Antibacterial Activity against Foodborne Pathogens and Inhibitory Effect on Anti-Inflammatory Mediators’ Production of Brazilin-Enriched Extract from Caesalpinia sappan Linn

Caesalpinia sappan L. heartwood was collected from Mae Chaem District, Chiang Mai Province, Thailand. Crude extracts were prepared by Soxhlet’s extraction using 50, 60, and 70% of ethanol (EtOH) at 50, 60, and 70 °C, and the brazilin content was measured using reversed-phase high performance liquid chromatography (RP-HPLC). The antibacterial activity against foodborne pathogens and anti-inflammatory aspects were investigated. C. sappan, prepared from 70% EtOH at 70 °C (E70T70), significantly (p < 0.05) exhibited the highest amount of brazilin (7.90 ± 0.50% w/w). All extracts were investigated for anti-inflammatory activity through an inhibition effect on nitric oxide (NO) and inducible nitric oxide synthase (iNOS) production in RAW264.7 mouse macrophage cells. The inhibitory effect on cyclooxygenase-2 (COX-2) production in HT-29 and HCT116 was also studied. All the extracts inhibited NO, iNOS, and COX-2 production induced by combined lipopolysaccharide and interferon-γ, especially E70T70, indicating the highest inhibition effect among other extracts. Additionally, E70T70 was selected to determine the antibacterial activity against foodborne pathogens, including Staphylococcus aureus, Escherichia coli, Salmonella enteritidis, and Vibrio parahaemolyticus. The result showed that 200 µg/mL extract reduced all test pathogens 100% at 24 h. These results suggested the potential of using C. sappan L. extract as a natural preservative in food and a natural active pharmaceutical ingredient.