Phenolic‐rich extracts from acerola, cashew apple and mango by‐products cause diverse inhibitory effects and cell damages on enterotoxigenic Escherichia coli

This study aimed to evaluate the inhibitory effects of phenolic‐rich extracts from acerola (Malpighia emarginata D.C., PEA), cashew apple (Anacardium occidentale L., PEC) and mango (Mangifera indica L., PEM) by‐products on distinct enterotoxigenic Escherichia coli (ETEC) strains. The capability of PEA and PEC of impairing various physiological functions of ETEC strains was investigated with multiparametric flow cytometry. Procyanidin B(2), myricetin and p‐coumaric acid were the major phenolic compounds in PEA, PEC and PEM, respectively. PEA and PEC had lower minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) (MIC: 31·25 mg ml(−1); MBC: 62·5 mg ml(−1)) on ETEC strains than PEM (MIC and MIC: >1000 mg ml(−1)). PEA and PEC (15·6, 31·2, 62·5 mg ml(−1)) caused viable count reductions (P < 0·05) on ETEC strains after 24 h of exposure, notably the ≥3 log reductions caused by 62·5 mg ml(−1). The 24 h exposure of ETEC strains to PEA and PEC (31·2, 62·5 mg ml(−1)) led to high sizes of cell subpopulations with concomitant impairments in cell membrane polarization and permeability, as well as in enzymatic, respiratory and efflux activities. PEA and PEC are effective in inhibiting ETEC through a multi‐target action mode with disturbance in different physiological functions.