MINIMUM INHIBITORY AND BACTERICIDAL CONCENTRATIONS OF THEAFLAVIN AND SYNGERGISTIC COMBINATIONS WITH EPICATECHIN AND QUERCETIN AGAINST CLINICAL ISOLATES OF STENOTROPHOMONAS MALTOPHILIA

Authors

  • Jonathan Betts
  • Christine Murphy
  • Stephen Kelly and Haswell

Keywords:

Resistance, synergy, antibacterial, polyphenol, theaflavin, epicatechin, quercetin

Abstract

Stenotrophomonas maltophilia is an important nosocomial pathogen with intrinsic resistance to multiple antibiotics. Previous investigations have shown flavanols from black tea to possess antibacterial activity. This study describes the determination of minimum inhibitory concentrations and minimum bactericidal concentration for theaflavin independently and in formulations with the polyphenols epicatechin and quercetin against nine clinical isolates of Stenotrophomonas maltophilia and the control isolate NCTC 130141 via the microtitre assay. The results demonstrate that theaflavin has strong antibacterial activity and also shows significant synergism with epicatechin and quercetin. The minimum inhibitory concentrations of the isolates range between 200-400 ï­g/mL for theaflavin and 100-200 ï­g/mL for both theaflavin:epicatechin and theaflavin:quercetin combinations. The minimum bactericidal concentrations were discovered to be a 2 fold increase on those of the minimum inhibitory concentrations. The research highlights the potential use of polyphenols for the clinical treatment of highly antibiotic resistant bacteria

Downloads

Download data is not yet available.

Downloads

Published

2012-04-01

How to Cite

Betts, J., Murphy, C., & Kelly and Haswell, S. (2012). MINIMUM INHIBITORY AND BACTERICIDAL CONCENTRATIONS OF THEAFLAVIN AND SYNGERGISTIC COMBINATIONS WITH EPICATECHIN AND QUERCETIN AGAINST CLINICAL ISOLATES OF STENOTROPHOMONAS MALTOPHILIA. Journal of Microbiology, Biotechnology and Food Sciences, 1(5), 1250–1258. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7234

Issue

Vol. 1 No. 5 (2012): April - May

Section

Microbiology

License

Copyright (c) 2012 Jonathan Betts, Christine Murphy, Stephen Kelly and Haswell

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).