Antibacterial synergy between quercetin and polyphenolic acids against bacterial pathogens of fish |
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| Affiliation: | 1. Department of Food Science and Technology, University of California, Davis, CA, USA;2. CAPES Foundation, Ministry of Education of Brazil, Brasilia, DF, Brazil;3. Department of Biological and Agricultural Engineering, University of California, Davis, CA, USA |
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| Abstract: | ObjectiveTo evaluate combinations of quercetin with gallic acid, p-anisic acid and cinnamic acid in vitro for synergistic activity against common Gram-negative bacterial pathogens of fish viz., Aeromonas hydrophila, Aeromonas salmonicida and Edwardsiella tarda.MethodsAntibacterial activity of quercetin, gallic acid, p-anisic acid and cinnamic acid was determined against selected bacterial pathogens individually, followed by combination of quercetin with polyphenolic acids using serial microplate dilution method measuring minimum inhibitory concentrations. Fractional inhibitory concentration indices were calculated.ResultsQuercetin and other polyphenolic compounds exhibited antibacterial action against the selected fish pathogens with mean minimum inhibitory concentrations ranging from 0.83 to 2.5 mg/mL. It was observed that fractional inhibitory concentration indices for combination of quercetin with gallic acid, p-anisic acid or cinnamic acid against Aeromonas salmonicida were less than 0.5, indicating synergistic interaction. However, the above combinations produced additive antimicrobial activity against Aeromonas hydrophila and Edwardsiella tarda.ConclusionsPositive antibacterial interaction was evident between quercetin and selected polyphenolic acids in vitro. |
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| Keywords: | Bacterial pathogens of fish Fractional inhibitory concentration index Polyphenolic acids Quercetin |
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