Phenolic‐rich extracts from acerola, cashew apple and mango by‐products cause diverse inhibitory effects and cell damages on enterotoxigenic Escherichia coli

This study aimed to evaluate the inhibitory effects of phenolic‐rich extracts from acerola (Malpighia emarginata D.C., PEA), cashew apple (Anacardium occidentale L., PEC) and mango (Mangifera indica L., PEM) by‐products on distinct enterotoxigenic Escherichia coli (ETEC) strains. The capability of P...

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Published in:Letters in applied microbiology 2022-09, Vol.75 (3), p.565-577
Main Authors: Costa Lima, M., Magnani, M., Santos Lima, M., Sousa, C.P., Dubreuil, J.D., Souza, E.L.
Format: Article
Language:English
Subjects:
Anacardiaceae
antibacterial properties
cell damage
Cell membranes
Coumaric acid
E coli
Efflux
enterotoxigenic Escherichia coli
Escherichia coli
extracts
Flow cytometry
fruit
Mangoes
Membrane permeability
Minimum inhibitory concentration
Phenols
Physiology
Subpopulations
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Summary:This study aimed to evaluate the inhibitory effects of phenolic‐rich extracts from acerola (Malpighia emarginata D.C., PEA), cashew apple (Anacardium occidentale L., PEC) and mango (Mangifera indica L., PEM) by‐products on distinct enterotoxigenic Escherichia coli (ETEC) strains. The capability of PEA and PEC of impairing various physiological functions of ETEC strains was investigated with multiparametric flow cytometry. Procyanidin B2, myricetin and p‐coumaric acid were the major phenolic compounds in PEA, PEC and PEM, respectively. PEA and PEC had lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) (MIC: 31·25 mg ml−1; MBC: 62·5 mg ml−1) on ETEC strains than PEM (MIC and MIC: >1000 mg ml−1). PEA and PEC (15·6, 31·2, 62·5 mg ml−1) caused viable count reductions (P 
ISSN:0266-8254
1472-765X
DOI:10.1111/lam.13586