Evaluation of antimicrobial activity of water-soluble flavonoids extract from Vaccinium bracteatum Thunb. leaves

  • Yu Zheng
  • Lin Chen
  • Yanhua Liu
  • Lei Shi
  • Shoupeng Wan
  • Li WangEmail author


Aqueous extract of Vaccinium bracteatum Thunb. leaves (VWFE) is traditionally used for food preservation in China, which is rich in flavonoids compounds. VWFE could effectively inhibit the growth of both Gram negative (Escherichia coli) and positive bacteria (Staphylococcus aureus and Bacillus subtilis), however, no inhibition effects were observed on mold and yeast. The minimum inhibitory concentration of VWFE were 2.06 mg/ml, 1.03 mg/ml, and 4.11 mg/ml for E. coli, S. aureus and B. subtilis, respectively, which were 13%, 13%, and 26% of sodium benzoate and 23%, 11%, and 46% of potassium sorbate. Cell membrane permeability assays indicated that cell membrane disruption was one of the antibacterial mechanisms of VWFE. VWFE showed a good thermal stability. The expiration date of VWFE was 6 months at 25 °C, which was predicted using the accelerated aging method. This present work indicated VWFE is a potential natural antibacterial preservative.


Vaccinium bracteatum Thunb. Water-soluble flavonoids Antibacterial activity Cell permeability 



Minimum inhibitory concentration






Vaccinium bracteatum Thunb.


Vaccinium bracteatum Thunb. leaves


VBTL water-soluble flavonoids extract



This work was supported by China Postdoctoral Science Foundation (2018M640241), the Tianjin Science and Technology Commission (18JCTPJC54900, 17PTGCCX00190, 17PTSYJC0080), the Tianjin Municipal Education Commission (2018ZD08, TD13-5013), and Key Laboratory of Industrial Fermentation Microbiology, Education Ministry of China (2018KF005).

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.


