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Quantitative determination of the bacteriostatic activity against Staphylococcus aureus of certain flavonoids, phenolic acids and esters occurring in propolis

100%

Maciejewicz W., Meresta T.

Bulletin of the Veterinary Institute in Puławy

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1999

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tom 43

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nr 1

Bacteriostatic activity against Staphylococcus aureus of eleven single flavonoids, pinostrobin chalcone, cinnamic acid and four of its derivatives, hydrocinnamic acid, benzoic acid and six of its derivatives and vanillin occurring in propolis has been determined quantitatively by the method of serial dilutions. Moreover, the determination of bacteriostatic activity has been performed using ethanolic extract of propolis as well as that of three fractions obtained separately from propolis and identified earlier by GC-MS method. These were the following fractions: 1) the water fraction, 2) the fraction volatile with water vapour, 3) the flavonoids fraction. Bacteriostatic activities were also established for four flavonoids and eight organic acids using BIO method and the results of the used methods are compared and discussed. The highest bacteriostatic activity against Staphylococcus aureus displayed the following flavonoids: kaempferid, galangin, apigenin, quercetin, rhamnetin, pinocembrin and kaempherol.

2

The application of nanometal colloids in plant in vitro culture

86%

Bocian K., Tomaszewska-Sowa M.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2015

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tom 96

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nr 1

3

The antibacterial activity of some 2,4-dihydroxythiobenzanilides substituted in the N-aryl ring

86%

Niewiadomy A., Matysiak J., Macik-Niewiadomy G.

Pestycydy

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2000

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nr 3-4

4

Antibacterial activity of supernatants obtained from propionic bacteria cultures

86%

Trojanowska K., Gwiazdowska D., Buczak E.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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2001

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tom 05

5

Peroxidase activity and soluble carbohydrates content in pea roots in response to soil contamination with oxytetracycline

72%

Dobiesz M., Ziolkowska A., Piotrowicz-Cieslak A. I.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2013

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tom 94

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nr 3

6

Properties and application of egg white lysozyme and its modified preparations - a review

72%

Cegielska-Radziejewska R., Lesnierowski G., Kijowski J.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 1

Lysozyme monomer exhibits strong antibacterial activity against Gram-positive organisms. This phenomenon has found a practical application in the food processing industry, in medicine and pharmaceutical industry. The use of lysozyme in the food processing industry is connected primarily with its application as a natural preservative. The enzyme is widely used as a preservative for meat, fish and their products, for milk and dairy products, as well as for fruit and vegetables. The pharmaceutical industry uses this enzyme in the manufacture of adjuvant drugs for antibiotics and analgesics in viral and bacterial infections, in the treatment of leukemia and neoplastic diseases. Lysozyme is also used as a diagnostic agent, being an indicator of the occurrence and the progression of pathological changes in humans and animals. The range of the practical applications of lysozyme may be considerably extended as a result of its modification. The enzyme after modification exhibits a new specific activity in relation to Gram-negative bacteria, being a result of dimerization, with no loss of activity against Gram-positive bacteria, characteristic for the monomer, as it was indicated in studies by Ibrahim et al. [1991;1996], Lesnierowski et al. [2004] and Kijowski et al. [2006]. The dimeric form of lysozyme has been used in the treatment of bacterial and viral animal diseases. A drug produced on the basis of lysozyme dimer shows immunostimulating and immunocorrective activity.

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Studies on the biological properties of extracts from Centella asiatica [L.] Urban herb

72%

Kedzia B., Bobkiewicz-Kozlowska T., Furmanowa M., Mikolajczak P., Holderna-Kedzia E., Okulicz-Kozaryn I., Wojcik J., Guzewska J., Buchwald W., Mscisz A., Mrozikiewicz P. M.

Herba Polonica

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2007

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tom 53

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nr 1

The aqueous-ethanol extracts (30% ethanol) from Centella asiatica have a stronger antibiotic activity compared to other extracts. In comparison to tetracycline, the antibiotic activity of above extracts can be determined as a poor. The aqueous-ethanol extracts (60% ethanol) showed a stronger antioxidative activity compared to other extracts. In comparison to chlorogenic acid the antioxidative activity of above extracts is poor. There was found no difference in antibiotic and antioxidative activity between extracts obtained from hydroponic and field cultivation. On the other hand, it was found that aqueous-ethanol extract from the herb of Centella asiatica shows the bacteriostatic activity to all Gram-positive and Gram-negative bacteria isolated from wounds of different etiology (MIC, 10–40 mg/ml). This extract did not show any irritative and mutagenic activity according to OECD directives. The mentioned extract applied topically in form of 1% cream showed tendency to reduce oedema induced by carrageen after 3 h from application (ca. 12%). We conclude that the topically applied preparation (cream or gel) containing 5% of investigated aqueous extract from herb of Centella asiatica (50 mg/g of preparation) can be used for healing of infected wounds in hospitalized patients.

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Biostatyczne oddzialywanie miazgi i roztworow roslinnych na gronkowce

58%

Steinka I., Kukulowicz A.

Bromatologia i Chemia Toksykologiczna

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2008

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tom 41

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nr 2

191-196

9

Wplyw wielofosforanow na zachowanie sie Staphylococcus aureus w podlozach bakteriologicznych i w mleku

51%

Jozwik E., Szteyn J.

Acta Academiae Agriculturae ac Technicae Olstenensis. Veterinaria

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1995

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tom 22

115-120

Zbadano wpływ stężenia 0.5%, 0.4%, 0.3%, 0.1%, 0.075%, 0.05% i 0.025% mieszanki wielofosforanowej na wzrost Staphylococcus aureus w podłożu agarowym w temp. 37°C, oddziaływanie dodatku 0.5% tej mieszanki na przeżywalność S. aureus w bulionie w temp. 4-6°C oraz wpływ 0.5% dodatku wielofosforanów na zachowanie się S. aureus w mleku w temp. 4°C i 20°C. Stwierdzono, że wielofosforany hamują wzrost badanego szczepu S. aureus w podłożu agarowym w temp. 37°C: całkowicie - przy stężeniu 0.2% i wyższych, znacząco - przy stężeniu 0.1% i 0.075% i nieznacznie - przy 0.05% i 0.025%. Dodatek 0.5% mieszanki w niewielkim stopniu zwiększa redukcję liczby S. aureus w bulionie w temp. 4°C. Stwierdzono także, że wielofosforany w stężeniu 0.5% wykazują mało znaczący wpływ na spadek liczby. S. aureus w mleku w temp. 4°C i tylko nieznacznie hamują wzrost tych bakterii w temp. 20°C.

Ograniczanie wyników

Quantitative determination of the bacteriostatic activity against Staphylococcus aureus of certain flavonoids, phenolic acids and esters occurring in propolis

The application of nanometal colloids in plant in vitro culture

The antibacterial activity of some 2,4-dihydroxythiobenzanilides substituted in the N-aryl ring

Antibacterial activity of supernatants obtained from propionic bacteria cultures

Peroxidase activity and soluble carbohydrates content in pea roots in response to soil contamination with oxytetracycline

Properties and application of egg white lysozyme and its modified preparations - a review

Studies on the biological properties of extracts from Centella asiatica [L.] Urban herb

Biostatyczne oddzialywanie miazgi i roztworow roslinnych na gronkowce

Wplyw wielofosforanow na zachowanie sie Staphylococcus aureus w podlozach bakteriologicznych i w mleku