Antibacterial Activity of <i>Coffea robusta</i> Leaf Extract against Foodborne Pathogens
Atchariya Yosboonruang, Atcharaporn Ontawong, Jadsada Thapmamang, Acharaporn Duangjai
Abstract
Typhimurium were 6.25, 12.5, 12.5, and 12.5 mg/ml, respectively. RLE effectively damages the bacterial cell membrane integrity, as indicated by the high amounts of proteins and nucleic acids released from the bacteria, and disrupts bacterial cell membrane potential and permeability, as revealed via fluorescence analysis. Cytotoxicity testing showed that RLE is slightly toxic toward HepG2 cells at high concentration but exhibited no toxicity toward Caco2 cells. The results from the present study suggest that RLE has excellent potential applicability as an antimicrobial in the food industry.
Topics & Concepts
Bacillus subtilisAntimicrobialEscherichia coliBacteriaMembrane permeabilityAntibacterial activityPhytochemicalBiologyCoffea canephoraSalmonellaCoffeaFood scienceChemistryMicrobiologyChlorogenic acidStaphylococcus aureusBacillalesBacterial cell structureBiochemistryBotanyCoffea arabicaMembraneGeneGeneticsSeed and Plant BiochemistryCoffee research and impactsEssential Oils and Antimicrobial Activity