The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i>
Increasing antimicrobial resistance has caused a great interest in natural products as alternatives or potentiators of antibiotics. The objective of this study was to isolate individual tannins from crude chestnut extract as well as to determine the influence of both crude extracts (tannic acid extr...
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MDPI AG
2023-05-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/10/2043 |
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| author | Sara Štumpf Gregor Hostnik Tomaž Langerholc Maša Pintarič Zala Kolenc Urban Bren |
| author_facet | Sara Štumpf Gregor Hostnik Tomaž Langerholc Maša Pintarič Zala Kolenc Urban Bren |
| author_sort | Sara Štumpf |
| collection | DOAJ |
| description | Increasing antimicrobial resistance has caused a great interest in natural products as alternatives or potentiators of antibiotics. The objective of this study was to isolate individual tannins from crude chestnut extract as well as to determine the influence of both crude extracts (tannic acid extract, chestnut extract) and individual pure tannins (gallic acid, vescalin, vescalagin, castalin, castalagin) on the growth of Gram-positive <i>Staphylococcus aureus</i> bacteria. Their antibacterial activity was monitored by measuring the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) as well as the duration of the lag phase, growth rate and generation time. The effect of growth medium strength on the MIC of different tannins was also investigated. Bacterial growth was followed spectrophotometrically, and MIC values were determined by the microdilution method. The MIC values of various isolated compounds allowed us to determine the bioactive compounds and their contribution to antimicrobial activity. It was found that MIC values increase with increasing growth medium strength and that the lag phase lengthens with increasing tannin concentrations, while the growth rates decrease. Comparing the results of the two studies, the antimicrobial activity of tannins against <i>S. aureus</i> was not as pronounced as in the case of <i>E. coli</i>, which may indicate that a different mechanism of action is responsible for the antimicrobial effects of tannins on Gram-positive than on Gram-negative bacteria, or that a different mechanism is more pronounced. |
| first_indexed | 2024-03-11T03:23:18Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-11T03:23:18Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-4f7bb19da0eb472883d934d77ccdf4852023-11-18T02:56:49ZengMDPI AGPlants2223-77472023-05-011210204310.3390/plants12102043The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i>Sara Štumpf0Gregor Hostnik1Tomaž Langerholc2Maša Pintarič3Zala Kolenc4Urban Bren5Laboratory of Physical Chemistry and Chemical Thermodynamics, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, SloveniaLaboratory of Physical Chemistry and Chemical Thermodynamics, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, SloveniaDepartment of Microbiology, Biochemistry, Molecular Biology and Biotechnology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, SloveniaDepartment of Microbiology, Biochemistry, Molecular Biology and Biotechnology, Faculty of Agriculture and Life Sciences, University of Maribor, Pivola 10, 2311 Hoče, SloveniaLaboratory of Physical Chemistry and Chemical Thermodynamics, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, SloveniaLaboratory of Physical Chemistry and Chemical Thermodynamics, Faculty of Chemistry and Chemical Engineering, University of Maribor, Smetanova 17, 2000 Maribor, SloveniaIncreasing antimicrobial resistance has caused a great interest in natural products as alternatives or potentiators of antibiotics. The objective of this study was to isolate individual tannins from crude chestnut extract as well as to determine the influence of both crude extracts (tannic acid extract, chestnut extract) and individual pure tannins (gallic acid, vescalin, vescalagin, castalin, castalagin) on the growth of Gram-positive <i>Staphylococcus aureus</i> bacteria. Their antibacterial activity was monitored by measuring the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) as well as the duration of the lag phase, growth rate and generation time. The effect of growth medium strength on the MIC of different tannins was also investigated. Bacterial growth was followed spectrophotometrically, and MIC values were determined by the microdilution method. The MIC values of various isolated compounds allowed us to determine the bioactive compounds and their contribution to antimicrobial activity. It was found that MIC values increase with increasing growth medium strength and that the lag phase lengthens with increasing tannin concentrations, while the growth rates decrease. Comparing the results of the two studies, the antimicrobial activity of tannins against <i>S. aureus</i> was not as pronounced as in the case of <i>E. coli</i>, which may indicate that a different mechanism of action is responsible for the antimicrobial effects of tannins on Gram-positive than on Gram-negative bacteria, or that a different mechanism is more pronounced.https://www.mdpi.com/2223-7747/12/10/2043tanninsantibacterial activityMICMBC<i>Staphylococcus aureus</i>lag phase |
| spellingShingle | Sara Štumpf Gregor Hostnik Tomaž Langerholc Maša Pintarič Zala Kolenc Urban Bren The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i> Plants tannins antibacterial activity MIC MBC <i>Staphylococcus aureus</i> lag phase |
| title | The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i> |
| title_full | The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i> |
| title_fullStr | The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i> |
| title_full_unstemmed | The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i> |
| title_short | The Influence of Chestnut Extract and Its Components on Antibacterial Activity against <i>Staphylococcus aureus</i> |
| title_sort | influence of chestnut extract and its components on antibacterial activity against i staphylococcus aureus i |
| topic | tannins antibacterial activity MIC MBC <i>Staphylococcus aureus</i> lag phase |
| url | https://www.mdpi.com/2223-7747/12/10/2043 |
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