Authors: Voravuthikunchai, Supayang Piyawan¹; Suwalak, Sakol²

Source: Journal of Food Protection®, Volume 71, Number 6, June 2008 , pp. 1223-1227(5)

Publisher: International Association for Food Protection

Abstract:

Escherichia coli O157:H7 is one of the most important foodborne pathogens, causing nonbloody and bloody diarrhea, hemorrhagic colitis, and hemolytic uremic syndrome. Use of antibiotics has been demonstrated to result in increased levels of verocytotoxin (VT) production as well as antibiotic resistance. Quercus infectoria was investigated for its antibacterial activity against E. coli O157:H7 and other VT-producing enterohemorrhagic E. coli (VTEC). The MIC was determined by a broth microdilution method, and the MBC was assessed by subculturing the bacteria from the wells that showed no apparent growth onto Mueller-Hinton agar. The fractions Q_i2, Q_i3, and Q_i4 of Q. infectoria were demonstrated to possess good antibacterial activity, with MICs and MBCs ranging from 250 to 500 μg/ml. The effect of the effective fraction, Q_i4, on the production of VT was determined using a reversed passive latex agglutination. The results indicate that at 20 h, fraction Q_i4 markedly inhibits the release of VT1 and VT2 from VTEC cells at both inhibitory and subinhibitory concentrations. Furthermore, verotoxicity assay demonstrated that bacterial cultures treated with fraction Q_i4 exerted less toxic effect on Vero cells. These in vitro results clearly indicate that the fraction Q_i4 might constitute a promising natural food additive for the control of food poisoning by E. coli O157:H7 as well as other VTEC strains.

Document Type: Research article

Affiliations: 1: Natural Products Research Center, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand; Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand 2: Department of Microbiology, Faculty of Science, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand

Publication date: 2008-06-01

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  First published in 1937, the Journal of Food Protection^®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection^® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
  
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