Aporphinoid alkaloids as antimicrobial agents against Yersinia enterocolitica

N. DI MARCO; C. LUCERO-ESTRADA; C. PUNGITORE

LETTERS IN APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2019 vol. 68 p. 437 - 445

0266-8254

Foodborne diseases have become a health issue worldwide, mainly due to theconsumption of contaminated foods that are either raw, improperly heattreated or cross-contaminated after adequate heat treatment foods. A group ofalkaloids extracted from plants were tested to evaluate their antimicrobial effect against different strains of Yersinia enterocolitica and other foodborne bacteria. The results obtained reveal that oliveridine and pachypodanthine inhibited Y. enterocolitica growth, with MIC values of 25 micromol l-1 and 100 micromol l-1 respectively. The results indicated that both alkaloids are good growth inhibitors, but oliveridine showed greater inhibitory effect with lower MIC values. Inhibitory alkaloids can be developed as potential antimicrobials in food system to prevent or treat foodborne diseases, thus contributing to solve the global issue of contaminated food consumption.