Antimicrobial Activity of a New Class of Phosphorylated and Modified Flavonoids

• Published in: ACS omega Vol. 4; no. 7; pp. 12865 - 12871
• Main Authors: Osonga, Francis J, Akgul, Ali, Miller, Roland M, Eshun, Gaddi B, Yazgan, Idris, Akgul, Ayfer, Sadik, Omowunmi A
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 31.07.2019
• ISSN: 2470-1343; 2470-1343
• DOI: 10.1021/acsomega.9b00077

The surge of resistant food pathogens is a major threat worldwide. Previous research conducted on phytochemicals has shown their antibacterial activity against pathogenic bacteria. The design of antimicrobial agents to curb pathogenic disease remains a challenge demanding critical attention. Flavonoids such as apigenin and quercetin were evaluated against Gram-positive and Gram-negative bacteria. The results indicated that the antibacterial activity of each flavonoid occurred at a different minimum inhibitory concentration. However, the antimicrobial activity results of the modified flavonoids were also reported, and it was observed that the Gram-positive bacteria were more susceptible in comparison to the Gram-negative bacteria. The cell wall structure of the Gram-positive and Gram-negative bacteria could be the main reason for the bacteria susceptibility. Modified flavonoids could be used as a suitable alternative antimicrobial agent for the treatment of infectious diseases. Our results indicated 100% inhibition of Listeria monocytogenes, Pseudomonas aeruginosa, and Aeromonas hydrophila with modified flavonoids.