Antibacterial Activity Research of Sea Buckthorn Meal Flavonoids
Marina N. Shkolnikova, Elena V. Averyanova, Evgeny D. Rozhnov, Evgeny S. Batashov
The article presents the study results of the antibacterial activity of rutin and quercetin, as well as flavonoids sum extract obtained from the fat-free common sea buckthorn meal (Hippophae rhamnoides L.), in comparison with the state standard sample (SSS) of rutin. According to one of the strategies for effectiveness and therapeutic potential evaluating of biologically active substances (BAS), a man studied the physicochemical parameters of fat-free sea buckthorn meal and the component composition of the flavonoid complex isolated from it. Inhibition of test microorganism cultures by the studied flavonoids showed that quercetin detected the maximum antibacterial activity against B. subtilis and B. mesentericus: the zones diameter of microbial growth suppression exceeds the lysis zones diameter of the SSS rutin comparison sample – 20.0 ± 0.1 mm and 16.0 ± 0.1 mm, respectively, whereas in SSS rutin – 1.0 ± 0.1 mm and 10.0 ± 0.1 mm. The researchers determined the quercetin influence on changes in morphological characteristics of B. subtilis and B. mesentericus by comparing micro-preparations, samples of which were taken from the area of bacterial growth after treatment with quercetin. Thus, the cells of the hay bacillus noticeably decreased in size, and the cells of the potato bacillus changed shape – from stringformed to coccoid-formed, indicating the cells forwardness to a quiescent state, which is a way of survival in the adverse conditions caused by quercetin treatment. To quantify the antibacterial effect of flavonoids, a man developed the inhibition coefficient (Ki) of microbial growth; its maximum value in the quercetin sample is 1900.0% for B. subtilis and 60.0 % for B. mesentericus, which allows to consider this sea buckthorn meal flavanol as a promising micro-ingredient for food bioconservation.
flavonoids; quercetin; microorganisms; morphological characteristics; inhibition coefficient
For citation: Marina N. Shkolnikova, Elena V. Averyanova, Evgeny D. Rozhnov, Evgeny S. Batashov. Antibacterial Activity Research of Sea Buckthorn Meal Flavonoids. Индустрия питания|Food Industry. 2020. Т. 5, No. 3. Pp. 61–69. DOI: 10.29141/2500-1922-2020-5-3-7