title: The antibiotic activity and mechanisms of sugarcane (Saccharum officinarum L.) bagasse extract against food-borne pathogens.
abstract: Sugarcane bagasse contains natural compositions that can significantly inhibit food-borne pathogens growth. In the present study, the phenolic content in sugarcane bagasse was detected as higher than 4 mg/g dry bagasse, with 470 mg quercetin/g polyphenol. The sugarcane bagasse extract showed bacteriostatic activity against the growth of Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salomonella typhimurium. Additionally, the sugarcane bagasse extract can increase the electric conductivity of bacterial cell suspensions causing cellular leaking of electrolytes. Results of sodium dodecyl sulfate polyacrylamide gel electrophoresis suggested the antibacterial mechanism was probably due to the damaged cellular proteins by sugarcane bagasse extract. The results of scanning electron microscopy and transmission electron microscopy showed that the sugarcane bagasse extract might change cell morphology and internal structure.
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
authors.forename: Yi
authors.initials: Y
authors.lastname: Zhao
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China.
authors.forename: Mingshun
authors.initials: M
authors.lastname: Chen
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China. Electronic address: fezzg@scut.edu.cn.
authors.forename: Zhengang
authors.initials: Z
authors.lastname: Zhao
authors.affiliation: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, PR China. Electronic address: shujuanyu8@gmail.com.
authors.forename: Shujuan
authors.initials: S
authors.lastname: Yu
mesh_terms: D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology*; D002482:Cellulose / Q000737:chemistry / Q000494:pharmacology*; D002851:Chromatography, High Pressure Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D004926:Escherichia coli / Q000187:drug effects; D005419:Flavonoids / Q000737:chemistry / Q000494:pharmacology; D005506:Food Contamination / Q000517:prevention & control*; D005516:Food Microbiology; D008089:Listeria monocytogenes / Q000187:drug effects; D008826:Microbial Sensitivity Tests; D008855:Microscopy, Electron, Scanning; D046529:Microscopy, Electron, Transmission; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D059808:Polyphenols / Q000737:chemistry / Q000494:pharmacology*; D031786:Saccharum / Q000737:chemistry*; D012486:Salmonella typhimurium / Q000187:drug effects; D013211:Staphylococcus aureus / Q000187:drug effects
chemical_list: D000900:Anti-Bacterial Agents; D005419:Flavonoids; D010936:Plant Extracts; D059808:Polyphenols; D002482:Cellulose; C027433:bagasse
keywords: Bacteriostatic activity; Caffeic acid (PubChem CID: 689043); Chlorogenic acid (PubChem CID: 1794427); Coumaric acid (PubChem CID: 637542); Ferulic acid (PubChem CID: 445858); Food-borne pathogens; Gallic acid (PubChem CID: 370); Phenolic acid; Polyphenols; Protocatechuic acid (PubChem CID: 72); Sinapic acid (PubChem CID: 637775); Sugarcane bagasse; Syringic acid (PubChem CID: 10742); Vanillic acid (PubChem CID: 8468); p-Hydroxybenzoic acid (PubChem CID: 135)