Assessment of the antibacterial activity and the main bacteriostatic components from bayberry fruit extract

References

• Chen, W.; Zhou, S.; Zheng, X. A New Function of Chinese Bayberry Extract: Protection against Oxidative DNA Damage. LWT-Food Science and Technology 2015, 60(2), 1200–1205. DOI: 10.1016/j.lwt.2014.09.011.
   Web of Science ®Google Scholar
• Xia, Q.; Pan, S.; Zheng, M.; Chen, J.; Fang, Z.; Johnson, S.; Lu, S. Fatty Acid Profile, Oxidative Stability and Toxicological Safety of Bayberry Kernel Oil. Food and Chemical Toxicology 2013, 60, 92–97. DOI: 10.1016/j.fct.2013.06.054.
   PubMed Web of Science ®Google Scholar
• Sun, C.; Zheng, Y.; Chen, Q.; Tang, X.; Jiang, M.; Zhang, J.; Chen, K. Purification and Anti-Tumour Activity of Cyanidin-3-O-Glucoside from Chinese Bayberry Fruit. Food Chemistry 2012, 131(4), 1287–1294. DOI: 10.1016/j.foodchem.2011.09.121.
   Web of Science ®Google Scholar
• Farrell, N. J.; Norris, G. H.; Ryan, J.; Porter, C. M.; Jiang, C.; Blesso, C. N. Black Elderberry Extract Attenuates Inflammation and Metabolic Dysfunction in Diet-Induced Obese Mice. The British Journal of Nutrition 2015, 114(8), 1123–1131. DOI: 10.1017/S0007114515002962.
   PubMed Web of Science ®Google Scholar
• Chen, W.; Zhao, J.; Bao, T. Comparative Study on Phenolics and Antioxidant Property of Some New and Common Bayberry Cultivars in China. Journal of Functional Foods 2016a, 27, 472–482. DOI: 10.1016/j.jff.2016.10.002.
   Web of Science ®Google Scholar
• Huang, H.; Sun, Y.; Lou, S.; Li, H.; Ye, X. In Vitro Digestion Combined with Cellular Assay to Determine the Antioxidant Activity in Chinese Bayberry (Myrica rubra Sieb. Et Zucc.) Fruits: A Comparison with Traditional Methods. Food Chemistry 2014, 146, 363–370. DOI: 10.1016/j.foodchem.2013.09.071.
   PubMed Web of Science ®Google Scholar
• Zhang, X.; Lv, Q.; Jia, S.; Chen, Y.; Sun, C.; Li, X.; Chen, K. Effects of Flavonoid-Rich Chinese Bayberry (Morella rubra Sieb.Et Zucc.) Fruit Extract on Regulating Glucose and Lipid Metabolism in Diabetic KK-Ay Mice. Food & Function 2016, 7(7), 3130–3140. DOI: 10.1039/C6FO00397D.
   PubMed Web of Science ®Google Scholar
• Sun, C.; Huang, H.; Xu, C.; Li, X.; Chen, K. Biological Activities of Extracts from Chinese Bayberry (Myrica rubra Sieb.Et Zucc.): A Review. Plant Foods for Human Nutrition 2013, 68(2), 97–106. DOI: 10.1007/s11130-013-0349-x.
   PubMed Web of Science ®Google Scholar
• Yang, Z.; Cao, S.; Zheng, Y. Chinese Bayberry Fruit Extract Alleviates Oxidative Stress and Prevents 1, 2-Dimethylhydrazine-Induced Aberrant Crypt Foci Development in Rat Colon Carcinogenesis. Food Chemistry 2011, 125(2), 701–705. DOI: 10.1016/j.foodchem.2010.09.070.
   Web of Science ®Google Scholar
• Meireles, M.; Rodriguez-Alcala, L. M.; Marques, C.; Norberto, S.; Freitas, J.; Fernandes, I.; Calhau, C. Effect of Chronic Consumption of Blackberry Extract on High-Fat Induced Obesity in Rats and Its Correlation with Metabolic and Brain Outcomes. Food & Function 2016, 7(1), 127–139. DOI: 10.1039/C5FO00925A.
   PubMed Web of Science ®Google Scholar
• Jurgonski, A.; Juskiewicz, J.; Zdunczyk, Z. Ingestion of Black Chokeberry Fruit Extract Leads to Intestinal and Systemic Changes in a Rat Model of Prediabetes and Hyperlipidemia. Plant Foods for Human Nutrition 2008, 63(4), 176–182. DOI: 10.1007/s11130-008-0087-7.
   PubMed Web of Science ®Google Scholar
• Valcheva-Kuzmanova, S.; Kuzmanov, K.; Mihova, V.; Krasnaliev, I.; Borisova, P.; Belcheva, A. Antihyperlipidemic Effect of Aronia Melanocarpa Fruit Juice in Rats Fed a High-Cholesterol Diet. Plant Foods for Human Nutrition 2007, 62(1), 19–24. DOI: 10.1007/s11130-006-0036-2.