  1. Alencar SM, Oldoni TL, Castro ML, Cabral IS, Costa-Neto CM, Cury JA, Rosalen PL, Ikegaki M. Chemical composition and biological activity of a new type of Brazilian propolis: red propolis. J. Ethnopharmacol. 113: 278-283 (2007)CrossRefGoogle Scholar
  2. Bag A, Chattopadhyay RR. Evaluation of synergistic antibacterial and antioxidant efficacy of essential oils of spices and herbs in combination. Plos One 10: e0131321 (2015)CrossRefGoogle Scholar
  3. Bitis L, Sen A, Ozsoy N, Birteksoztan S, Kultur S, Melikoglu G. Flavonoids and biological activities of various extracts from Rosa sempervirens leaves. Biotechnol. Biotech. Eq. 31: 299-303 (2017)CrossRefGoogle Scholar
  4. Caleja C, Barros L, Antonio AL, Carocho M, Oliveira MB, Ferreira IC. Fortification of yogurts with different antioxidant preservatives: a comparative study between natural and synthetic additives. Food Chem. 210: 262-268 (2016)CrossRefGoogle Scholar
  5. Camargo ACD, Regitano-d’Arce MAB, Rasera GB, Canniatti-Brazaca SG, Prado-Silva LD, Alvarenga VO, Sant’Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: antioxidant capacity and antimicrobial effects. Food Chem. 237: 538-544 (2017)CrossRefGoogle Scholar
  6. Chen Y, Zhang D. Adsorption kinetics, isotherm and thermodynamics studies of flavones from Vaccinium bracteatum Thunb. leaves on nka-2 resin. Chem. Eng. J. 254: 579-585 (2014)CrossRefGoogle Scholar
  7. Devi SA, Ganjewala D. Antioxidant and antibacterial activity of Acorus calamus. L leaf and rhizome extracts. Acta. Biol. Szeged. 53: 45-49 (2009)Google Scholar
  8. Duffy CF, Power RF. Antioxidant and antimicrobial properties of some Chinese plant extracts. Int. J. Antimicrob. Ag. 17: 527-529 (2001)CrossRefGoogle Scholar
  9. Gao BJ, He SX, Guo JF, Wang RX. Preparation and antibacterial character of a water-insoluble antibacterial material of grafting polyvinylpyridinium on silica gel. Mater. Lett. 61: 877-883 (2007)CrossRefGoogle Scholar
  10. Ghani SBA, Weaver L, Zidan ZH, Ali HM, Keevil CW, Brown RCD. Microwave-assisted synthesis and antimicrobial activities of flavonoid derivatives. Bioorg. Med. Chem. Lett. 18: 518-522 (2008)CrossRefGoogle Scholar
  11. Han MD, Han KI, Jung EG, Mi RK, Kang MJ, Ye EK. Antimicrobial and antioxidative activities of the extracts from walnut (Juglans regia L.) green husk. Mycologia 25: 433-440 (2015)Google Scholar
  12. Hevesi M, Blázovics A, Kállay E, Végh A, StégerMáté M, Ficzek G. Biological activity of sour cherry fruit on the bacterial flora of human saliva in vitro. Food Technol. Biotech. 50: 117-122 (2012)Google Scholar
  13. Hori Y, Sato S, Hatai A. Antibacterial activity of plant extracts from azuki beans (Vigna angularis) in vitro. Phytother. Res. 20: 162-164 (2006)CrossRefGoogle Scholar
  14. Jang M, Kim GH. Inhibitory effect of novel thioflavone derivatives against foodborne and spoilage microbes on fresh fruit. J. Food Safety 37: e12337 (2017)CrossRefGoogle Scholar
  15. Jarial R, Thakur S, Sakinah M, Zularisam AW, Sharad A, Kanwar SS, Singh L. Potent anticancer, antioxidant and antibacterial activities of isolated flavonoids from Asplenium nidus. J. King Saud Univ. Sci. 30: 185-192 (2018)CrossRefGoogle Scholar
  16. Khan S, Imran M, Imran M, Pindari N. Antimicrobial activity of various ethanolic plant extracts against pathogenic multi drug resistant Candida spp. Bioinformation 13: 67-72 (2017)CrossRefGoogle Scholar
  17. Kuete V, Tangmouo JG, Penlap BV, Ngounou FN, Lontsi D. Antimicrobial activity of the methanolic extract from the stem bark of Tridesmostemon omphalocarpoides (Sapotaceae). J. Ethnopharmacol. 104: 5-11 (2006)CrossRefGoogle Scholar
  18. Lee YS, Kang OH, Choi JG, Oh YC, Chae HS, Kim JH, Park H, Sohn DH, Wang ZT, Kwon DY. Synergistic effects of the combination of galangin with gentamicin against methicillin-resistant Staphylococcus aureus. J. Microbiol. 46: 283-288 (2008)CrossRefGoogle Scholar
  19. Lou ZX, Wang HX, Lv WP, Ma CY, Wang ZP, Chen SW. Assessment of antibacterial activity of fractions from burdock leaf against food-related bacteria. Food Control 21: 1272-1278 (2010)CrossRefGoogle Scholar
  20. Martínez-Graciá C, Cabellero-Valcárcel AM, Santaella-Pascual M, Frontela-Saseta C. Use of herbs and spices for food preservation: advantages and limitations. Curr. Opin. Food Sci. 6: 38-43 (2015)CrossRefGoogle Scholar
  21. Meda A, Lamien CE, Romito M, Millogo J, Nacoulma OG. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 91: 571-577 (2005)CrossRefGoogle Scholar
