Advertisement

Food Science and Biotechnology

, Volume 19, Issue 1, pp 35–41 | Cite as

Antibacterial activity of organic acids in aqueous extracts from pine needles (Pinus massoniana Lamb.)

  • Su Feng
  • Weicai Zeng
  • Fan Luo
  • Jian Zhao
  • Zhirong Yang
  • Qun SunEmail author
Research Article

Abstract

Pine needle (Pinus massoniana Lamb.) of large quantity in China and health benefit makes its application on pharmaceutical and food industry in high demand. The chemical composition of pine needle aqueous extract (PNAE) analyzed by gas chromatograph-mass spectrometry revealed that among more than 10 compounds in PNAE, organic acids were over 76.92%, with acetic acid being 25.20%, hexadecanoic acid 18.19%, and 2-methoxy-4-vinylphenol 16.44%. Ultra-performance liquid chromatography-mass spectrometry disclosed other 5 short chain organic acids, including citric acid, succinic acid, malonic acid, malic acid, and oxalic acid. The antibacterial activity of PNAE on common spoilages and pathogenic bacteria showed that the growth of Bacillus subtilis, Staphylococcus aureus, Bacillus cereus, Micrococcus luteus, Escherichia coli, and Proteus vulgaris were inhibited significantly, with minimum inhibitory concentrations and minimum bactericidal concentrations being 3.8–15 and 7.5–30 mg/mL, respectively. Our findings suggested that pine needles with effective and safe antibacterial components possess the potential to be developed into efficacious natural antiseptic products for food disinfection and medical purpose.

