Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system
Само за регистроване кориснике
2013
Аутори
Stojković, DejanŽivković, Jelena
Soković, Marina
Glamočlija, Jasmina
Ferreira, Isabel C. F. R.
Janković, Teodora
Maksimović, Zoran
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This study was designed to evaluate the antibacterial activity of the Veronica montana L. water extract and its main phenolic compound, protocatechuic acid. The antibacterial activity was determined by microdilution assay against six strains of Gram-positive and Gram-negative bacteria. Listeria monocytogenes was the most sensitive of the tested bacterial species. Antibacterial preserving properties of protocatechuic acid were also evaluated after its incorporation in cream cheese, using L. monocytogenes as commonly cheese contaminant. The compound successfully inhibited L monocytogenes development in cream cheese, at room temperature and in refrigerator (25 degrees C and 4 degrees C, respectively), after 3 days of inoculation. Sensory evaluation was carried out in order to validate the mentioned food system. A possible mode of action of the tested compound towards bacterial cells was assessed and appears to be direct lysis of pathogenic cytoplasmic membrane. Prediction of pharmacokinet...ic properties was also performed using computational analyzes. The obtained results can serve as an important platform for the development of effective natural preservatives.
Кључне речи:
Veronica montana / Protocatechuic acid / Antibacterial activity / Listeria monocytogenes / Cream cheese preservation / Sensory evaluationИзвор:
Food and Chemical Toxicology, 2013, 55, 209-213Издавач:
- Pergamon-Elsevier Science Ltd, Oxford
Финансирање / пројекти:
- Карактеризација и примена метаболита гљива и утврђивање потенцијала нових биофунгицида (RS-MESTD-Basic Research (BR or ON)-173032)
DOI: 10.1016/j.fct.2013.01.005
ISSN: 0278-6915
PubMed: 23333716
WoS: 000317536900027
Scopus: 2-s2.0-84873283857
Институција/група
PharmacyTY - JOUR AU - Stojković, Dejan AU - Živković, Jelena AU - Soković, Marina AU - Glamočlija, Jasmina AU - Ferreira, Isabel C. F. R. AU - Janković, Teodora AU - Maksimović, Zoran PY - 2013 UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/1935 AB - This study was designed to evaluate the antibacterial activity of the Veronica montana L. water extract and its main phenolic compound, protocatechuic acid. The antibacterial activity was determined by microdilution assay against six strains of Gram-positive and Gram-negative bacteria. Listeria monocytogenes was the most sensitive of the tested bacterial species. Antibacterial preserving properties of protocatechuic acid were also evaluated after its incorporation in cream cheese, using L. monocytogenes as commonly cheese contaminant. The compound successfully inhibited L monocytogenes development in cream cheese, at room temperature and in refrigerator (25 degrees C and 4 degrees C, respectively), after 3 days of inoculation. Sensory evaluation was carried out in order to validate the mentioned food system. A possible mode of action of the tested compound towards bacterial cells was assessed and appears to be direct lysis of pathogenic cytoplasmic membrane. Prediction of pharmacokinetic properties was also performed using computational analyzes. The obtained results can serve as an important platform for the development of effective natural preservatives. PB - Pergamon-Elsevier Science Ltd, Oxford T2 - Food and Chemical Toxicology T1 - Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system VL - 55 SP - 209 EP - 213 DO - 10.1016/j.fct.2013.01.005 ER -
@article{ author = "Stojković, Dejan and Živković, Jelena and Soković, Marina and Glamočlija, Jasmina and Ferreira, Isabel C. F. R. and Janković, Teodora and Maksimović, Zoran", year = "2013", abstract = "This study was designed to evaluate the antibacterial activity of the Veronica montana L. water extract and its main phenolic compound, protocatechuic acid. The antibacterial activity was determined by microdilution assay against six strains of Gram-positive and Gram-negative bacteria. Listeria monocytogenes was the most sensitive of the tested bacterial species. Antibacterial preserving properties of protocatechuic acid were also evaluated after its incorporation in cream cheese, using L. monocytogenes as commonly cheese contaminant. The compound successfully inhibited L monocytogenes development in cream cheese, at room temperature and in refrigerator (25 degrees C and 4 degrees C, respectively), after 3 days of inoculation. Sensory evaluation was carried out in order to validate the mentioned food system. A possible mode of action of the tested compound towards bacterial cells was assessed and appears to be direct lysis of pathogenic cytoplasmic membrane. Prediction of pharmacokinetic properties was also performed using computational analyzes. The obtained results can serve as an important platform for the development of effective natural preservatives.", publisher = "Pergamon-Elsevier Science Ltd, Oxford", journal = "Food and Chemical Toxicology", title = "Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system", volume = "55", pages = "209-213", doi = "10.1016/j.fct.2013.01.005" }
Stojković, D., Živković, J., Soković, M., Glamočlija, J., Ferreira, I. C. F. R., Janković, T.,& Maksimović, Z.. (2013). Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system. in Food and Chemical Toxicology Pergamon-Elsevier Science Ltd, Oxford., 55, 209-213. https://doi.org/10.1016/j.fct.2013.01.005
Stojković D, Živković J, Soković M, Glamočlija J, Ferreira ICFR, Janković T, Maksimović Z. Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system. in Food and Chemical Toxicology. 2013;55:209-213. doi:10.1016/j.fct.2013.01.005 .
Stojković, Dejan, Živković, Jelena, Soković, Marina, Glamočlija, Jasmina, Ferreira, Isabel C. F. R., Janković, Teodora, Maksimović, Zoran, "Antibacterial activity of Veronica montana L. extract and of protocatechuic acid incorporated in a food system" in Food and Chemical Toxicology, 55 (2013):209-213, https://doi.org/10.1016/j.fct.2013.01.005 . .