  22. Moriyama H, Iizuka T, Nagai M. A stabilized flavonoid glycoside in heat-treated Cassia alata leaves and its structural elucidation. Yakuga. Zasshi 121: 817-820 (2001)CrossRefGoogle Scholar
  23. Murthy MM, Subramanyam M, Giridhar KV, Jetty A. Antimicrobial activities of bharangin from Premna herbaceae Roxb. and bharangin monoacetate. J. Ethnopharmacol. 104: 290-292 (2006)CrossRefGoogle Scholar
  24. Outaleb T, Hazzit M, Ferhat Z, Baaliouamer A, Yekkour A, Zitouni A, Sabaou N. Composition, antioxidant and antimicrobial activities of algerian Rosmarinus officinalis L. extracts. J. Essent. Oil Bear. Pl. 18: 647-653 (2015)CrossRefGoogle Scholar
  25. Rauha JP, Remes S, Heinonen M, Hopia A, Kahkonen M, Kujala T, Pihlaja K, Vuorela H, Vuorela P. Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds. Int. J. Food Microbiol. 56: 3-12 (2000)CrossRefGoogle Scholar
  26. Seleem D, Pardi V, Murata RM. Review of flavonoids: A diverse group of natural compounds with anti-Candida albicans activity in vitro. Arch. Oral Biol. 76: 76-83 (2016)CrossRefGoogle Scholar
  27. Shan B, Cai YZ, Brooks JD, Corke H. The in vitro antibacterial activity of dietary spice and medicinal herb extracts. Int. J. Food Microbiol. 117: 112-119 (2007)CrossRefGoogle Scholar
  28. Sharma B, Balomajumder C, Roy P. Hypoglycemic and hypolipidemic effects of flavonoid rich extract from Eugenia jambolana seeds on streptozotocin induced diabetic rats. Food Chem. Toxicol. 46: 2376-2383 (2008)CrossRefGoogle Scholar
  29. Silva MAD, Cardoso CAL, Vilegas W, Santos LCD. High-performance liquid chromatographic quantification of flavonoids in Eriocaulaceae species and their antimicrobial activity. Molecules 14: 4644-4654 (2009)CrossRefGoogle Scholar
  30. Sousa F, Guebitz GM, Kokol V. Antimicrobial and antioxidant properties of chitosan enzymatically functionalized with flavonoids. Process Biochem. 44: 749-756 (2009)CrossRefGoogle Scholar
  31. Sun H, Li G, Nie X, Shi H, Wong PK, Zhao H, An T. Systematic approach to in-depth understanding of photoelectrocatalytic bacterial inactivation mechanisms by tracking the decomposed building blocks. Environ. Sci. Technol. 48: 9412-9419 (2014)CrossRefGoogle Scholar
  32. Tamura T, Ozawa M, Tanaka N, Arai S, Mura K. Bacillus cereus response to a proanthocyanidin trimer, a transcriptional and functional analysis. Curr. Microbiol. 73: 115-123 (2016)CrossRefGoogle Scholar
  33. Usman H, Abdulrahman F, Usman A. Qualitative phytochemical screening and in vitro antimicrobial effects of methanol stem bark extract of Ficus thonningii (Moraceae). Afr. J. Tradit. Complem. 6: 289-295 (2009)Google Scholar
  34. Wang L, Luo Y, Wu Y, Liu Y, Wu Z. Fermentation and complex enzyme hydrolysis for improving the total soluble phenolic contents, flavonoid aglycones contents and bio-activities of guava leaves tea. Food Chem. 264: 189-198 (2018)CrossRefGoogle Scholar
  35. Wang L, Xu HN, Yao HY, Zhang H. Phenolic composition and radical scavenging capacity of Vaccinium bracteatum Thunb. Leaves. Int. J. Food Prop. 14: 721-725 (2011)CrossRefGoogle Scholar
  36. Wang L, Yao HY, Chen ZX. Isolation, purification and identification of flavone in Vaccinium bracteatum Thunb. leaves. Chem. Ind. For. Prod. 27: 121-123 (In Chinese) (2007)Google Scholar
  37. Youn JS, Kim YJ, Na HJ, Jung HR, Song CK, Kang SY, Kin JY. Antioxidant activity and contents of leaf extracts obtained from dendropanax morbifera, lev are dependent on the collecting season and extraction conditions. Food Sci. Biotechnol. 28: 201-207 (2019)CrossRefGoogle Scholar
  38. Zampini IC, Vattuone MA, Isla MI. Antibacterial activity of Zuccagnia punctata Cav. ethanolic extracts. J. Ethnopharmacol. 102: 450-456 (2005)CrossRefGoogle Scholar
  39. Zheng Y, Jiao XY, Chen F, Wang XL, Wang M. Expiration date prediction of biocontrol agent prepared with Bacillus subtilis B579 using the accelerated aging method. Pol. J. Microbiol. 65: 461-464 (2017)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology 2019

Authors and Affiliations

  • Yu Zheng
    • 1
    • 2
  • Lin Chen
    • 1
  • Yanhua Liu
    • 3
  • Lei Shi
    • 2
  • Shoupeng Wan
    • 2
  • Li Wang
    • 4
    Email author
  1. 1.State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of BiotechnologyTianjin University of Science and TechnologyTianjinPeople’s Republic of China
  2. 2.Tianjin Limin Condiment Limited CompanyTianjinChina
  3. 3.College of ScienceTianjin University of Science and TechnologyTianjinPeople’s Republic of China
  4. 4.State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan UniversityWuxiPeople’s Republic of China

Personalised recommendations