Keywords

pine needle aqueous extract (PNAE) gas chromatograph-mass spectrometry (GC-MS) ultra-performance liquid chromatography-mass spectrometry (UPLC-MS) organic acid antibacterial activity 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Xie JJ, Zhong QP, Xu Y, She SW. Application of natural antimicrobials in food preservation. China Food Additives 1: 27–29 (2001)Google Scholar
  2. 2.
    You X. Food safety and food additive of antiseptic. Food Sci. Technol. 1: 1–4 (2006)Google Scholar
  3. 3.
    Tassou C, Koutsoumanis K, Nychas GJE. Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil. Food Res. Int. 33: 273–280 (2000)CrossRefGoogle Scholar
  4. 4.
    Valero M, Salmeroj MC. Antibacterial activity of 11 essential oils against Bacillus cereus in tyndallized carrot broth. Int. J. Food Microbiol. 85: C73–C81 (2003)CrossRefGoogle Scholar
  5. 5.
    Ros JL, Recio MC. Medicinal plants and antimicrobial activity. J. Ethnopharmacol. 100: 80–84 (2005)CrossRefGoogle Scholar
  6. 6.
    Lee SH, Chang KS, Su MS, Huang YS, Jang HD. Effects of some Chinese medicinal plant extracts on five different fungi. Food Control 1: 1–8 (2007)Google Scholar
  7. 7.
    Feng WS, Zheng XK, Wang YZ, Bi YF, Wang XL. Isolation and structure identification of the chemical constituents from pine needles of Pinus massoniana Lamb. Nat. Prod. Res. Develop., China 16: 500–502 (2004)Google Scholar
  8. 8.
    Guo AW, Xiong CM, Zhou JL, Wan HL. The application of pinus needle leaves powder in the animal production. J. Southwest Forestry College, China 27: 91–93 (2007)Google Scholar
  9. 9.
    Koukos PK, Papadopoulou KI, Patiaka DT, Papagiannopoulos AD. Chemical composition of essential oils from needles and twigs of balkan pine (Pinus peuce Grisebach) grown in northern Greece. J. Agr. Food Chem. 48: 1266–1268 (2000)CrossRefGoogle Scholar
  10. 10.
    Jeon HJ, Lee KS, Ahn YJ. Growth-inhibiting effects of constituents of Pinus densiflora leaves on human intestinal bacteria. Food Sci. Biotechnol. 10: 403–407 (2001)Google Scholar
  11. 11.
    Lim YS, Park KN, Bae MJ, Lee SH. Antimicrobial effects of ethanol extracts of Pinus densiflora Sieb and Zucc on lactic acid bacteria. J. Korean Soc. Food Sci. Nutr. 30: 1158–1163 (2001)Google Scholar
  12. 12.
    Kim YS, Shin DH. Volatile components and antibacterial effects of pine needle (Pinus densiflora S. and Z.) extracts. Food Microbiol. 22: 37–45 (2005)CrossRefGoogle Scholar
  13. 13.
    Selvakumar G, Saha S, Kundu S. Inhibitory activity of pine needle tannin extracts on some agriculturally resourceful microbes. Indian J. Microbiol. 47: 267–270 (2007)CrossRefGoogle Scholar
  14. 14.
    Iordache A, Culea M, Gherman C, Cozar O. Characterization of some plant extracts by GC-CMS. Nucl. Instrum. Meth. B 267: 338–342 (2009)CrossRefGoogle Scholar
  15. 15.
    Apollonio LG, Pianca DJ, Whittall IR, Maher WA, Kyd JM. A demonstration of the use of ultra-performance liquid chromatographymass spectrometry (UPLC/MS) in the determination of amphetamine-type substances and ketamine for forensic and toxicological analysis. J. Chromatogr. B 836: 111–115 (2006)CrossRefGoogle Scholar
  16. 16.
    Dolganiuc A, Radu LD, Olinescu A. The effect of products of plant and microbial origin on phagocytic function and on the release of oxygen free radicals by mouse peritoneal macrophages. Bacteriol. Virusol. Parazitol. Epidemiol. 42: 65–69 (1997)Google Scholar
  17. 17.
    José MC, José MD, Herminia D. Antioxidant and antimicrobial effects of extracts from hydrolysates of lignocellulosic materials. J. Agr. Food Chem. 49: 2459–2464 (2001)CrossRefGoogle Scholar
  18. 18.
    Karaman İ, Şahin F, Güllüce M, Ö>gütçü H, Şengül M, Adıgüzel A. Antimicrobial activity of aqueous and methanol extracts of Juniperus oxycedrus L. J. Ethnopharmacol. 85: 231–235 (2003)CrossRefGoogle Scholar
  19. 19.
    Zhao JP, Cui QL, Dong T, Zhang RY. Common anti-mould agents in feedstuff and their applying methods. Henan J. Husband. Vet. Med., China 8: 34 (2004)Google Scholar
  20. 20.
    Ji LL, Luo YM, Yan GL. Studies on the antimicrobial activities of extracts from Eupatorium lindleyanum DC against food spoilage and food-borne pathogens. Food Control 19: 995–1001 (2008)CrossRefGoogle Scholar
  21. 21.
    Sofos JN, Busta FF. Antimicrobial activity of sorbate. J. Food Protect. 44: 614–622 (1981)Google Scholar
  22. 22.
    Brul S, Coote P. Review. Preservative agents in foods: Mode of action and microbial resistance mechanisms. Int. J. Food Microbiol. 50: 1–17 (1999)CrossRefGoogle Scholar
  23. 23.
    Dibner JJ. Organic acids have several roles beyond antibiotics. Feedstuffs 10: 12–16 (2003)Google Scholar
  24. 24.
    Defoirdt T, Halet D, Sorgeloos P, Bossier P, Verstraete W. Short-chain fatty acids protect gnotobiotic Artemia franciscana from pathogenic Vibrio campbellii. Aquaculture 261: 804–808 (2006)CrossRefGoogle Scholar
  25. 25.
    van der Wielen P, Biesterveld S, Notermans S, Hofstra H, Urlings BAP, van Knapen F. Role of volatile fatty acids in development of the cecal microflora in broiler chickens during growth. Appl. Environ. Microb. 66: 2536–2540 (2000)CrossRefGoogle Scholar
  26. 26.
    Van Immerseel F, Boyen F, Gantois I, Timbermont L, Bohez L, Pasmans F, Haesebrouck F, Ducatelle R. Supplementation of coated butyric acid in the feed reduces colonization and shedding of Salmonella in poultry. Poultry Sci. 84: 1851–1856 (2005)Google Scholar
  27. 27.
    Vázquez JA, González MP, Murado MA. Effects of lactic acid bacteria cultures on pathogenic microbiota from fish. Aquaculture 245: 149–161 (2005)CrossRefGoogle Scholar
  28. 28.
    Steele FM, McMullin DQ. The examination of surface contamination on beef carcasses during slaughter and aging in a small-scale meat packaging operation equipped with an organic acid carcass washer. J. Anim. Vet. Adv. 6: 927–931 (2007)Google Scholar
  29. 29.
    Van Immerseel F, Cauwerts K, Devriese LA, Haesebrouck F, Ducatelle R. Feed additives to control Salmonella in poultry. Worlds Poultry Sci. J. 58: 501–513 (2002)CrossRefGoogle Scholar
  30. 30.
    Katie F, Carol P. Potential antimicrobial uses of essential oils in food: Is citrus the answer? Trends Food Sci. Tech. 19: 156–164 (2008)CrossRefGoogle Scholar
  31. 31.
    Lambert RJW, Skandamis PN, Coote P, Nychas GJE. A study of the minimum inhibitory concentration and mode of action of oregano essential oils, thymol, and carvacrol. J. Appl. Microbiol. 91: 453–462 (2001)CrossRefGoogle Scholar
  32. 32.
    French GL. Bactericidal agents in the treatment of MRSA infections—the potential role of daptomycin. J. Antimicrob. Chemoth. 58: 1107–1117 (2006)CrossRefGoogle Scholar

Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  • Su Feng
    • 1
  • Weicai Zeng
    • 1
  • Fan Luo
    • 2
  • Jian Zhao
    • 1
  • Zhirong Yang
    • 1
  • Qun Sun
    • 1
    Email author
  1. 1.College of Life SciencesSichuan UniversityChengdu, SichuanPR China
  2. 2.College of Life Sciences & TechniqueSouthwest University for NationalitiesChengdu, SichuanPR China

Personalised recommendations