{'fraction_non_alphanumeric': 0.013564839934888768, 'fraction_numerical': 0.002170374389582203, 'mean_word_length': 6.11969111969112, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Inhibition of Pathogenic Bacteria Isolated from Some Nuts Seeds by Natural and Some Commercial Coumarins

The antibacterial potential of a natural coumarin compound extracted from the root of Lotus lalambensis Schweinf and some commercial coumarin compounds (herniarin, xanthotoxin, umbelliferone, and scopoletin) were investigated against five pathogenic bacteria (Staphylococcus epidermidis, Bacillus mycoides, Escherichia coli, Staphylococcus aureus, and Bacillus cereus) isolated from different nut products. The natural coumarin showed the best antibacterial potential against the most sensitive bacteria (Staphylococcus aureus and Bacillus cereus) with MIC of 62.5 μg ml -1. The antibacterial mechanism of different coumarin compounds was investigated by the assessment of the effect coumarin on the membrane potential, quantifying alkaline phosphatase and lactate dehydrogenase activities of tested bacteria. The membrane potential of Staphylococcus aureus was higher in natural coumarin than the control and commercial coumarin, followed by Bacillus cereus. The concentration of extracellular protein and the activity of lactate dehydrogenase and alkaline phosphtase evaluated in bacteria treated with the natural coumarin was revealed its highest antibacterial activity. The results showed the significant potential of coumarin in isolated DNA cleavage reaction. Our data also showed that the addition of natural coumarin and commercial coumarins resulted in a higher discharge of membrane potential in the supernatant. The conclusions achieved reveal that the natural coumarin of Lotus lalambensis is potentially a significant source of useful molecules for the expansion of new antibacterial agents and the promising manipulation of natural coumarin to protect contaminated nuts and other foodstuffs against the pathogenic bacteria.