   PubMed Web of Science ®Google Scholar
• Chen, Y.; Sun, X. H.; Cao, Y.; Zhao, Y. Progress in Antibacterial Activity of Blueberries. Natural Product Research and Development 2014, 25, 716–721.
   Google Scholar
• Alarcon, M.; Fuentes, E.; Olate, N.; Navarrete, S.; Carrasco, G.; Palomo, I. Strawberry Extract Presents Antiplatelet Activity by Inhibition of Inflammatory Mediator of Atherosclerosis (Sp-Selectin, sCD40L, RANTES, and IL-1beta) and Thrombus Formation Platelets. 2015, 26(3), 224–229. DOI: 10.3109/09537104.2014.898747.
   PubMed Web of Science ®Google Scholar
• Li, J.; Han, Q.; Chen, W.; Ye, L. Antimicrobial Activity of Chinese Bayberry Extract for the Preservation of Surimi. Journal of the Science of Food and Agriculture 2012, 92(11), 2358–2365. DOI: 10.1002/jsfa.v92.11.
   PubMed Web of Science ®Google Scholar
• Yu, L.; Cai, W.; Zhang, Y.; Feng, L.; Huang, C. Red Bayberry Extract Prevents High-Fat Diet-Induced Metabolic Disorders in C57BL/6. mice. Journal of Functional Foods 2015, 14, 278–288. DOI: 10.1016/j.jff.2015.02.003.
   Web of Science ®Google Scholar
• Liu, H.; Qi, X.; Cao, S.; Li, P. Protective Effect of Flavonoid Extract from Chinese Bayberry (Myrica rubra Sieb. Et Zucc.) Fruit on Alcoholic Liver Oxidative Injury in Mice. Journal of Natural Medicines 2014, 68(3), 521–529. DOI: 10.1007/s11418-014-0829-9.
   PubMed Web of Science ®Google Scholar
• Chen, W.; Zhuang, J.; Li, Y. Myricitrin Protects against Peroxynitrite-Mediated DNA Damage and Cytotoxicity in Astrocytes. Food Chemistry 2013, 141(2), 927–933. DOI: 10.1016/j.foodchem.2013.04.033.
   PubMed Web of Science ®Google Scholar
• Ju J, Wang C, Qiao Y, et al. Effects of Tea Polyphenol Combined with Nisin on the Quality of Weever (Lateolabrax japonicus) in the Initial Stage of Fresh-Frozen or Chilled Storage State[J]. Journal of Aquatic Food Product Technology 2017, 26(99), 1-10.
   Google Scholar
• Puupponen-Pimia, R.; Nohynek, L.; Alakomi, H. L. The Action of Berry Phenolics against Human Intestinal Pathogens. Biofactors 2005, 23(4), 243–251. DOI: 10.1002/biof.5520230410.
   PubMed Web of Science ®Google Scholar
• Tutku, S.; Halil, M. Cinnamon Oil Nanoemulsions by Spontaneous Emulsification: Formulation, Characterization and Antimicrobial Activity. LWT- Food Science and Technology 2017, 84, 122-128.
   Google Scholar
• Andriy, S.; Alla, S.; Roman, B.; Ján, G.; Janka, N.; Radovan, O.; Jana, Č.; Ján, B. Cinnamon Oil Nanoemulsions by Spontaneous Emulsification: Formulation, Characterization and Antimicrobial Activity. Potravinárstvo 2010, 65, 236-244.
   Google Scholar
• Wang, X. M.; Zhang, M.; Yang, Y. K.; Activities, A. Component Analysis of Solvent Extracts from Aged Garlic Extract. Modern Food Technology 2017, 31, 65–70.
   Google Scholar
• Oszmiański, J.; Wojdyło, A.; Lachowicz, S. Effect of Dried Powder Preparation Process on Polyphenolic Content and Antioxidant Activity of Blue Honeysuckle Berries. LWT-Food Science and Technology 2016, 67, 214–222. DOI: 10.1016/j.lwt.2015.11.051.
   Web of Science ®Google Scholar
• Jing, E. L.; Song, T. F.; Zeng, H. Q.; Chang, L.; Shao, P. N. Total Flavonoids Content, Antioxidant and Antimicrobial Activities of Extracts from Mosla chinensis Maxim. Cv. Jiangxiangru. LWT-Food Science and Technology 2015, 64, 1022–1027. DOI: 10.1016/j.lwt.2015.07.033.
   Web of Science ®Google Scholar
• Shi, J.; Zou, X.; Zhao, J. Determination of Total Flavonoids Content in Fresh Ginkgo Biloba Leaf with Different Colors Using near Infrared Spectroscopy. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 2012, 94, 271–276. DOI: 10.1016/j.saa.2012.03.078.
   PubMed Web of Science ®Google Scholar
• Cao, W.; Suo, Z. R. Determination of Total Phenolic Acids in Honey by Folin-Ciocalteu Colorimetric Method. Food and Fermentation Industry 2003, 29, 80–82.
   Google Scholar
• Tischer B, Oliveira A S, Costa A B, et al. Rapid and simultaneous determination of acidity and salt content of pickled vegetable brine by using thermal infrared enthalpimetry. Journal of Food Composition & Analysis 2017, 63,34-37.
