157:H7 activity. Significance and Impact of the Study: Earlier findings have failed to show any anti -E . coli O157:H7 effect of grape juice without adding preservatives. Our findings show that red muscadine juice has natural antibacterial substances and suggest that these can be used as active antimicrobial ingredients against E . coli O157:H7 in nonalcoholic beverages. |
| |
Keywords: | antimicrobial activity Escherichia coli O157:H7 malic acid polar and polyphenol fractions red muscadine juice sugars tannic acid tartaric acid |
|
|