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Rosa extracts as a factor that limits the growth of Staphylococcus bacteria, a food contaminant.


Molecules. 2021 Jul 29 ;26(15). Epub 2021 Jul 29. PMID: 34361741

Abstract Title: 

spp. Extracts as a Factor That Limits the Growth ofspp. Bacteria, a Food Contaminant.


Due to their richness of bioactive substances, rose hips are a valuable raw material for obtaining extracts with potential antimicrobial activity. The aim of the study was to determine the antagonistic potential of whole pseudo-fruit and flesh extracts of threesp. varieties againstspp. bacteria isolated as food contaminants. The biological material in this study consisted of seven strains of bacteria from the genus. Two strains-ATCC 25923 andDSMZ 3270-were used as reference strains. The other five strains were food-derived isolates-A5,M5,M6,KR6, andKR2A. The material was the pseudo-fruits of,Karpatia, and. The polyphenols were extracted from the fleshy part and the whole pseudo-fruit for all rose varieties. The tested preparations differed significantly in their polyphenol composition. The sum of polyphenols ranged from 28 862 to 35 358 mg/100 g of lyophilisate. The main groups of polyphenols found in the preparations were flavanols and ellagitannins. All of the tested extracts inhibited the growth of staphylococci at a concentration of 500 mg/mL.fruit extract showed the strongest antimicrobial properties among the studied extracts. For all the strains, the growth inhibition had a diameter of 20.3-29.0 mm. Moreover, six out of the seven tested strains showed the highest inhibition with the use of this extract. The MIC of rose extracts was in the range of 3.125-500 mg/mL and was strictly dependent on the bacterial species, the species of the rose, and the part of the fruit from which the extract was obtained. Correlations were assessed between the main groups of polyphenols in the extracts and their inhibition of bacterial growth. In the case of pseudo-fruit extracts, the inhibitory effect on bacterial growth positively correlated with the content of ellagitannins, and this effect was observed for almost all the tested strains. The results presented herein follow the current trend of minimising the use of chemical preservatives in food; from this point of view, rose extracts are very promising.

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