Extraction of flavonoids from Saccharomyces cerevisiae and Sporobolomyces roseus and evaluation of their antibacterial activity

Abstract

The aim of this study was to extract flavonoids from Saccharomyces cerevisiae and Sporobolomyces roseus and evaluate their antibacterial activity against selected bacterial pathogens. Flavonoids (F) were extracted from yeasts (Saccharomyces cerevisiae and Sporobolomyces roseus) using 70% acetone, followed by separation and purification through thin-layer chromatography (TLC) and column chromatography. The compounds were then identified using UV absorption spectroscopy and Fourier transform infrared (FTIR) spectroscopy. The result showed the final purified of flavonoids recorded 10% of flavonoid (F1) from Saccharomyces cerevisiae and 8% of flavonoid (F2) from Sporobolomyces roseus. UV absorbance spectroscopy and FTIR results showed that both F1 and F2 agents have polar natures with similar purified flavonoids basic backbone structures. F1 and F2 agents showed high antibacterial activities against all the tested bacteria (Klebsiella pneumonia, Escherichia coli, Pseudomonas aeruginosa and methicillin resistant Staphylococcus aureus). Agent F1 exhibited the lowest MIC range (7.8–31.25 µg/ml), while F2 had a consistent MIC of 62.5 µg/ml against all tested bacteria. These findings suggest that yeast-derived flavonoids have potential as alternative antimicrobial agents for combating antibiotic-resistant bacteria.