   Google Scholar
• Tischer, B.; Oliveira, A. S.; Costa, A. B.; Cichoski, A. J.; Barcia, M. T.; Wagner, R.; Barin, J. S. Rapid and Simultaneous Determination of Acidity and Salt Content of Pickled Vegetable Brine by Using Thermal Infrared Enthalpimetry. Journal of Food Composition and Analysis 2017, 63(1), 34–37. DOI: 10.1016/j.jfca.2017.07.029.
   Web of Science ®Google Scholar
• Yao, W. R.; Wang, H. Y.; Wang, S. T.; Sun, S. L.; Zhou, J.; Luan, Y. Y. Assessment of the Antibacterial Activity and the Antidiarrheal Function of Flavonoids from Bayberry Fruit. Journal of Agricultural and Food Chemistry 2011, 59(10), 5312–5317. DOI: 10.1021/jf200211m.
   PubMed Web of Science ®Google Scholar
• Li, J.; Han, Q.; Chen, W. Antimicrobial Activity of Chinese Bayberry Extract for the Preservation of Surimi. Journal of the Science of Food and Agriculture 2012, 92(11), 2358–2365. DOI: 10.1002/jsfa.5641.
   PubMed Web of Science ®Google Scholar
• Zhang, J. J.; Gu, W. G.; Lu, B. B. The Studies on the Antibacterial and Antioxidation Effects of Extracts from Bayberry Pomace in Fresh and Cooked Pork. Chinese Journal of Food Science 2011, 11, 100–107.
   Google Scholar
• Su, H.; Chen, W.; Fu, S. Antimicrobial Effect of Bayberry Leaf Extract for the Preservation of Large Yellow Croaker (Pseudosciaena crocea). Journal of the Science of Food and Agriculture 2014, 94(5), 935–942. DOI: 10.1002/jsfa.6338.
   PubMed Web of Science ®Google Scholar
• Liu, X. L.; Zhong, S. S.; Wu, K. G.; Yu, H. P.; Chai, X. H. Study on Gas-Phase Antibacterial Activity of Cinnamon Essential Oil. Food and Fermentation Industry 2010, 77, 21–24.
   Google Scholar
• Bai, X. T.; Zhu, X. W.; Luo, L.; Fan, J. L.; Xiao, H. F. Study on the Antimicrobial Characteristics of Peony Seed Extracts. Chinese Brewing 2010, 28, 59–62.
   Google Scholar
• Ju., J.; Yu, Q.; Zhou, W. X. Flash Extraction and Antibacterial Effects of Total Flavonoids Fromcorn Silk. Food Science and Technology 2016, 41 (3), 208-212.
   Google Scholar
• Chen, W.; Su, H.; Xu, Y.; Bao, T.; Zheng, X. Protective Effect of Wild Raspberry (Rubus hirsutus Thunb.) Extract against Acrylamide-Induced Oxidative Damage Is Potentiated after Simulated Gastrointestinal Digestion. Food Chemistry 2016b, 196, 943–952. DOI: 10.1016/j.foodchem.2015.10.024.
   PubMed Web of Science ®Google Scholar
• Gyawali, R.; Ibrahim, S. A. Natural Products as Antimicrobial Agents. Food Control 2014, 46, 412–429. DOI: 10.1016/j.foodcont.2014.05.047.
   Web of Science ®Google Scholar
• Dorman, H.; Deans, S. Antimicrobial Agents from Plants: Antibacterial Activity of Plant Volatile Oils. Journal of Applied Microbiology 2000, 88(2), 308–316. DOI: 10.1046/j.1365-2672.2000.00969.x.
   PubMed Web of Science ®Google Scholar
• Zhao, X. L.; Wang, F. R.; Xu, L. Y.; He, H. P.; Tian, Y. C. Determination of Anthocyanin in Different Fruit of Peach by HPLC Method. Food Science 2013, 34, 208–211.
   Google Scholar
• Hong, V.; Wrolstad, R. E. Use of HPLC Separation/Photodiode Detection for Characterization of Anthocyanins. Journal Agriculture Food Chemical 1990, (38), 708–715. DOI: 10.1021/jf00093a026.
   Web of Science ®Google Scholar
• Xue, X. L.; Determination of the Contents of Anthocyanidin in Prunus Cerasifera Leaves. Hubei Agricultural Sciences 2010, 49, 956–958.
   Google Scholar
• Fan, Y. H.;. Studies on migration and control of food contaminations in three-piece metal cans ( Master’s thesis, Jiangnan University). 2015.
   Google Scholar
• Zhou, M.; Chen, Q.; Bi, J.; Wang, Y.; Wu, X. Degradation Kinetics of Cyanidin 3-O-Glucoside and Cyanidin 3-O-Rutinoside during Hot Air and Vacuum Drying in Mulberry (Morus alba L.) Fruit: A Comparative Study Based on Solid Food System. Food Chemistry 2017, 229, 574–579. DOI: 10.1016/j.foodchem.2017.02.131.
   PubMed Web of Science ®Google Scholar