The Use of Natural Products as Potential Anti-Pseudomonas Agents

<p><em>Pseudomonas</em> is a genus of gram-negative gammaproteobacteria with a large range of diversity. Because of its ability to grow at low temperature, <em>Pseudomonas</em> is a cause of food spoilage. This bacterium is also a very common nosocomial infection of hospital patients. In this study, we investigated the effects of different natural products on <em>Pseudomonas</em>. The products included a polysaccharide, two flavonoids tangeretin and nobiletin and their derivatives, 5’OH-tangeretin and 5’OH-nobiletin, black tea polyphenol – theaflavins (TFs), as well as an herb named <em>Fallopia multiflora</em> (Chinese Knotweed). <em>P. fluorescens</em> and <em>P. aeruginosa</em> were used as model organisms. Antimicrobial effects were evaluated at various concentrations by using a microtiter plate assay or culture tube assay. The inhibition of biofilm formation was also determined using crystal violet assay. The results indicated that the selected natural products have antibacterial effect and anti-biofilm formation on <em>Pseudomonas</em>. Of the seven compounds studied 2.5% theaflavin, 2.5% Chinese Knotweed, and 500 μM of tangeretin showed the greatest antimicrobial effect.</p>

Name thesis:degree_name

MS Biology

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Biology

Year dc:date.available

2014

Author dc:creator

• Bell, Margaret B.

Contributors dc:contributor

• Tin-Chun Chu, Ph.D
• Angela Klaus, Ph.D
• Sylvia Rabacchi, Ph.D
• Allan D. Blake, Ph.D.
• Jane L Ko, Ph.D.

• Pseudomonas
• antibacterial
• natural products
• polyphenolic compounds
• biofilm
• Alternative and Complementary Medicine
• Microbiology

Repository record dc:identifier

https://scholarship.shu.edu/dissertations/1983

OAI identifier oai:identifier

oai:scholarship.shu.edu:dissertations-2979