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Article: Antibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents

TitleAntibacterial properties of Polygonum cuspidatum roots and their major bioactive constituents
Authors
KeywordsAntibacterial properties
Foodborne pathogenic bacteria
Hydroxyanthraquinones
Phenolic compounds
Polygonum cuspidatum
Stilbenes
Issue Date2008
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2008, v. 109 n. 3, p. 530-537 How to Cite?
AbstractAntibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). The crude extract exhibited potent antibacterial properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1-O-glucoside, and physcion) by LC-ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major antibacterial components. Possible mechanisms of the antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its antibacterial components may have potential for use as natural preservatives. © 2008 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/60695
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorShan, Ben_HK
dc.contributor.authorCai, YZen_HK
dc.contributor.authorBrooks, JDen_HK
dc.contributor.authorCorke, Hen_HK
dc.date.accessioned2010-05-31T04:16:40Z-
dc.date.available2010-05-31T04:16:40Z-
dc.date.issued2008en_HK
dc.identifier.citationFood Chemistry, 2008, v. 109 n. 3, p. 530-537en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/60695-
dc.description.abstractAntibacterial activity, minimum inhibitory concentration (MIC), and minimum bactericidal concentration (MBC) of crude extract from Polygonum cuspidatum roots were assayed against five common foodborne bacteria (Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella anatum). The crude extract exhibited potent antibacterial properties. Major bioactive compounds in P. cuspidatum roots were identified as stilbenes (e.g., piceid, resveratroloside, and resveratrol) and hydroxyanthraquinones (e.g., emodin, emodin-1-O-glucoside, and physcion) by LC-ESI-MS. Both stilbenes and hydroxyanthraquinoines greatly contributed to the antibacterial properties. Additionally, scanning electron microscopy was used to observe morphological changes of the bacteria treated with the crude extract and its major antibacterial components. Possible mechanisms of the antibacterial action were also discussed. This study suggests that the roots of P. cuspidatum and its antibacterial components may have potential for use as natural preservatives. © 2008 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectAntibacterial propertiesen_HK
dc.subjectFoodborne pathogenic bacteriaen_HK
dc.subjectHydroxyanthraquinonesen_HK
dc.subjectPhenolic compoundsen_HK
dc.subjectPolygonum cuspidatumen_HK
dc.subjectStilbenesen_HK
dc.titleAntibacterial properties of Polygonum cuspidatum roots and their major bioactive constituentsen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=109 &issue=3&spage=530&epage=537&date=2008&atitle=Antibacterial+properties+of+Polygonum+cuspidatum+roots+and+their+major+bioactive+constituentsen_HK
dc.identifier.emailCai, YZ: yzcai@hkucc.hku.hken_HK
dc.identifier.emailCorke, H: harold@hku.hken_HK
dc.identifier.authorityCai, YZ=rp00661en_HK
dc.identifier.authorityCorke, H=rp00688en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2007.12.064en_HK
dc.identifier.scopuseid_2-s2.0-40849126437en_HK
dc.identifier.hkuros145219en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-40849126437&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume109en_HK
dc.identifier.issue3en_HK
dc.identifier.spage530en_HK
dc.identifier.epage537en_HK
dc.identifier.eissn1873-7072-
dc.identifier.isiWOS:000255327700008-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridShan, B=8978033800en_HK
dc.identifier.scopusauthoridCai, YZ=8684149300en_HK
dc.identifier.scopusauthoridBrooks, JD=7402788870en_HK
dc.identifier.scopusauthoridCorke, H=7007102942en_HK

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