20.500.12556/DKUM-87117 The Influence of Chestnut Extract and Its Components on Antibacterial Activity against Staphylococcus aureus Increasing antimicrobial resistance has caused a great interest in natural products as alternatives or potentiators of antibiotics. The objective of this study was to isolate individual tannins from crude chestnut extract as well as to determine the influence of both crude extracts (tannic acid extract, chestnut extract) and individual pure tannins (gallic acid, vescalin, vescalagin, castalin, castalagin) on the growth of Gram-positive Staphylococcus aureus bacteria. Their antibacterial activity was monitored by measuring the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) as well as the duration of the lag phase, growth rate and generation time. The effect of growth medium strength on the MIC of different tannins was also investigated. Bacterial growth was followed spectrophotometrically, and MIC values were determined by the microdilution method. The MIC values of various isolated compounds allowed us to determine the bioactive compounds and their contribution to antimicrobial activity. It was found that MIC values increase with increasing growth medium strength and that the lag phase lengthens with increasing tannin concentrations, while the growth rates decrease. Comparing the results of the two studies, the antimicrobial activity of tannins against S. aureus was not as pronounced as in the case of E. coli, which may indicate that a different mechanism of action is responsible for the antimicrobial effects of tannins on Gram-positive than on Gram-negative bacteria, or that a different mechanism is more pronounced. tannins antibacterial activity MIC MBC Staphylococcus aureus lag phase generation time tanini antibakterijska aktivnost stafilokoki antimikrobna aktivnost true false true MDPI Angleški jezik Slovenski jezik https://www.mdpi.com/journal/plants Članek v reviji 2024-02-20 14:08:27 2024-02-20 14:21:37 2024-05-09 13:53:18 0000-00-00 00:00:00 2023 0 0 Str. 1-13 Št. 10, št. članka 2043 Letn. 12 May 2023 0000-00-00 Zaloznikova Objavljeno NiDoloceno 2023-04-21 2023-05-18 2023-05-20 66.02 153213699 10.3390/plants12102043 2223-7747 Stumpf-2023-The_Influence_of_Chestnut_Extract.pdf Stumpf-2023-The_Influence_of_Chestnut_Extract.pdf 1 3300979FE6A976FB689E60D2FCB178CF cde32da4a17e1a9d72e9f12bf0ca413e88badf5d35605b47139fd7cbd8ddca0f c9c43eae-cff2-11ee-b227-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176314 https://www.mdpi.com/2223-7747/12/10/2043 0 d6755ec1-cff2-11ee-b227-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=176315 Fakulteta za kemijo in kemijsko tehnologijo Fakulteta za kmetijstvo in biosistemske vede 0 0 0