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dc.contributor.authorCAMPOS, J. V.eng
dc.contributor.authorASSIS, O. B. G. deeng
dc.contributor.authorBERNARDES FILHO, R.eng
dc.date.accessioned2020-03-11T18:06:10Z-
dc.date.available2020-03-11T18:06:10Z-
dc.date.created2020-01-06
dc.date.issued2019
dc.identifier.citationFood Science and Technology, Campinas, 2019.eng
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/1118201-
dc.descriptionThe interaction of the aqueous extract of green propolis with the bacterial envelope was investigated using atomic force microscopy on E. coli and S. aureus, as Gram-negative and Gram-positive model microorganisms. The bacteria were incubated in the extracts with variable proportions of water/ethanol, i.e., in different concentrations of total phenolic and flavonoids, for 4 and 12 hours.All extracts exhibited antibacterial action with higher activity (lower MOC) for full ethanolic extract (100% alcohol) against both strains, what was attributed to a synergistic interaction of ethanol and phenolic compounds presented in greater concentration in this extract. According to AFM analysis, it was evidenced the propolis main mechanism of action as rupture and lysis of bacterial cells. Changes in bacterial morphology following treatment indicate membrane imbalances with the internal contents leaking out accompanied by cell swelling, due to possible water uptake through cell lysis. The intensity of such damage was found to be time and specie dependent.eng
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectAntimicrobial activityeng
dc.subjectBacterial wall integrityeng
dc.titleAtomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus.eng
dc.typeArtigo de periódicoeng
dc.date.updated2020-03-11T18:06:10Z
dc.format.extent255-61eng
riaa.ainfo.id1118201eng
riaa.ainfo.lastupdate2020-03-11
dc.identifier.doidoi.org/10.1590/fst.32018eng
dc.contributor.institutionODILIO BENEDITO GARRIDO DE ASSIS, CNPDIA; RUBENS BERNARDES FILHO, CNPDIA.eng
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