Polyphenolic constituent structures of Zanthoxylum piperitum fruit and the antibacterial effects of its polymeric procyanidin on methicillin-resistant Staphylococcus aureus

Miwako Kusuda, Kazutoshi Inada, Tomo Omi Ogawa, Takashi Yoshida, Sumiko Shiota, Tomofusa Tsuchiya, Tsutomu Hatano

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47 Citations (Scopus)


Zanthoxylum piperitum (Rutaceae) is used as a spice and a natural medicine in Japan. Our study found that ZP-CT-A, a polymeric proanthocyanidin purified from the fruit of this species, noticeably decreased the minimum inhibitory concentrations of β-lactam antibiotics for methicillin-resistant Staphylococcus aureus (MRSA). The structure of ZP-CT-A was characterized on the basis of 13C NMR and size exclusion chromatographic data and the results of thiolytic degradation. A mechanistic study of the effects of ZP-CT-A indicated that it suppressed the activity of β-lactamase and largely decreased the stability of the bacterial cell membrane of MRSA, as shown by a reduction in the tolerance of MRSA to low osmotic pressure and high ionic strength solutions.

Original languageEnglish
Pages (from-to)1423-1431
Number of pages9
JournalBioscience, Biotechnology and Biochemistry
Issue number6
Publication statusPublished - 2006



  • Antibiotic resistance
  • Methicillin-resistant Staphylococcus aureus (MRSA)
  • Polymeric proanthocyanidin
  • Polyphenol
  • Zanthoxylum piperitum

ASJC Scopus subject areas

  • Bioengineering
  • Biotechnology
  • Biochemistry
  • Biochemistry, Genetics and Molecular Biology(all)
  • Chemistry (miscellaneous)
  • Applied Microbiology and Biotechnology
  • Food Science

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