Antimicrobial activity of a new class of phosphorylated and modified flavonoids

Francis J. Osonga, Ali Akgul, Roland M. Miller, Gaddi B. Eshun, Idris Yazgan, Ayfer Akgul, Omowunmi A. Sadik

Research output: Contribution to journalArticlepeer-review

68 Scopus citations


The surge of resistant food pathogens is a major threat worldwide. Previous research conducted on phytochemicals has shown their antibacterial activity against pathogenic bacteria. The design of antimicrobial agents to curb pathogenic disease remains a challenge demanding critical attention. Flavonoids such as apigenin and quercetin were evaluated against Gram-positive and Gram-negative bacteria. The results indicated that the antibacterial activity of each flavonoid occurred at a different minimum inhibitory concentration. However, the antimicrobial activity results of the modified flavonoids were also reported, and it was observed that the Gram-positive bacteria were more susceptible in comparison to the Gram-negative bacteria. The cell wall structure of the Gram-positive and Gram-negative bacteria could be the main reason for the bacteria susceptibility. Modified flavonoids could be used as a suitable alternative antimicrobial agent for the treatment of infectious diseases. Our results indicated 100% inhibition of Listeria monocytogenes, Pseudomonas aeruginosa, and Aeromonas hydrophila with modified flavonoids.

Original languageEnglish (US)
Pages (from-to)12865-12871
Number of pages7
JournalACS Omega
Issue number7
StatePublished - Jul 31 2019
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • General Chemistry
  • General Chemical Engineering


Dive into the research topics of 'Antimicrobial activity of a new class of phosphorylated and modified flavonoids'. Together they form a unique fingerprint.

Cite this