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dc.contributor.authorTaleb, Hajer
dc.contributor.authorMaddocks, Sarah
dc.contributor.authorMorris, Keith
dc.contributor.authorKanekanian, Ara
dc.date.accessioned2016-11-23T15:23:40Z
dc.date.available2016-11-23T15:23:40Z
dc.date.issued2016-02-26
dc.identifier.citationTaleb, H., Maddocks, S.E., Morris, R.K. and Kanekanian, A.D. (2016) 'The antibacterial activity of date syrup polyphenols against S. aureus and E. coli', Frontiers in Microbiology 7,198. doi: 10.3389/fmicb.2016.00198en_US
dc.identifier.issn1664-302X
dc.identifier.urihttp://hdl.handle.net/10369/8177
dc.descriptionThis article was published in Frontiers in Microbiology on 26 February 2016, availble open access online at http://dx.doi.org/10.3389/fmicb.2016.00198en_US
dc.description.abstractPlant-derived products such as date syrup have demonstrated antibacterial activity and can inhibit bacteria through numerous different mechanisms, which may be attributed to bioactive compounds including plant-derived phenolic molecules. Date syrup is rich in polyphenols and this study hypothesized that date syrup polyphenols demonstrate inherent antimicrobial activity, which cause oxidative damage. This investigation revealed that date syrup has a high content of total polyphenols (605 mg/100g), and is rich in tannins (357 mg/100g), flavonoids (40.5 mg/100g) and flavanols (31.7 mg/100g) that are known potent antioxidants. Furthermore, date syrup, and polyphenols extracted from date syrup, the most abundant bioactive constituent of date syrup are bacteriostatic to both Gram positive and Gram negative Escherichia coli and Staphylococcus aureus respectively. It has further been shown that the extracted polyphenols independently suppress the growth of bacteria at minimum inhibitory concentration (MIC) of 30 mg/mL and 20 mg/mL for E. coli and S. aureus, and have observed that date syrup behaves as a prooxidant by generating hydrogen peroxide that mediates bacterial growth inhibition as a result of oxidative stress. At sub-lethal MIC concentrations date syrup demonstrated antioxidative activity by reducing hydrogen peroxide, and at lethal concentrations date syrup demonstrated prooxidant activity that inhibited the growth of E. coli and S. aureus. The high sugar content naturally present in date syrup did not significantly contribute to this effect. These findings highlight that date syrup’s antimicrobial activity is mediated through hydrogen peroxide generation in inducing oxidative stress in bacteria.en_US
dc.language.isoenen_US
dc.publisherFrontiers Mediaen_US
dc.relation.ispartofseriesFrontiers in Microbiology;
dc.subjectPhoenix dactyliferaen_US
dc.subjectdate syrupen_US
dc.subjectpolyphenolen_US
dc.subjectaureusen_US
dc.titleThe antibacterial activity of date syrup polyphenols against S. aureus and E. colien_US
dc.typeArticleen_US
dc.identifier.doihttp://dx.doi.org/10.3389/fmicb.2016.00198
dcterms.dateAccepted2016-02-05
rioxxterms.funderCardiff Metropolitan Universityen_US
rioxxterms.identifier.projectCardiff Metropolian (Internal)en_US
rioxxterms.versionAMen_US
rioxxterms.licenseref.urihttp://creativecommons.org/licenses/by/4.0/en_US
rioxxterms.licenseref.startdate2016-11-23
rioxxterms.funder.project37baf166-7129-4cd4-b6a1-507454d1372een_US


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