Bioactive Compounds, Antioxidant, and Antibacterial Activity Against MDR and Food-Borne Pathogenic Bacteria of Psidium guajava. L Fruit During Ripening

Ambreen Bano; Anmol Gupta; Smita Rai; Swati Sharma; Tarun Kumar Upadhyay; Lamya Ahmed Al-Keridis; Nawaf Alshammari; Neelam Pathak; Marcello Iriti; Mohd Saeed

doi:10.1007/s12033-023-00779-y

Bioactive Compounds, Antioxidant, and Antibacterial Activity Against MDR and Food-Borne Pathogenic Bacteria of Psidium guajava. L Fruit During Ripening

Mol Biotechnol. 2023 Jun 15. doi: 10.1007/s12033-023-00779-y. Online ahead of print.

Authors

Affiliations

¹ Department of Biosciences, Faculty of Sciences, IIRC-3, Plant-Microbe Interaction and Molecular Immunology Laboratory, Integral University, Lucknow, UP, India.
² Department of Biotechnology, Parul Institute of Applied Sciences and Animal Cell Culture and Immunobiochemistry Lab, Centre of Research for Development, Parul University, Vadodara, Gujarat, 391760, India.
³ Biology Department, Faculty of Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh, 11671, Saudi Arabia. laalkeridis@pnu.edu.sa.
⁴ Department of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, 81411, Saudi Arabia.
⁵ Department of Biochemistry, Dr. Ram Manohar Lohia Avadh University, Ayodhya, Uttar Pradesh, India. pathak.neelam007@gmail.com.
⁶ Department of Biomedical, Surgical and Dental Sciences, Università Degli Studi Di Milano, Via Celoria 2, 20133, Milan, Italy.
⁷ Department of Biology, College of Science, University of Ha'il, P.O. Box 2440, Ha'il, 81411, Saudi Arabia. mo.saeed@uoh.edu.sa.

PMID: 37316612
DOI: 10.1007/s12033-023-00779-y

Abstract

Psidium guajava fruits are highly appreciated for their nutrients and bioactive compounds content, which contribute to their antioxidant and antimicrobial capacities. The purpose of this study was to determine bioactive compound (phenolic, flavonoids, and carotenoid contents), antioxidant activity (DPPH, ABTS, ORAC, and FRAP), and antibacterial potential against MDR and food-borne pathogenic strains of Escherichia coli, and Staphylococcus aureus during different stages of fruit ripening.The results elucidated that ripe fruits (methanolic extract) contain the highest total phenolic, flavonoids, and carotenoid contents (417.36 ± 2.63 µg GAE/gm of FW, 711.78 ± 0.70 µg QE/gm of FW and 0.683 ± 0.06 µg/gm of FW) followed by hexane, ethyl acetate, and aqueous. Methanolic extract of the ripe fruits showed the highest antioxidant activity when measured by DPPH (61.55 ± 0.91%), FRAP (31.83 ± 0.98 mM Fe(II)/gm of FW), ORAC (17.19 ± 0.47 mM TE/ gm of FW), and ABTS (41.31 ± 0.99 µmol Trolox/gm of FW) assays. In the antibacterial assay, the ripe stage had the highest antibacterial activity against MDR and food-borne pathogenic strains of Escherichia coli, and Staphylococcus aureus. The methanolic ripe extract was found to possess maximum antibacterial activity ZOI, MIC, and IC50 18.00 ± 1.00 mm, 95.95 ± 0.05%, and 0.58 μg/ml; 15.66 ± 0.57 mm, 94.66 ± 0.19%, and 0.50 μg/ml, respectively, against pathogenic and MDR strains of E. coli and 22.33 ± 0.57 mm, 98.97 ± 0.02%, and 0.26 μg/ml; 20.33 ± 1.15 mm, 96.82 ± 0.14%, and 0.39 μg/ml, respectively, against pathogenic and MDR strains of S. aureus. Considering the bioactive compounds and beneficial effects, these fruit extracts could be promising antibiotic alternatives, avoiding antibiotic overuse and its negative effects on human health and the environment, and can be recommended as a novel functional food.

Keywords: Antibacterial; Antioxidants; Escherichia coli; Guava; IC50; MDR; MIC; Staphylococcus aureus.

Grants and funding

PNURSP2023R304/Princess Nourah Bint Abdulrahman University