文章基本信息

标题：Anti-Quorum Sensing Activity of Argentinean Honey and Effect of pH on Main Flavonoids
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作者：Cristina S. Chiappe ; Miriam O. Iurlina ; Amelia I. Saiz 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2020
卷号：18
期号：1
页码：1-8
DOI：10.19026/ajfst.18.6040
出版社：MAXWELL Science Publication
摘要：In this study, the anti-QS activity of regional floral honey from the southeast region of Argentina was investigated using the bacterial model ( Chromobacterium violaceum . In addition, the anti-QS activity of quercetin, myricetin and luteolin was evaluated in an acidic medium. Two of the tested honey samples had the capacity to exert a notable anti-QS effect on ( C. violaceum . The effect of quercetin on the anti-QS activity at pH 5.8 was higher than myricetin and luteolin. The results obtained from the identification of quercetin, myricetin and luteolin of the honey extracts by High-Performance Liquid Chromatography (HPLC) showed that quercetin was the main flavonoid followed by myricetin and luteolin. It was observed that honey with high values of quercetin and high value of free acidity, exerted a greater effect on the inhibition of QS. Thus, we can conclude that an umbral value of pH seems to be necessary to increase the anti-QS activity of quercetin.
关键词：Acidity; anti-QS activity; cell-to-cell communication; (Chromobacterium violaceum); floral honey; main flavonoids