Quorum Quenching and Microbial Control through Phenolic Extract of Eugenia Uniflora Fruits.
We describe the characterization of the centesimal composition, mineral and phenolic content of Eugenia uniflora fruit and the determination of the antioxidant, antimicrobial and quorum quenching activities of the pulp phenolic extract. Centesimal composition was determined according to standard methods; trace elements were measured by total reflection X-ray fluorescence spectroscopy. The phenolic compounds were extracted by solid-phase chromatography and quantified by spectrophotometry. Antioxidant activity was determined by using 3 different methods. Antimicrobial activity was evaluated against a panel of foodborne microorganisms and antiquorum sensing activity in Chromobacterium violaceum was performed by measuring inhibition of quorum sensing dependent violacein production. The centesimal composition (per 100 g of pulp) was as follows: protein 3.68 ± 0.21 g, lipids 0.02 ± 0.03 g, carbohydrates 10.31 g and fiber 2.06 g. Trace elements (mg/g of pulp) were determined as: K 0.90, Ca 3.36, Fe 0.60, Zn 0.17, Cl 0.56, Cr 0.06, Ni 0.04, and Cu 0.07. The pulp is a source of phenolic compounds and presents antioxidant activity similar to other berries. The fruit phenolic extract inhibited all tested bacteria. We also found that the fruit phenolic extract at low subinhibitory concentrations inhibited up to 96% of violacein production in C. violaceum, likely due to the fruit's phenolic content. This study shows the contribution of E. uniflora phenolic compounds to the antioxidant, antimicrobial and the newly discovered quorum quenching activity, all of which could be used by the food and pharmaceutical industries to develop new functional products.
Dept. of Foods, School of Nutrition, Federal Univ. of Ouro Preto, Ouro Preto, MG, Brazil.
Adeline Conceição
AC
Rodrigues
Dept. of Foods, School of Nutrition, Federal Univ. of Ouro Preto, Ouro Preto, MG, Brazil.
Flávia Guimarães
FG
Zola
Dept. of Foods, School of Nutrition, Federal Univ. of Ouro Preto, Ouro Preto, MG, Brazil.
Brígida D'
B
Ávila Oliveira
Dept. of Foods, School of Nutrition, Federal Univ. of Ouro Preto, Ouro Preto, MG, Brazil.
Nayara Thais Barbosa
NT
Sacramento
Dept. of Foods, School of Nutrition, Federal Univ. of Ouro Preto, Ouro Preto, MG, Brazil.
Elis Regina
ER
da Silva
Faculty of Pharmacy, Federal Univ. of Juiz de Fora, Governador Valadares, MG, Brazil.
Michele Corrêa
MC
Bertoldi
Chemistry Dept, Inst. of Physical and Biological Sciences, Federal Univ. of Ouro Preto, Ouro Preto, MG, Brazil.
Jason Guy
JG
Taylor
Dept. of Food and Experimental Nutrition, Food Research Center, Faculty of Pharmaceutical Sciences, Univ. of São Paulo, SP, Brazil. uelintonpinto@usp.br.
Uelinton Manoel
UM
Pinto
D000900:Anti-Bacterial Agents / Q000494:pharmacology*; D000975:Antioxidants / Q000032:analysis / Q000494:pharmacology; D002861:Chromobacterium / Q000187:drug effects* / Q000378:metabolism; D000068856:Eugenia / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry*; D007211:Indoles / Q000378:metabolism; D010636:Phenols / Q000032:analysis / Q000494:pharmacology*; D010936:Plant Extracts / Q000737:chemistry / Q000494:pharmacology*; D053038:Quorum Sensing / Q000187:drug effects*
D000900:Anti-Bacterial Agents; D000975:Antioxidants; D007211:Indoles; D010636:Phenols; D010936:Plant Extracts; C063155:violacein
antimicrobial activity; antioxidant capacity; phenolic compounds; pitanga; quorum sensing