Biological Activity of ‘3, 3', 4', 5, 7-Pentahydroxyflavone Isolated from Green Leafy Vegetables of Karnataka on three Bacterial Strains
Mary Shobha Rani Inala1
, Gayathree Karthikkeyan2, Sneha M Pinto2 and Kiranmayee Pamidimukkala1*1Department of Cell Biology and Molecular Genetics, Sri Devaraj Urs Academy of Higher Education and Research, Tamaka, Kolar, Karnataka, India, 563103
2Centre for Systems Biology and Molecular Medicine, Yenepoya Research Centre, Yenepoya (Deemed to be University), Mangalore, India, 575018
Corresponding Author E-mail : kiranmayee@sduu.ac.in
Abstract: Screening of antibacterial compounds helps to combat the resistance exhibited by bacteria to antibiotics. The aim of this study is to isolate ‘3, 3', 4', 5, 7-pentahydroxyflavone’ (quercetin) a well- known flavonoid from edible greens of Karnataka with a focus on its biological activity. We employed column chromatography for successful extraction of compound, identified it by High Performance liquid chromatography (HPLC), UV-Visible Spectroscopy and Infra-red Spectroscopy. For knocking antibacterial action, we used five methods, the first method is screening of antibacterial activity by Agar-well diffusion method, and the second is determining anti-bacterial motility, third is biofilm formation control, fourth is determination of release of absorbed materials and fifth is DNA fragmentation assay. The results of all the methods employed were complementary with minimal concentration of compound i.e. 10 µg/ml on all the tested bacteria. Induction of DNA fragmentation with 10 µg/ml of the compound is an important observation of the presented study on all the pathogens. Hence, identification of new unexploited sources of flavonoids from edible greens helps in combating emerging drug resistance. To conclude, the exploitation of ample sources of ‘3, 3', 4', 5, 7-pentahydroxyflavone’ from commonly preferred food constituent’s increases its consumption rate thereby preventing the risk of infections.
Keywords: Anti-Bacterial; Chromatography; Identification; Phytochemicals; Quercetin; Spectroscopy Back to TOC