期刊
FOOD MICROBIOLOGY
卷 30, 期 1, 页码 124-131出版社
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2011.10.006
关键词
Lowbush blueberries; Probiotics; Anthocyanins; Phenolics; Proanthocyanidins
资金
- Wild Blueberry Commission of Maine
- Wild Blueberry Advisory Committee
- USDA National Institute of Food and Agriculture [2010-34221-21065]
- USDA [2007-38420-17764]
- UMaine Center for Excellence in Teaching and Assessment
- Maine Agricultural and Forest Experiment Station at the University of Maine [3236]
The antimicrobial properties of lowbush blueberry (Vaccinium angustifolium) were studied against Escherichia coli O157:H7, Listeria monocytogenes, Salmonella Typhimurium, and Lactobacillus rhamnosus to determine which fractional components have antimicrobial effects and which microorganisms are most susceptible to these antimicrobial properties. Lowbush blueberry extract (F1) was separated using a C-18 Sep-Pak cartridge into monomeric phenolics (F2) and anthocyanins plus proanthocyanidins (F3). Fraction 3 was further separated into anthocyanins (F4) and proanthocyanidins (F5) using a LH-20 Sephadex column. Each fraction was initially screened for antimicrobial properties using agar diffusion assay. Treatments that demonstrated inhibition were further analyzed for inhibition in liquid culture. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were determined using a two-fold dilution series and viable cell counts taken at 0 and 24 h to examine growth reduction. Fraction 3 demonstrated the lowest MICs/MBCs followed by F1, F2, F4, and F5. L monocytogenes was the most susceptible to blueberry fraction treatment, followed by E. coli O157:H7, and S. Typhimurium. L rhamnosus was the least susceptible to each fraction treatment. The results can be applied to the field of preventive medicine, food safety, and enrich the understanding of the health benefits of lowbush blueberries. (C) 2011 Elsevier Ltd. All rights reserved.
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