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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor ASSIS,Odílio Benedito Garrido (2) BERNARDES-FILHO,Rubens (2) CAMPOS,Jessica Valéria de (2) Palavra-chave Antimicrobial activity (2) Bacterial wall integrity (2) Propolis (2) Tipo do documento Info:eu-repo/semantics/article (2) Ano 2020 (1) 2019 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Atomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus Ciênc. Tecnol. Aliment. CAMPOS,Jessica Valéria de; ASSIS,Odílio Benedito Garrido; BERNARDES-FILHO,Rubens. Abstract The 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 MIC) 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Propolis; Antimicrobial activity; Bacterial wall integrity. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100055 Atomic force microscopy evidences of bacterial cell damage caused by propolis extracts on E. coli and S. aureus Ciênc. Tecnol. Aliment. CAMPOS,Jessica Valéria de; ASSIS,Odílio Benedito Garrido; BERNARDES-FILHO,Rubens. Abstract The 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 MIC) 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... Tipo: Info:eu-repo/semantics/article Palavras-chave: Propolis; Antimicrobial activity; Bacterial wall integrity. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031126 Registros recuperados: 2 Primeira ... 1 ... Última

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