Piperine, an active ingredient of white pepper, suppresses the growth of multidrug‐resistant toxigenic Vibrio cholerae and other pathogenic bacteria

• Published in: Letters in applied microbiology Vol. 74; no. 4; pp. 472 - 481
• Main Authors: Manjunath, G.B., Awasthi, S.P., Zahid, M.S.H., Hatanaka, N., Hinenoya, A., Iwaoka, E., Aoki, S., Ramamurthy, T., Yamasaki, S.
• Format: Journal Article
• Language: English
• Published: England Oxford University Press 01.04.2022
• Subjects: Alkaloids; Antiinfectives and antibacterials; Antimicrobial agents; Bacteria; Benzodioxoles; Biotypes; Chemical compounds; Cholera - microbiology; E coli; Epidemics; Escherichia coli; Genetic Variation; Humans; multidrug resistance; Pharmacology; Piper nigrum; Piperidines; piperine; Polyunsaturated Alkamides; Pseudomonas aeruginosa; Public health; Spices; Strains (organisms); V. cholerae; Vibrio cholerae; Vibrio cholerae O1; white pepper; multidrug resistance; piperine; V. cholerae; white pepper

Emergence and rapid spread of multidrug‐resistant (MDR) bacteria including Vibrio cholerae are a global public health issue. Much attention has been paid to natural compounds, such as spices and herbs to find novel antimicrobial compounds as they are considered to be cheaper alternatives to develop...