Profiles of Antibacterial Activities of Consecutive Extracts from Naked Oat against Several Food-Related Bacteria
Keywords:Naked oat, Extraction solvents, Consecutive extracts, Antibacterial activity
The profiles of total phenolic content (TPC) and antibacterial activities of consecutive extracts from naked oat against several food-related bacteria were investigated in this paper. The results showed that the extracting solvent and fractional extraction significantly affected TPC, therefore influenced antibacterial activities of oat extracts. In our study, the ethyl acetate extracts from oats had the highest content of total polyphenols, followed by ethanol, chloroform, and water extracts, the lowest for petroleum ether extracts. No inhibitory effects of water extract on the tested bacteria was found, while other extracts from oats showed varying degrees of antibacterial activity against tested bacteria. Among these extracts, the ethyl acetate extracts had the highest antibacterial activities against the tested bacteria, followed by ethanol, chloroform, and petroleum ether extracts. These results indicated that selective extraction from natural sources, by an appropriate solvent or extraction method, is important for obtaining fractions with high antibacterial activity. In addition, though the exact mode of action of the ethyl acetate extracts on bacteria is still not clear, we concluded that one mechanism of action of extracts from oats against B. subtilis and S. dysenteriae was that ethyl acetate extracts disrupt the call wall based on SEM observations.
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